Hooray!!!!
I am to venture to another business, food category, together with my friends. We will be making longganisa later tonight at Langlang’s house. This would then be my first experience of making a longganisa. Homemade longganisa have less preservatives than the commercial longganisa. We’ll just have a pinch of those.
What matters most in making food is the right ratio and accurate measurements. This is what I am looking forward into. The recipe would be secret (you might wanna copy it hahahah :p). I will keep you posted on the makings later. 
You might wanna know where and when Longganisa started.
Brief History
Longganisa is a sausage (embutido) similar to a chorizo and also closely associated with the Portuguese linguiça. Its defining characteristics are interpreted differently from region to region. It is popular in the cuisines of several regions of Spain, Puerto Rico, Dominican Republic, Mexico, Chile, Argentina, Uruguayand the Philippines.
In the Philippines it is called longganisa, the sausages are flavoured with indigenous spices, with each region having its own specialty.[3] Among others, Lucban is known for its garlicky longanizas (derecado); Guagua for its salty, almost sour, longanizas. Longganisang hamonado (Spanish: longaniza jamonada), by contrast, is known for its distinctive sweet taste.
Unlike Spanish chorizo, longganisas can also be made of chicken, beef, or even tuna. Commercial versions are made into links, but homemade sausage may be simple patties.[3]
