Longganisa is the pinoy version of the choriso or meat sausage. There is a long tradition of longganisa-making in the Philippines, with each region having their own distinctive flavors. The Lucban variety is well-appreciated for its garlicky flavor while the Pampanga version of the longganisa is sweet. Those from Vigan have garlic bits and are spiced up with the sour taste of sukang Iloko. Discover the novel ways of using longganisa in mouth-watering baked products that could lead you to baking glory.

Ingredients
240g Milk
150g Water
9g Instant Yeast
600g BLEND 100 Flour
120g Vegetable Oil
50g Sugar
5g Salt
As Needed Ilocos Longganisa, steamed or lightly fried

Egg wash
2 pcs. Eggs
Pinch Salt
Procedure:
1. In a mixing bowl, combine together milk, water and yeast, stirring until yeast is dissolved.
2. Blend in BLEND 100 Flour, oil, sugar and sallt.
3. Knead until a soft dough forms, about 7 – 8 minutes.
4. Transfer to a greased bowl.
5. Let rest for about one hour or till double.
6. Punch down dough then divide into 40 gm. pieces
7. Roll into an oval then fill with 2 to 3 pieces of longganisa, depending on the size of longganisa used.
8. Roll like a jelly roll (the longganisa should be peeking by the edges of the roll).
9. Place longganisa-filled dough, seam side down and let rest till double.
10. Brush with egg wash.
11. Bake at 350°F till golden, about 12 – 15 minutes.