Boracay Longganisa: 5 Irresistible Recipes You Can’t Miss This Summer!

• jocyls-admin
• 0 comments

Boracay longganisa is the sweet variant of Philippine fresh sausage, rooted in the Chorizo de Kalibo style and characterized by its balance of pork, garlic, and a hint of sugar. Unlike the garlicky, savory Ilocos or Vigan types, Boracay longganisa draws its sweetness and soft texture from the “Chorizo de Kalibo” recipe perfected in Aklan Province over decades. This summer, bring island-flavor home with five recipes that showcase its natural oils and garlicky aromatics without fuss. Each dish uses simple steps—simmering, sautéing, or tossing—so you can be in and out of the kitchen in 10–30 minutes. At the end, find one section that tells you exactly where to grab Jocyl’s signature lines in Boracay and across Aklan.

What Is Boracay Longganisa?

• Origin: Derived from Chorizo de Kalibo, a pork sausage from Kalibo, Aklan, Boracay longganisa adds a touch of cane sugar to the classic garlic–vinegar base.

• Ingredients: Ground pork (at least 20% fat), crushed garlic, cane sugar, coarse salt, ground black pepper, and a splash of local cane vinegar. No artificial preservatives or extenders.

• Flavor Profile: Unlike sour variants, it finishes slightly sweet on the palate, with a pronounced garlic note and pork fat that renders into its own cooking oil.

• Packaging: Sold in 500-gram packs (10 pieces), skin-on or skinless for grilling, frying, or slicing into recipes.

1. Classic Longsilog (Longganisa + Sinangag + Egg)

A timeless Filipino breakfast—garlic rice, fried egg, and sweet sausage.

Ingredients (serves 2)

• 6 pieces Boracay longganisa

• 3 cups day-old white rice

• 5 cloves garlic, crushed

• 2 large eggs

• 1 tbsp cooking oil

• Salt, to taste

Method

1. Cook the Sausages

   • Place sausages in a cold pan, add ½ cup water, prick each link, cover, and simmer until water evaporates.

   • Continue to turn until they brown in their own fat; if pan runs dry, add a teaspoon of oil.

2. Make Garlic Rice (Sinangag)

   • Heat oil in another pan over medium heat. Add garlic; sauté until light golden.

   • Add rice, breaking up clumps; stir until heated through. Season lightly with salt.

3. Fry Eggs

   • In a small skillet, fry eggs sunny-side up (or to preference).

4. Plate and Serve

   • Divide rice, top with eggs, and arrange sausages on the side.

Cooking Note: Day-old rice yields the best texture for sinangag by preventing stickiness and allowing each grain to separate.

2. Boracay Chori Burger

A handheld twist: sausage-patty burger with island-style slaw.

Ingredients (makes 2 burgers)

• 4 pieces Sausage-meat (from 4 links, casings removed)

• 2 burger buns, toasted

• 2 tbsp banana ketchup

• 1 tbsp mayonnaise

• ½ cup atchara (pickled papaya)

• Lettuce leaves, tomato slices

Method

1. Form Patties

   • Mix sausage meat gently; shape into thin patties slightly larger than buns.

2. Cook Patties

   • Heat a nonstick skillet over medium. Cook patties 3–4 minutes per side until golden and cooked through.

3. Assemble Burgers

   • Spread banana ketchup on bottom bun, mayonnaise on top bun. Layer lettuce, patty, tomato, and atchara. Close and enjoy warm.

3. Longganisa Aglio e Olio

Italian-style pasta gets a Filipino kick with sweet sausage.

Ingredients (serves 2–3)

• 200 g spaghetti or linguine

• 4 links Boracay longganisa, casings removed, chopped

• 4 cloves garlic, thinly sliced

• ½ cup olive oil

• Pinch red pepper flakes (optional)

• Grated kesong puti or parmesan, to garnish

Method

1. Cook Pasta al Dente

   • Boil pasta in salted water until firm to the bite (al dente). Reserve ½ cup cooking water; drain.

2. Render Sausage

   • In a pan over medium heat, warm oil. Add longganisa; cook until fat renders and pieces crisp, about 3 minutes.

3. Sauté Garlic

   • Add garlic and pepper flakes; stir until garlic edges just color, 1–2 minutes.

4. Toss Pasta

   • Add drained pasta and reserved water. Toss until noodles are evenly coated and sauce thickens slightly.

5. Serve

   • Plate and top with grated cheese.

4. Fusilli alla Carbonara with Longganisa

Sausage-boosted carbonara—no cream, just egg yolk and cheese.

Ingredients (serves 2)

• 200 g fusilli or any short pasta

• 3 links Boracay longganisa, removed from casings, chopped

• 1 egg yolk

• ¼ cup grated parmesan

• Freshly ground black pepper

Method

1. Boil Pasta

   • Cook pasta al dente; reserve ¼ cup water and drain.

2. Cook Sausage

   • In the same pot (off heat), add sausage bits; stir until lightly browned, about 3 minutes.

3. Finish Carbonara

   • Quickly stir in pasta and egg yolk, tossing vigorously to form a creamy sauce. Add reserved water by tablespoons if needed.

4. Season and Serve

   • Grind pepper over top, sprinkle with more cheese, and serve immediately.

5. Special Longganisa Fried Rice

A hearty one-pan meal that’s more than just leftover rice.

Ingredients (serves 3–4)

• 4 cups cold, cooked rice

• 4 links Boracay longganisa, chopped

• 2 eggs, beaten

• 1 cup mixed peas and carrots

• 2 tbsp butter

• 1 tbsp cooking oil

• Salt and pepper, to taste

Method

1. Cook Sausage

   • Heat oil in a wok or large pan. Add sausage; stir until oils release and sausage pieces crisp, about 3 minutes. Remove and set aside.

2. Scramble Eggs

   • Melt butter in pan; pour in eggs and scramble until just set. Transfer to a dish.

3. Stir-Fry Veggies

   • In the same pan, add peas and carrots; sauté 2 minutes.

4. Fry Rice

   • Add rice and cooked sausage. Stir-fry, breaking grains apart, until heated through. Season with salt and pepper.

5. Combine and Serve

   • Return eggs to pan; mix gently. Serve hot.

Why These Recipes Work This Summer

• Speed: Each takes 10–30 minutes.

• Simplicity: Few steps, pantry-friendly.

• Flavor: Rendered pork fat and garlic infuse rice, pasta, and burgers.

• Versatility: From classic silog to Italian-Filipino fusion, perfect for home or beach get-togethers.

Jocyl’s Longganisa & Where to Buy in Boracay

Jocyl’s Foods offers Chorizo de Kalibo-style longganisa—sweet, pure meat, no preservatives—with skin-on or skinless options. Find our products here:

• SM Savemore Boracay Food Alley
  Station 2 Main Road, beside Red Coco Inn, Brgy. Balabag, Malay, Aklan Province
  Contact: 0999-775-9704

• Savemore CityMall Boracay
  Boracay Tambisaan Jetty Port Road, Brgy. Balabag, Malay, Aklan Province 5608
  Phone: +63 36 288 9458

In addition, Jocyl’s longganisa is available at Iloilo Supermarket, SM City Iloilo Supermarket, and Savemore branches across Aklan. Door-to-door delivery to Boracay runs every Tuesday, Thursday, and Saturday via Cortes Cargo.

Bring island authenticity to your table with Jocyl’s longganisa—sweet, garlicky, and ready for your next summer recipe.

Jocyl’s Social Media:

https://www.facebook.com/jocylsfoods
https://www.instagram.com/jocylsfoods
https://www.twitter.com/jocylsfoods
https://www.pinterest.ph/jocylsfoods
https://www.tiktok.com/@jocylsfoodsproducts

Related posts:

How to Make Authentic Aklan Longganisa: A Step-by-Step Guide Exploring the Culinary Delights of Boracay Island A Culinary Adventure: Exploring the Best Foodie Spots in Boracay Eating on a Shoestring: How to Enjoy Boracay Food without Breaking the Bank