Called longanisa in the Philippines, the sausages are flavoured with indigenous spices, with each region having its own specialty. 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.