Philippine   longganisa  differs greatly with hundreds of variants with different vernacular tastes and forms due to the 144 ethno-linguistic groups in the archipelago. Different kinds of Longganisa in Baguio City Market Longganisa  (also called  chorizo ,  choriso ,  tosriso , or  soriso  in  Visayan regions ) refers to sausages flavoured with indigenous spices. They are commonly dyed red, yellow, or orange with  achuete  seeds. Garlicky Longganisa Longganisa  are usually  fresh  or  smoked sausages , typically made with varying ratios of lean meat and fat, along with garlic, black pepper, salt (usually coarse  sea salt ),  saltpeter ,  muscovado  or  brown sugar , and vinegar. Variants may add  paprika ,  chili ,  anise liqueur , and other spices. Taal Longganisa Most  longganisa  are classified primarily by either being sweet ( jamonado  or  hamonado ; Philippine Spanish:  longaniza jamonada ) or garlicky ( de recado  or  derecado ; Philippine Spanish