Editing Sausage (section)

====Philippines====
{{Main|Longaniza#Philippines}}
[[File:09794jfFajardo Echague Street Loyola Sampaloc Quiapo Manilafvf 16.jpg|thumb|Various types of Philippine ''[[longganisa]]'' in [[Quiapo, Manila]]]]
In the Philippines, sausages are generally called ''[[longaniza]]'' ([[Filipino language|Filipino]]: ''longganisa'') in the northern regions and ''[[chorizo]]'' ([[Visayan languages|Visayan]]: ''choriso'', ''tsoriso'' or ''soriso'') in the southern regions. They are usually fresh or smoked sausages, distinguished primarily by either being sweet (''jamonado'' or ''hamonado'') or garlicky (''de recado'' or ''derecado''). There are numerous kinds of sausages in the Philippines, usually unique to a specific region like [[Vigan longganisa]], [[Alaminos longganisa]], and [[Chorizo de Cebu]]. The most widely known sausages in Philippine cuisine is the [[Pampanga longganisa]]. Bulk sausage versions are also known in [[Philippine English]] as "skinless sausages". There are also a few dry sausages like [[Chorizo de Bilbao]] and [[Chorizo de Macao]]. Most Filipino sausages are made from pork, but they can also be made from chicken, beef, or even tuna.<ref name="polistico">{{cite book|author =Edgie Polistico|title =Philippine Food, Cooking, & Dining Dictionary|publisher =Anvil Publishing, Incorporated|year =2017|isbn =9786214200870|url =https://books.google.com/books?id=iz8_DwAAQBAJ&q=Arroz+caldo}}{{Dead link|date=March 2023 |bot=InternetArchiveBot |fix-attempted=yes }}</ref>