Longganisa, a type of Filipino sausage, is commonly cooked and served as breakfast viand on its own or together with sunny-side-up eggs and rice.
In the olden days, it is usually made at home and will usually vary depending on the region where the Longganisa is produced.
The constant though is that it is made of meat encased in meat casing or for some variants; skinless.
Since there are different versions of Longganisa depending on the region, a way to distinguish longganisa recipe is by identifying whether it is “Hamonado” (sweet-style) or “Derecado” (cooked with garlic and other spices).
The usual meat that is used for Longganisa is pork. However, beef and chicken are also used, adding to the already varied Longganisa recipes.
In this post we'll cover:
- 1 Types of Pinoy Longganisa (Recipes)
- 2 Filipino sausage Chorizo De Cebu Recipe ( Cebu Longganisa)
Types of Pinoy Longganisa (Recipes)
Chorizo De Cebu Recipe ( Cebu Longganisa)
Filipino sausage Chorizo De Cebu Recipe ( Cebu Longganisa)
- 700 g Pork lean ground coarsely
- 300 g Backfat ground coarsely
- 1 tbsp Salt, refined
- ½ tsp Curing salt
- 1 tsp Phosphate
- ¼ tsp Vit. C powder
- ¼ cup chilled water (to dissolve the 4 ingredients)
- ½ tsp Carageenan
- ¼ cup Chilled water
- 8 tbsp Sugar, refined
- 2 tbsp Anisado wine
- 2 tbsp Garlic chopped
- 2 tsp Black pepper
- ½ tsp Meat enhancer
- ¼ tsp Smoke flavor
- as desired Food color
- ½ tsp MSG
- 1 tsp Paprika
- 1 tsp Chili powder
- ½ tsp Beef aroma
- 1 tsp BF blend (added in the last mixing)
- Select good quality raw material. Grind meat and backfat coarsely. Measure or weigh all ingredients.
- Add meat to the curing mix and mix until tacky, then add extenders and mix again.
- Add the rest of the ingredients and mix till well blended.
- Cure at room temperature for 8-10 hours or refrigeration temperature for 8-12 hours.
- Stuff into cleaned, fresh natural casing. Link to desired lengths (4 inches long)
- To develop the golden red color dry under the sun for 4 hours or place the sausages in an artificial dryer for 2-3 days (temp. 110-120°F). Turbo may be used for color development, 20 minutes at 200°F.
- Pack in a polyethylene bag (1/4 or 1/2 kg.).
- Store in freezer, if it is not thoroughly dried. If dried, for 3 days it can be kept hanging at room temperature for 2 weeks.
Basic Longganisa Recipe Preparation
The making of Longganisa is also an intelligent way of keeping the shelf-life of the meat even longer since the combination of the different spices with the meat will preserve it and will make it last for many meals to come.
Uncured pork meat left alone is easier to get spoiled especially that the country is hotter, making food easier to get spoiled.
The usual casing used for longganisa is Hog Casing.
If this is unavailable from the butcher’s, then you can opt for usual sausage casing that can be bought from supermarkets but don’t forget to uncase the longganisa before cooking as sausage casings aren’t usually made by natural materials, unlike hog casings.
As for putting the combined meat and spices into the casing, you have a choice of either putting all of the mixtures first into the casing then separating it into sausages by use of white string, or you can put enough mixture for one sausage and then be trying it, repeating the process until you have used up the casing.
Whatever you do, you should end up with a string of longganisa sausages ready to be cooked.
Pampanga Style Skinless Longganisa
- 460 grams minced/ground pork
- 6 garlic cloves / 29 grams ( peeled weight ) garlic, chopped
- 4 1/2 tablespoons packed light brown sugar
- 1 tablespoon freshly ground black pepper
- 3/4 tablespoon sea salt flakes
- 2 teaspoons chili flakes
- 2 tablespoons ***achiote oil
- 1 tablespoon vinegar
- Place all ingredients in a mixing bowl and mix until well combined. Adjust salt according to taste. Chill mixture in the fridge for at least 4 hours preferably, overnight.
- Form marinated meat into rolls or patties, you can either weigh each piece or just guesstimate it. I weigh mine into 45 grams each and rolled it into a 3-inch long and about 2 1/2-inch round for the patty.
- If you’re planning to freeze some sausages, after shaping, use small pre-cut parchment papers and wrap each piece. Place wrapped sausages into a baking sheet and freeze until hard. Transfer sausages into a freezer-proof container or ziplock bag and freeze.
- If cooking frozen sausages, place sausages in a nonstick pan and add a splash of water, turn heat to low, cover pan and cook for 2 minutes on each side until sausages soften. Turn heat to medium, add oil and continue to cook until golden, about 6 minutes on each side.
- Best eaten with steamed rice or make a breakfast burger using the patty-shaped longganisa.
Longganisa Alaminos Recipe
- ¾ k ground lean pork
- ¼ k pork fat
- 4 tbsp. sugar
- 2 tbsp. coarse salt
- 2 tsp. ground black pepper
- 2 tbsp. vinegar
- ¼ tsp. saltire
- ½ tbsp. soy sauce
- 2 tsp. chopped garlic
- 1 tbsp. rum, atsuete or food coloring pork casings
- Mix all ingredients and refrigerate for 5 days.
- Stuff mixture in pork casings. Tie with strings to the desired length.
- Hang to dry.
Vigan Longganisa Recipe
- 1-kilo ground pork pigue or ham
- ¼ cup garlic, crushed
- 1 Tbsp. onions, chopped
- 2½ tsp. salt
- 1 tsp. black pepper, ground
- ⅓ cup soy sauce
- 2¼ Tbsp. vinegar (sukang Iloko or cane vinegar)
- 2 yards sausage casing
- ½ cup water
- 2 Tbsp. cooking oil
- In a bowl, mix thoroughly the first seven ingredients until well blended.
- Stuff the mixture into the casing and tie every 2 inches long with a string.
- Hang under direct sunlight for about 4 hours to allow fat and liquid to drip and dry.
- Heat a carajay and pour ½ cup water and 1-2 tablespoons cooking oil.
- Put in the longganisa. Cover and cook over low heat until all of the water evaporates. Prick each with a fork.
- When all liquid has evaporated, pan fry until brown.
- Serve hot with fried rice, tomatoes, and sliced salted eggs.
Tuguegarao Longganisa (Ybanag Longganisa)
Ybanag Longganisa Recipe
- 2-3 lbs of coursely ground pork
- 1 tbsp ground pepper
- 7 cloves garlic, chopped (you may add or lessen the amount depending on how much garlic you want)
- 1 tbsp salt
- 3 tbsp cane vinegar (if you could find sukang Ilocos the better; you may add more if you’d prefer a tangy mixture)
- 1 1/2 tbsp oil cooked with achuete
- hog casing (he bought it from a local meat shop)
- cooking twine
Do you want more Longganisa Recipes? Comment below and post your favorite Longganisa Recipe. Don’t Forget to Give us a review. :) Salamat at Enjoy!
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