5 different types of longganisa: my favorite chorizo de Cebu

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Longganisa is a type of Filipino sausage commonly cooked and served as breakfast viand on its own or together with sunny-side-up eggs and rice.

In the olden days, it was usually made at home. It varied depending on the region where the longganisa was produced.

The constant though is that it’s made of meat wrapped in meat casing or for some variants, skinless.

Different Types of Filipino Longganisa Recipes

Since there are different versions of longganisa depending on the region, a way to distinguish longganisa recipes is by identifying whether it’s “hamonado” (sweet-style) or “derecado” (cooked with garlic and other spices).

The usual meat that’s used for longganisa is pork. However, beef and chicken are also used, adding to the already varied longganisa recipes.

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Types of Pinoy longganisa (recipes)

1. Chorizo de Cebu recipe (Cebu longganisa)

Cebu Longganisa

Cebu Longganisa

Filipino sausage chorizo de Cebu recipe (Cebu longganisa)

Joost Nusselder
Longganisa is a type of Filipino sausage commonly cooked and served as breakfast viand on its own or together with sunny-side-up eggs and rice.
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Prep Time 10 hours
Cook Time 7 minutes
Total Time 10 hours 7 minutes
Course Side Dish
Cuisine Filipino
Servings 10 pcs
Calories 267 kcal



  • 700 g pork lean meat ground coarsely
  • 300 g backfat ground coarsely

Curing mix:

  • 1 tbsp salt, refined
  • ½ tsp curing salt
  • 1 tsp phosphate
  • ¼ tsp vitamin C powder
  • ¼ cup chilled water (to dissolve the 4 ingredients)


  • ½ tsp carrageenan
  • 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
  • Food coloring (as desired)
  • 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 ingredients. 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 until 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's not thoroughly dried. If dried for 3 days, it can be kept hanging at room temperature for 2 weeks.


Calories: 267kcal
Keyword Pork, Sausage
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Basic longganisa recipe

The making of longganisa is also an intelligent way of extending the shelf-life of the meat. The combination of the different spices with the meat preserves it and makes it last for many meals to come.

Uncured pork meat left alone is easier to spoil especially since the country is hotter, which spoils food quicker

The usual casing used for longganisa is hog casing. If this is unavailable from the butcher, 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 from natural materials, unlike hog casings.

As for putting the combined meat and spices into the casing, you have the choice of either putting all of the mixture first into the casing, then separating it into sausages by use of white string, or you can put enough mixture for 1 sausage and then tie it, repeating the process until you’ve used up the casing.

Whatever you do, you should end up with a string of longganisa sausages ready to be cooked!

Pork Longganisa

2. Pampanga style skinless longganisa


  • 460 g minced/ground pork
  • 6 garlic cloves / 29 g (peeled weight) garlic, chopped
  • 4 1/2 tbsp packed light brown sugar
  • 1 tbsp freshly ground black pepper
  • 3/4 tbsp sea salt flakes
  • 2 tsp chili flakes
  • 2 tbsp achiote oil
  • 1 tbsp vinegar


  1. 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).
  2. 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 roll into a 3-inch long and about 2 1/2-inch round for the patty.
  3. If you’re planning to freeze some sausages, after shaping, use small pre-cut parchment paper and wrap each piece. Place wrapped sausages onto a baking sheet and freeze until hard. Transfer sausages into a freezer-proof container or ziplock bag and freeze.
  4. 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).
  5. Best eaten with steamed rice or make a breakfast burger using the patty-shaped longganisa.

Take a look at Lian Lim’s video on YouTube to see her make skinless longganisa:


3. Longganisa alaminos recipe


  • ¾ kg ground lean pork
  • ¼ kg pork fat
  • 4 tbsp sugar
  • 2 tbsp coarse salt
  • 2 tsp ground black pepper
  • 2 tbsp vinegar
  • ¼ tsp salt
  • ½ tbsp soy sauce
  • 2 tsp chopped garlic
  • 1 tbsp rum, atsuete, or food coloring pork casings


  1. Mix all ingredients and refrigerate for 5 days.
  2. Stuff mixture in pork casings. Tie with strings to the desired length.
  3. Hang to dry.

4. Vigan longganisa recipe

Vigan Longganisa


  • 1 kg ground pork pigue or ham
  • ¼ cup garlic, crushed
  • 1 tbsp onions, chopped
  • 2 ½ tsp salt
  • 1 tsp black pepper, ground
  • ⅓ cup soy sauce
  • 2 ¼ tbsp vinegar (sukang iloko or cane vinegar)
  • 2 yards sausage casing
  • ½ cup water
  • 2 tbsp cooking oil


  1. In a bowl, mix the first 7 ingredients thoroughly until well blended.
  2. Stuff the mixture into the casing and tie every 2 inches with a string.
  3. Hang under direct sunlight for about 4 hours to allow fat and liquid to drip and dry.
  4. Heat a carajay and pour ½ cup water and 1-2 tbsp cooking oil.
  5. Put in the longganisa. Cover and cook over low heat until all of the water evaporates. Prick each with a fork.
  6. When all liquid has evaporated, pan-fry until brown.
  7. Serve hot with fried rice, tomatoes, and sliced salted eggs.

5. Tuguegarao longganisa (ybanag longganisa)


  • 2-3 lbs coarsely ground pork
  • 1 tbsp ground pepper
  • 7 cloves garlic, chopped (you may add or subtract the amount, depending on how much garlic you want)
  • 1 tbsp salt
  • 3 tbsp cane vinegar (if you can find sukang Iloco, it’s better; you may add more if you prefer a tangy mixture)
  • 1 1/2 tbsp oil cooked with achuete
  • Hog casing (buy it from a local meat shop)
  • Cooking twine


  1. Combine all of the ingredients in a large bowl. Mix it thoroughly until everything’s well blended.
  2. Put the hog casing on the funnel of your sausage stuffer. Fill it with the mixture and twist every 2 to 3 inches. Tie these sections with strings.
  3. Hang your longganisa to air dry for a couple of hours. You can then store the sausage in your freezer for a couple of months.
  4. To cook the frozen longganisa, put it in a pan with a little bit of water on medium heat. Boil the sausage until all the water’s evaporated. Now, you can proceed with cooking with oil.

Make some homemade sausages with these longganisa recipes

If you like to try cuisines from all over the world and also like sausages, then longganisa is the next thing you should tackle. Not only are these tasty, but they also give you a glimpse into Filipino food!

Also read how to make a delicious Pinoy callos

Check out our new cookbook

Bitemybun's family recipes with complete meal planner and recipe guide.

Try it out for free with Kindle Unlimited:

Read for free

Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.