Longanisa Recipe (Filipino sweet sausage)
Longanisa/longganisa is another Filipino food that is popular throughout the country. It is our local sausage or chorizo, but its origin is Spanish (longaniza).
Native Filipino longganisa has different kinds depending on where (town or province) they are coming from. Basically, they are grouped into two categories, the sweet longganisa (hamonado) and the garlicky/sour/salty ones (derecado). This recipe is hamonado.
It is a bit ironic, that I am living in Germany, where sausages abound, but still craving for our own brand of sausage! I guess you can put it down to homesickness!
Yup, after more than two years, I still get a bout of homesickness from time to time. But big thanks to modern technology, I can talk and see my family who are miles away, every time I miss them (or vise versa)!
But when I am craving for Filipino food, that is a bit more difficult. Most of them I have to learn to make myself. And who would have thought that I am able to make this kind of stuff? But I am glad I am, but I am gladder that Armin likes them too!
Some of his favorites are Tocino, Adobo, Chicken Curry and Tinola.
By the way, I would like to note that this Longganisa recipe is not as sweet as some commercially bought longganisa and has a lot of garlic. You may adjust both to your preference.
how to cook longganisa?
The way I cook Longganisa (encased in a sausage casing) is to boil it first in water in a skillet over medium heat. No need to emerge them in water, just enough water to reach about a quarter high of the longganisa.
Cover the skillet or pan with the lid and let it simmer until water is almost gone.
Some of the fats would have melted and turned to oil. Remove the lid and add more cooking oil if needed. Cook the longganisa, turning from time to time, until both side are browned and sugar from inside has caramelized.
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Longganisa (Filipino sweet sausage)
INGREDIENTS
- 21 ounces ground lean pork
- 1/2 pound ground pork fat
- 1 head garlic - - finely chopped
- 1/2 cup brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon salt
- 3 tablespoons coconut vinegar
- 1 teaspoon ground pepper
- sausage casing - (or wax paper for skinless)
INSTRUCTIONS
- Put all the ingredients in a bowl and mix well until fully combined. Cover bowl with a plastic wrap or transfer into a container with a cover. Let it marinate in the fridge for at least 2 hours or overnight.
- Close one end of a sausage casing with a knot or tie it with a thin rope or a cooking twine. Fill the sausage casing with the meat mixture. Use a funnel if you have one. Insert the nozzle of the funnel through the open end of the casing all the way to the closed end. Scoop the meat mixture, into the funnel and gently pack into the casing. Once filled tie a knot to enclose. To create the links tie a rope or twine around it at every about 2-3 inches interval.
- Once in the casing, they may be put in the fridge for a day to dry before freezing.
- To cook, place sausages (uncut) in a skillet. Using a tooth pick, prick a hole or two on each sausage then add water about halfway up the sides of the sausages and cook in medium heat. Let it simmer until water is gone. Usually, there is no need to add oil since it will have enough from the fats from the sausages itself.
Hi Bebs! I am a Pinay living in Kentucky (US) and have been homesick for the food my nanay use to make. I was wondering if you had a recipe for bibingka using buko or macapuno? I cant wait to try this recipe. Salamat Po!
Hi Liberty, I am not exactly sure what you mean by bibingka using buko or macapuno. I do have a bibingka recipe. Is this the same?
Can i use apple cider vinegar instead of coconut vinegar? Thanks!
Sure you can. But start with a small amount first as apple cider can be strong.
Hei. Have you tried the northeastern thai sausage set to make lonnganisa?
Hi Arlinda, unfortunately, I haven’t come around doing the post. But the link in the article should give you a start. If you have questions about the form you can email the embassy and they should be able to assist you.
I just checked the link to the online Visa Application Form and it is different now from when we applied. It seems easier and less confusing to answer the required fields as before and there is an option where you can click the ‘launch Assistant’ to explain the fields or questions.
Hi Bebs, I’m about to try making this recipe and need to ask — do you mean 1 clove of garlic, or an entire head (of like 10 cloves)? I’ve never done a recipe with that much garlic and wanted to clarify.
Hi Rob, yes this is very garlicky longanisa like the ones we have in the Philippines, but of course, you can reduce it to your liking…or give it a try. 🙂
Hi Beb! Do u make your own sausage casing?
Hi Maricel, I got them from a butcher while we were still in Germany. It was fresh and they soaked in a saline solution.
Hi Bebs, I tried your puto cheese recipe this afternoon for our merienda and my husband and I liked it. Hope you have also a pork tapa recipe. By the way, I’ll try to make a langonisa with your recipe (this will be my first attempt hope I’ll be successful).
Hindi ko pa alam kung may mabibilhan ako dito sa Hungary ng langonisa natin hindi tulad sa Canada.
Hi Phoebe, I am glad you liked the Puto Cheese and I hope you will like the Longganisa too!
I want to receive recipes .. Thank you
How to Follow you po na lagi ko makikita ung mga niluluto nyo?
Salamat
You can sign up to our newsletter and you will get an email everytime I post new recipes plus the chance to win items…
Hello po maam bebs .. anong Name po sa German ung pork na ginamit nyo? Im Living in germany din po kasi ang problema ko lagi is Name sa German nong mag karne na ginagmit ☺ so Happy to know na my nagluluto at mag shashare ng recipe na dto din aa germany .SalamAt po
Hi Jiamaila, ground pork is Schweinehackfleisch…you can also buy pork belly (Schweinebauch) from the butcher (Metzgerei) and ask them to have it grinded.
These longanisa are LOVELY! I didn’t have casing so I used wax paper to shape. You don’t mention it but we’re supposed to remove the wax paper before we cook them, right? Also, do I still use the water method for skinless? THX!
Hi Mark, yes, please remove the paper before cooking them. No need to boil them in water if skinless, just fry them in oil over medium heat.
hi ms. Beb,
It is a great recipe. It is so nice that there are people like who teaches others. Do you have any recipe for pork tapa? Thank you in advance.
Thanks for the nice comment Raymond. I do not have a pork Tapa recipe yet but since you mentioned it, I will put it on my list and post it here as soon as I can! ????
The best longganisa recipe i tried so far! Thanks for sharing this. Do you have a recipe for lumpiang shanghai?
Thanks for the stars and the nice comment. Click here for the recipe for Lumpiang Shanghai
Looks yummy. I want to try this but what alternative casing can I use?
Hi Bebs! Love your simple blog page…
Looking forward to a new recipes…
God bless & Happy Holidays!!
Thanks Paulo!
Hello…. May i ask what vinegar did you use? Thank you.
Hi Hazel, if you can get hold of coconut vinegar then use that, but I tried it with apple vinegar which is common here in Germany and it also works.
This longanisa recipe is just what I need. Will try it today!
BTW, which part of Baden-Wuerttenberg are you? You mentioned you’re in a swabisch region? I’m in Konstanz! 😀
Hey..we are practically neighbors…I am from Überlingen…
thnx this is delisyus i created a delisyus food
I love your longanisa recipe! So easy to make and soooo yummy. Can’t wait to try your other recipes. Thanks a lot, Bebs.
Thanks Monica, and I am happy you liked it!
thanks bebz…can i add oyster sauce or worsestershire ? can i ask a favor? i have no idea how to roll the skinless longanisa in wax paper?i need to learn because i want it to be my business…thanks big again…
hi bebs…thanks big again for your yummy recipe…do u have a skinless longganisa recipe?
Hi Jenilyn…I usually also use this same recipe to make skinless longganisa. Just roll each piece in wax or butter paper and place them in fridge overnight. 😉
Hi Bebs,
Thanks for a great longaniza recipe. I tried doing it minus the brown sugar and pork casing and added a 1/2 tsp more of freshly ground black pepper with about 15 cloves of minced garlic and used all lean ground pork. I wrapped it sausage-like in a tin foil and steamed it over my rice cooker w/ a steamer rack until it was done. I could store this in my freezer and could last for weeks. Every time, my family wanted to eat we just cook it on a teflon griller/sandwich maker. Not much grease but still with very good texture and distinct natural garlic-pepper-salty flavor. Family loved it every time with green papaya atsara and poached sunny side ups for our Filipino breakfast fix.
Interesting, I have to try this then! Thanks for sharing!
We like it and thank you so much for the recipe. It’s been almost 15 years I haven’t have longaniza, really miss it…. Due to my heart disease and allergy problems I can only eat food that I personally prepared to control the salt and should not have preservatives and chemicals just all plain natural foods. I put less sugar and salt and add 1 tbsp of dry sherry wine . .
Hi Ann, I am glad you liked the recipe. Sad to hear about your heart and allergy problems though. I know what you mean about having control on what you eat and avoiding all those chemicals and preservatives from store-bought-food that is why also prefer to make our own. By the way..adding sherry wine sounds brilliant…maybe I have to steal your idea… ;-)…thanks for sharing!
Thank you for this recipe. I moved from California to Massachusetts and there is no oriental stores where I live. Growing up in a Filipino household and the food we grew up on is missed very much. My father sends me boxes but can not send me the meats. So I have to turn to the internet for recipes. So thank you so much. I will enjoy it very much. And my husband is not Filipino and he really enjoy are foods.
Is there any secret ingredients for longganisa? I have tried it at home but i was not able to get the exact taste the same with my purchased longganisa.
Hi Marlon…I am not sure about secret ingredients, if there is I am sure they are not willing to share it because that is their advantage. But I know there are different kinds of recipes having different ingredients. First try adding more garlic and sugar. in my recipe I reduced the sugar because I do not like them too sweet. Hang them and let them dry out for some hours before packing them. Some of the recipes I read used anisado wine and also adds achuete powder. You can try that and if you do, I am also interested to know about the outcome…
How I really miss Filipino dishes. And these are perfect for breakfast and I am craving now. Thank you so much for sharing this.
I know exactly how you feel Ericka! I never thought I would be making my own longanisa before I left Philippines! 😉 Thanks for stopping by!
I notice you did not use salitre or curing salt. Or praque powder..all i know you need it when making longganisa
That is correct Chona, this is my version without having to use salitre. I find that you do not really need it, especially if for family or personal consumption. Why add unnecessary stuff that could be harmful to your health. 😉
nice