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Longganisa Recipe (Filipino sweet sausage)

This longganisa recipe is very simple and easy to make. With slightly sweet take and loaded with garlicky goodness. Normally encased in a casing but can also be made skinless.

Cooked sweet longganisa on a plate

What is longganisa?

Longanisa/longganisa is a Filipino local sausage or chorizo. It is commonly served for breakfast with fried rice and a fried egg, the trio is known as ‘longsilog’.

A derivative of the Spanish sausage, longaniza, the local Filipino longganisa has many different kinds. These variants are known after the name of the town or province where it comes from. Basically, they are grouped into two categories, the sweet longganisa (hamonado) and the garlicky/sour/salty ones (derecado).

Recipe for Longganisa Hamonado

It was a bit ironic, that it was while I was in Germany, where sausages abound, that I learned how to make my own longganisa. I guess you can put it down to homesickness! While there were so many good sausages I can choose from, I can’t help but pine for our own version. Specifically the ones I grew up with in Pampanga, Longganisa Hamonada. They are the most widely-known variety because they are commercially produced on a large scale.  I also like the garlicky kind, especially the ones from Cabanatuan and Vigan. So I figured I would combine the two in this recipe.

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.

Ingredients for making Longganisa

How to make Longganisa?

Making longganisa is really simple. You just mix the ingredients and put them on a casing. If you can not find casing, then make it skinless longganisa. Next, you let them dry our and cure for at least a day.

The ingredients vary from one recipe to the other. The most basic ingredients are ground pork/beef, brown sugar, salt, vinegar, ground pepper, and garlic. You can also add other spices like paprika or achuete powder, soy sauce, anise liqueur, oregano.

NOTES ON SOME OF THE INGREDIENTS

Ground Pork. It is important to add some fat whenever you make sausages. First, it adds flavor, and second, it will prevent the sausage from drying out.  The normal ratio is 70% lean to 30% fat. You can go lower like 80/20 but you cannot completely omit it. You can also use other meat like chicken and beef.

Hog Casing. This is what is normally used to encase longganisa as they are natural and edible. You can get them dry or fresh. In Germany, you can the butcher shop or Metzgerei if they can give you some. They will be fresh and soaked in saline solution. You need to rinse them several times to rid of the salt and the smell. In the Philippines, I got the dried hog casing from an online shop. They are ready to use but I soaked them a bit to make them more pliable.

Ascorbic Acid. Or commonly known as Vitamin C. This is not a must but adding it to meat will slow oxidation and preserve color and freshness during the storage.  You can use the ascorbic acid tablets and crush them to make a powder to be dissolved in cold water.

How to cook longganisa?

The way we Kapampangans normally cook Longganisa (encased in a sausage casing) is we boil them first in little water. Use a skillet over medium heat. No need to emerge them in water, add just enough 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. You may need to poke some holes on the sausages or they will burst. Some of the fats would have turned to oil.

Remove the lid and add more cooking oil if needed. Cook the longganisa, turning from time to time until both sides are browned and sugar from inside has caramelized.

Homemade Longanisa Pampanga

 

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4.75 from 16 votes

Longganisa Hamonado (Filipino sweet sausage)

This longganisa recipe is very simple and easy to make. With slightly sweet take and loaded with garlicky goodness. Normally encased in a casing but can also be made skinless.
Print Rate
Course: Breakfast,Main Course
Cuisine: Filipino
Keyword: filipino sweet sausage,longanisa,longganisa
Servings: 24
Calories: 129kcal
Author: Bebs
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes

INGREDIENTS

  • 1 kilogram ground pork - - 20%-30% fat
  • 1/2 cup brown sugar - - or more
  • 1 head garlic - - finely chopped
  • 1 tablespoon soy sauce
  • 1000 mg Ascorbic Acid - - crushed and dissolved in 1 Tbsp cold water
  • 1 tablespoon salt
  • 3 tablespoons coconut vinegar
  • 1 teaspoon ground pepper
  • 1 tablespoon paprika powder - -optional
  • sausage casing - (or wax paper for skinless)

INSTRUCTIONS

  • Put all the ingredients in a bowl, except for the casing, 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 an hour.
  • 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, place them in a tray and put in the fridge for a day or two to dry out. Pack them in zip locks or cantainer with lid and can be refrigerated for several days. You can also freeze them for longer storage time.
  • To cook, place sausages (uncut) in a skillet. Using a toothpick, prick a hole or two on each sausage then add some water just enough to reach about halfway up the sausages and cook in medium heat. Let it simmer until water is goned.
  • Usually, there is no need to add oil since it will have enough from the fats from the sausages itself but add some if needed. Cook until browned and sugar has caramelized.
  • Transfer to a serving plate and serve with rice.

VIDEO

Nutrition Facts
Longganisa Hamonado (Filipino sweet sausage)
Amount Per Serving
Calories 129 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g15%
Cholesterol 30mg10%
Sodium 357mg15%
Potassium 134mg4%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 4g4%
Protein 7g14%
Vitamin A 147IU3%
Vitamin C 1mg1%
Calcium 10mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Tell us how it went. Tag us at @foxyfolksy or leave a comment and rating below.

This longganisa recipe was originally published in September 2014. Updated in April 2020 to include new photos and a video. The recipe was also improved.

Bebs

Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time.
If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

This Post Has 71 Comments

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  1. Thanks Bebs for this recipe and so as for the other great recipes you have! My first try was a success, except that i may need to invest on the stuffing equipment.

    Just curious on…
    1. What’s the purpose of ascorbic acid and what it does to the dish?
    2. Can i substitute coconut vinegar with pineapple juice? And if i do that, do i need to adjust the qty as well as other ingredients if needed?
    3. May i know what model of KitchenAid mixer are you using?

    Thank you very much and more power!

    1. Hi Tibs, glad you like our recipe. The ascorbic acid keeps the meat retain its freshness longer. I would stick with vinegar than apple juice because vinegar is a natural food preservative. I have KitchenAid KSM75WH Classic Plus 4.5Quarts..

  2. Hi Bebs! I’ve been following your recipes for months now and just realized now that you’re also Kapampangan!!

    Anyway, any other alternatives for coconut vinegar? Can’t seem to find it in Tokyo and my parents didn’t like the taste with apple cider. Would regular vinegar do? Thanks!

    1. The casing I ordered from Lazada. The nozzle was a part of a set for my KitchenAid I ordered from Amazon US. But try to look in Lazada too.

    1. Yes, that is correct. I made this several times already and as you can see in the comments below, others have too. No complain so far. But, of course, you are welcome to adjust yours.

      1. Hi Chona, you can use the pink curing salt but note that this is not the same as regular salt. You have to use really just a small amount of it. Usually, 1 teaspoon is used for 5 pounds of meat, so in this case use less than 1/2 teaspoon.

  3. Can I use Dark brown sugar? That’s the only type of brown sugar available here.. would it affect the taste?

  4. i have question making a longganisa is it fine without a salitre…coz ve seen some website using it and i notice u dint use it.. vit c is ur substitute for that? coz i dont like using salitre thank you

    1. Hi Mia, if it will be eaten within the next days or a week, you do not have to add saltpeter or curing salts. The salt and sugar in it also help to preserve it. Just make sure it is packed well and refrigerated. It can last longer if frozen.

  5. 5 stars
    Thanx Bebs, my wife is filipino and she can’t cook so she appreciates me learning to cook special dishes for her . She loves these , we call it chorizo and I will try more of your recipe’s !!! keep up the good work!

  6. 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!

    1. 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.

      1. 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.

  7. 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.

    1. 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. 🙂

  8. 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.

  9. 5 stars
    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

    1. Hi Jiamaila, ground pork is Schweinehackfleisch…you can also buy pork belly (Schweinebauch) from the butcher (Metzgerei) and ask them to have it grinded.

  10. 5 stars
    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!

    1. 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.

  11. 5 stars
    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.

    1. 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! ????

  12. 5 stars
    The best longganisa recipe i tried so far! Thanks for sharing this. Do you have a recipe for lumpiang shanghai?

    1. 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.

  13. 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! 😀

  14. 5 stars
    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…

    1. 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. 😉

  15. 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.

  16. 5 stars
    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 . .

    1. 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!

  17. 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.

  18. 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.

    1. 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…

    1. 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!

        1. 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. 😉

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