Homemade Longganisa Recipe: Sweet and Garlicky Filipino Sausage
Homemade Longganisa Recipe: Sweet and Garlicky Filipino Sausage
Contents
Homemade longganisa is a Filipino pork sausage that balances sweet, savory, and garlicky flavors without using artificial casings. This skinless version combines ground pork, brown sugar, garlic, and vinegar into a versatile breakfast staple that can be shaped, frozen, and pan-fried for a classic Longsilog meal.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes (plus 2–12 hours marinating)
Servings: 6
Ingredients
- 1 kg (2.2 lbs) ground pork with fat (60:40 lean-to-fat ratio preferred)
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 6–8 cloves garlic, finely minced (about 1 whole head)
- 1 tsp salt
- 1½ tbsp vinegar (coconut, cane, or white vinegar)
- 3 tbsp pineapple juice
- 1 tsp annatto powder (for color, optional)
- 1 tsp paprika (regular or smoked, optional)
- ⅓ cup brown sugar (white sugar also works)
- ½ tsp ground black pepper
- 2–3 tbsp cooking oil (for frying)
Instructions
- Combine all ingredients except oil in a large mixing bowl. Mix thoroughly with your hands (wear food-grade gloves) until the mixture becomes sticky and well combined.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours, ideally overnight (12 hours), to allow flavors to meld.
- Perform a taste test: scoop about 1–2 tablespoons of the mixture, fry in a little oil, and taste. Adjust sugar, salt, vinegar, or pepper to your preference.
- Shape the longganisa: lay a rectangular sheet of wax paper or baking paper flat. Place 1 heaping tablespoon (or about 3 tablespoons for larger sausages) of the meat mixture near the top edge. Fold the paper over the meat, then use a flat scraper or sturdy card (like a credit card) to gently push and shape the mixture into a cylinder. Roll the paper tightly around the sausage and twist the ends to seal.
- Place the wrapped sausages on a tray and freeze for 20 minutes to help them hold their shape. Transfer to a zip-top bag or airtight container for longer storage.
- To cook: heat oil in a non-stick pan over medium heat. Add the unwrapped longganisa, then reduce heat to low. Fry slowly, flipping frequently, until all sides are browned and the sausage is cooked through (about 10–12 minutes). Alternatively, use the boil-fry method: quickly brown the sausages, add ½ cup water, cover, and simmer until the water evaporates, then continue frying in the rendered fat until golden. (Sources conflict on cooking method — see table below.)
- Serve hot with garlic fried rice (sinangag), a fried egg, and a side of spiced vinegar dipping sauce or atchara (pickled papaya).
Tips for Perfect Longganisa
- Fat ratio matters: Use pork with at least 30% fat. A 60:40 lean-to-fat ratio yields the juiciest results. Source 1 recommends 70:30 as a minimum.
- Fresh garlic only: Both sources emphasize using freshly minced garlic — garlic powder will not provide the same depth of flavor.
- Marinate for best flavor: A minimum 2-hour marination is required, but overnight (12 hours) allows the cure and seasonings to fully penetrate the meat.
- Shape alternatives: If you prefer
Related guides
- Arroz Caldo
- The Complete Guide to Beef Caldereta (Kalderetang Baka)
- Bicol Express: Classic Filipino Recipe
- Bistek Tagalog: The Ultimate Filipino Beef Steak Recipe
- The Complete Guide to Filipino Chicken Adobo