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longanisa sausage recipe
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5 from 6 votes

Longanisa [Filipino Sausage]

Spiced pork longanisa sausage served alongside fried rice and egg. Prepared in a herb meat cure and pan-fried for the perfect Filipino breakfast!
Course Main Course, Side Dish
Cuisine Filipino
Prep Time 20 minutes
Cook Time 10 minutes
Curing 4 days
Total Time 4 days 30 minutes
Servings 4

Ingredients

Sausage

  • 2 lbs ground pork
  • 1 lb ground pork back fat
  • 1 tbsp garlic powder

Spice Mixture

  • ½ cup white sugar
  • 1 tsp dried oregano
  • ¼ tsp ground ginger
  • ½ tsp ground black pepper
  • 4 tsp kosher salt
  • ½ tsp Prague Powder #1

Instructions

Making the Longanisa

  • Combine the spice mixture ingredients in a small bowl and set to one side.
  • In a large bowl, combine the longanisa ingredients. Add the spice mixture and white wine vinegar, combining thoroughly.
  • Tie a knot in one end of the hog casings. Thread the other end to the sausage stuffer. Stuff the casings with longanisa mixture, twisting every ½-inch to create links. When all mixture has been used, tie a knot in the end of the hog casing.
  • Tie butchers twine around each sausage link and cut to separate into ½-inch longanisa sausages.
  • Place the sausages in an airtight container. Leave to cure in the refrigerator for 3-4 days.

Cooking

  • Remove the sausage links from the refrigerator. Poke a small slit into each link with a knife.
  • Place sausage in a large saucepan. Add 1 cup water, bring to boil and lower to a simmer.
  • Allow the water to evaporate and let the oils from the meat escape out of the slit. Allow to cook at a low temperature until golden-brown.