Filipino Recipes Menu

Pork & Beef Recipes

Rice & Noodle Recipes

Pansit Palabok

Pansit Bihon Recipe

Pansit Canton

Fried Rice

Filipino Spaghetti

Filipino Barbeque Recipes

Pork Barbeque Recipe

Chicken Barbeque

Desserts & Salads

Chicken Macaroni Salad

Leche Flan

Halayang Ube

Complete List of Recipes

Estimated preparation & cooking time:

1 hour excluding standing and refrigeration time

• 1 kilo ground pork (include the pork fat)

• 1 spoon salt

• 1 spoon brown sugar

• 1 spoon paprika

• 1/4 teaspoon saltpeter (salitre)

• 1/2 teaspoon crushed laurel leaves

• 1/2 teaspoon ground black pepper

• 1/2 teaspoon red peppers, minced

• 4 cloves of garlic, crushed then minced

• 1/4 cup vinegar

• 1/8 cup soy sauce

• Sausage casings

• In a big mixing bowl, combine all ingredients except the sausage casings

• Mix well and let stand for an hour

• Tie one end of the sausage casing and slowly fill the casing with the ground pork mixture until the end of the casing, then tie the end

• Tie the middle of the sausage casing in intervals of about 3 inches.

• Keep refrigerated for 2 to 3 days

• To cook, boil longganisa in 1/2 cup of water on a pan or wok. Water will soon evaporate then oil will ooze from the longganisa. Fry it on its own oil or add a few tablespoons of cooking oil and continue to cook for 5 to 10 minutes or until the sausage casings turn brownish

• Longganisa is ideally served with steamed rice or Fried Rice

Longganisa, also known as Filipino sausage, is a flavorful and beloved dish in the Philippines. Longganisa is made from ground pork (with 20% to 30% fat content) mixed with a delightful blend of seasonings. It has a slightly sweet and garlicky flavor profile. The combination of spices and herbs gives it a distinct taste.

Variations of Longanisa:
Lucban Longganisa: Originating from Lucban, Quezon, it features a mix of sweet and savory flavors.
Vigan Longganisa: Hailing from Vigan, Ilocos Sur, it has a garlicky and tangy taste.
Hamorinado Longganisa: A sweet version with brown sugar and hints of soy sauce.
Skinless Longganisa: This version skips the casing, making it easier to prepare at home.