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.
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).
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.
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.
Printable Recipe
Longganisa Hamonado (Filipino sweet sausage)
Ingredients
- 1 kilogram ground pork - 20%-30% fat
- ½ 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.
Nutrition
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.
Reina Justo says
Hi po. Can I put like pork taba (cut in small mince size added to the ground pork, if yes, need po ba na cooked na yung pork taba when adding it to the ground pork mixture?)
Thanks
Bebs says
Hi Reina, sure you can add chunks of pork fat. No need to cook it first.
Hydee says
How to use pink curing salt in longganisa?
Bebs says
You can use a little less than 1/2 teaspoon of curing salt.
Cj says
Hi Bebs! Thank you so much for your very easy to follow recipe. I am also a Filipina married to a German and I live in Baden-Württemberg. I’ve been craving longganisa for like forever. I was ecstatic when I discovered your blog. I tried it the following day and I was successful in my first try. My husband also likes it. He still remembers the longganisa fried rice he had in Jollibee. Anyway, thank you so much and more power!
Bebs says
Hi CJ, we used to live in the Bodensee area and I miss the place, especially at this time of the year. I am glad you like our recipe and thanks for the 5 stars...
Pam says
Hi, i have been following your recipes and i love them. With this longganisa, is it okay to omit the ascorbic acid if i intend to freeze it? Thanks
Bebs says
Sure you can, Pam.
Maria Medios says
Hi,
May I know the size of the sausage funnel that you used?
Thank you!
Roland says
Hi. I’m wondering if ascorbic acid is optional? What flavour does it add?
Look forward to trying this.
Bebs says
It is optional, it is really more of a preservative.
Richard antonio says
Can i ask for your recipe and ingredients how to make whole chicKen ham? Thank you. God bless
Bebs says
Hi Richard, will add it to our list.
Steve Woods says
Hi I love your recipes. I have been looking for recipes for these type sausages. I live on the California coast and purchase pampanga sausages from a company in Anaheim, I think Pampanga sausage co. They make sweet and spicy sweet. I believe they have pineapple in them. Have you seen or do you have any similar to that. Thanks so much, Steve
Bebs says
Longganisa Hamonado is the sweet variety but it is not known to have pineapple in them. The tangy-sweet flavors could have come from sugar and cane vinegar. But you could also try adding a little pineapple juice if that is the taste that you are looking for.
Jun S says
Hi, I've been planning to make longanisa as a home base business. Prefer skinless. Just incase, is it possible to mix pork and CHICKEN? . FATS NOT INCLUDED.
NEED YOUR HELP....
Peter says
I lov it!
Bebs says
Thanks...
Ashley says
What kind of salt did you use and what brand is it ?
Bebs says
I just use regular table salt.
Ruby says
I made a skinless batch with a tweak. i doubled the garlic and added 2 tbsps of oyster sauce.
Thanks for sharing. My hubby loves to make longganisa sandwich and this is perfect.
Butch says
Very informative
Cristina says
What do you mean fat ? Fat from the beef could I buy separate beef fat to make Longganisa
Bebs says
When you buy ground pork or beef you either buy lean of with fat...you can ask the butcher how much fat is there and they will tell you.
Tibs says
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!
Bebs says
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..
Cristina says
Please send ne some if you're recipe
Camille says
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!
Bebs says
Hi Cabalen, sure you can use any kind of vinegar.
JENNIFER TORAYNO MIOLE says
May i know where to order the casing and the stuffer in th e Philippines
Bebs says
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.
Tony says
EXCUSE ME, YOU HAVE TO CORRECT YOUR RECIPE. 1 TABLESPOON OF SALT?
Bebs says
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.
John Allen says
I'm gonna need to try this recipe. Hope for more recipes to come. Thank you for sharing.
Bebs says
Thanks for your short but sweet comment, John!
Chona says
Pwede bang walang ascorbic acid?
Chona says
Hi can i use praque/ curing salt instead of regular salt? Is it same amount?
Bebs says
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.
Gelina says
Can I use Dark brown sugar? That’s the only type of brown sugar available here.. would it affect the taste?
Bebs says
I also prefer dark brown sugar, Gelina.
mia says
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
Bebs says
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.
Edna says
Can I use ordinary vinegar? I don’t have coconut vinegar
Bebs says
Sure you can, Edna.
Steve Hager says
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!
Bebs says
Aawww! What a lucky woman! Thanks for your very nice comment, Steve!
Gandhi says
Wow! Thnx for this! I will try to make longanisa. Going to palenke now. Thnx!
Liberty says
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!
Bebs says
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?
S says
Can i use apple cider vinegar instead of coconut vinegar? Thanks!
Bebs says
Sure you can. But start with a small amount first as apple cider can be strong.
Arlinda Skailand says
Hei. Have you tried the northeastern thai sausage set to make lonnganisa?
Bebs says
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.
Bebs says
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.
Rob says
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.
Bebs says
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. 🙂
Maricel says
Hi Beb! Do u make your own sausage casing?
Bebs says
Hi Maricel, I got them from a butcher while we were still in Germany. It was fresh and they soaked in a saline solution.
Phoebe says
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.
Bebs says
Hi Phoebe, I am glad you liked the Puto Cheese and I hope you will like the Longganisa too!
Joanna Perez says
I want to receive recipes .. Thank you
jiamaila says
How to Follow you po na lagi ko makikita ung mga niluluto nyo?
Salamat
Bebs says
You can sign up to our newsletter and you will get an email everytime I post new recipes plus the chance to win items...
jiamaila says
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
Bebs says
Hi Jiamaila, ground pork is Schweinehackfleisch...you can also buy pork belly (Schweinebauch) from the butcher (Metzgerei) and ask them to have it grinded.
Mark says
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!
Bebs says
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.
Raymond says
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.
Bebs says
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! ????
Jilliebean says
The best longganisa recipe i tried so far! Thanks for sharing this. Do you have a recipe for lumpiang shanghai?
Bebs says
Thanks for the stars and the nice comment. Click here for the recipe for Lumpiang Shanghai
judski says
Looks yummy. I want to try this but what alternative casing can I use?
Paulo says
Hi Bebs! Love your simple blog page...
Looking forward to a new recipes...
God bless & Happy Holidays!!
Bebs says
Thanks Paulo!
Hazel says
Hello.... May i ask what vinegar did you use? Thank you.
Bebs says
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.
Vigile says
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! 😀
Bebs says
Hey..we are practically neighbors...I am from Ãœberlingen...
Cristina says
How could you make Longganisa intact. Hindi naghihiwalay
Claire Elisha Collado says
thnx this is delisyus i created a delisyus food
Monica says
I love your longanisa recipe! So easy to make and soooo yummy. Can't wait to try your other recipes. Thanks a lot, Bebs.
Bebs says
Thanks Monica, and I am happy you liked it!
Jenilyn Liangco Eslabon says
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...
Jenilyn Liangco Eslabon says
hi bebs...thanks big again for your yummy recipe...do u have a skinless longganisa recipe?
Bebs says
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. 😉
vermil says
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.
Bebs says
Interesting, I have to try this then! Thanks for sharing!
Ann says
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 . .
Bebs says
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!
Lorraine says
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.
Marlon Puyod says
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.
Bebs says
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...
Ericka Grace Murcia says
How I really miss Filipino dishes. And these are perfect for breakfast and I am craving now. Thank you so much for sharing this.
Bebs says
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!
Chona says
I notice you did not use salitre or curing salt. Or praque powder..all i know you need it when making longganisa
Bebs says
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. 😉
alfern gadgude says
nice
David Hau says
I just made a huge batch today for the first time. Regular vinegar instead of coconut vinegar. Tastes awesome!!!
Thanks so much for sharing this recipe!!