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Longanisa Sausages

Longanisa or Longganisa, however you spell it these slightly sweet Filappino sausages are the best way to start the morning.


  • 1.25 Lbs Coarsely ground pork
  • 1 Head garlic, peeled and minced
  • ½ Cup brown sugar
  • 1 Tbs soy sauce
  • 1 Tbs salt
  • 3 Tbs Vinegar
  • 1 Tsp ground black pepper
  • Hog casings, about 12 to 15 feet


  1. Put all the ingredients in a bowl and mix well, by hand, until fully combined. Cover bowl with a plastic wrap or transfer into a container with a cover. Let it marinade in the fridge for at least 2 hours or overnight.
  2. In a bowl, soak casings in warm water for about 30 minutes. Drain well. In the sink, run warm water through casings. Check for spots with leaks and and cut these sections.
  3. 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 the links tie a rope or twine around it at every about 2-3 inches interval.
  4. Once in the casing they may be put in the fridge for a day to dry before freezing.

Cooking Instructions

  1. Make sure Longanisa is at room temperature before cooking.
  2. Heat skillet on high. Lay the sausages in a skillet and add enough water to the half way point up the sausages. 
  3. Allow the water to simmer, till it evaporates from the skillet; 12 to 14 minutes.
  4. Once the water evaporates reduce the heat to medium and continue to cook the sausage 5 more minutes in their own fatty juice. This gives them a nice caramelized look.
Serve hot with Jasmin rice, a fried egg and sliced cucumber or pickled carrots. Alternatively you can make garlic friend rice.

  1. Using the same skillet where the Longanisa was cooked, fry 2-3 cloves of fresh garlic.
  2. Add about 2 cups of day-old cooked rice. Mix thoroughly so that the sausage drippings coat the rice.
  3. Season with a teaspoon each of salt, black pepper.