Longganisa is a staple Filipino breakfast often served as part of the "Long-si-log" trio, with fried rice (sinangag) and fried egg (itlog). This savory-sweet sausage is made by stuffing hog-casing with ground pork, deliciously flavored with spices and seasonings.
I was bent on work this past week and was able to check off a few things from my long to-do list today. I scheduled content on my Facebook page, updated some posts on the blog, tested a couple of recipes, and answered emails. Hooray for diligence!
The accomplishment I'm most excited about, however, was making my very own homemade Filipino-style sausage. Not skinless longganisa, but the REAL DEAL. Complete with casing, ya 'all. Woot hoot!
Longganisa hamonado has been on my bucket list for so long that when I saw hog casings in a Mexican supermarket, I wasted no time gathering the rest of the ingredients needed. After one afternoon of mixing, stuffing, and knotting, I now have a good supply for many longsilog breakfasts. Yay!
Ingredients notes
- Lean ground pork- usually from pork shoulder. Choose an 80/20 fat ratio for the best results.
- Ground pork back fat- adds juiciness and flavor.
- Seasonings and spices- paprika, salt, pepper, soy sauce, vinegar, and fresh garlic enhance flavor.
- Sugar- adds the characteristic sweetness of the hamonado-style sausage.
- Anisado wine – a cooking wine made from anise herb and distilled sugar cane wine used in various processed meat products.
- Hog casings- from cleaned intestinal membranes of hogs. Available dry or fresh. It's used to enclose the sausage ingredients.
- Water and oil- for cooking the sausage
Equipment needed
- Funnel- makes stuffing the casings easier
- Kitchen twine- to secure individual sausages
Frequently Asked Questions
What does Filipino longanisa taste like?
Filipino longanisa comes mostly in two varieties: de Recado, which has a garlicky, savory taste, and hamonado, which has a sweet flavor. Some recipes include seasonings and spices such as paprika and oregano, which add a distinct savor.
Do you boil or fry longanisa?
The Kapampangan way of cooking longganisa is boiling it first in a pan with a bit of water until fully cooked, and the liquid is mostly absorbed. A small amount of oil is added to caramelize and brown the sausages.
Does longanisa contain nitrates?
Commercial longganisa might contain nitrates to retard spoilage and help prolong the product. This homemade recipe does not have any preservatives.
Longganisa process
- Prepare meat filling- Combine ground pork, minced pork fat, soy sauce, vinegar, anisado wine, sugar, salt, pepper, paprika, and garlic in a bowl. Refrigerate for about 2 hours to allow flavors to meld and the meat mixture to firm up.
- Stuff casings- soak hog casings in warm water for 30 minutes and drain well. In the sink, run warm water through the casings. Check for spots with leaks and cut out these sections. Insert the nozzle of a funnel on one of the casing. Scoop pork mixture into funnel and gently pack into casings, leaving about 5 inches on both ends. Tie off one end into a double knot or tie it with fine kitchen twine.
- Separate into individual links- pinch sausage at intervals of about 4 inches and gently twist the sausage link at this "pinched" point in one complete rotation. Repeat this process down the coil but alternating the direction of twisting (towards you and away from you) from one link to the next. Tie off the other end into a double knot or with kitchen twine. Place in a ziplock bag and refrigerate overnight.
- Pan-fry longganisa- When ready to cook, cut the sausage into individual links and prick each sausage once or twice with the tip of a knife. Place in a wide pan with water and bring to a boil. Lower heat, cover, and simmer until meat is fully cooked and liquid is almost absorbed. Add oil and continue to cook, stirring regularly, until sausages are caramelized. Remove from the pan and serve hot.
Cook's tips
- If you don't want to use or can't find pork fat, use 75% lean/25% fat ground pork ratio.
- Do not overstuff casings to keep from bursting during cooking.
How to serve and store
- Longganisa is often enjoyed for breakfast or any time of the day meal as part of the "Long-si-log" trio, with garlic fried rice (sinangag) and fried egg (itlog).
- Place uncooked longganisa links in resealable bags or airtight containers and freeze for up to 6 months.
- Leftover cooked longganisa can be stored in the refrigerator for up to 3 days or in the freezer for up to 2 months. Reheat in the microwave or re-fry before serving.
- Use leftover filling for longganisa wontons!
More breakfast recipes
Ingredients
- 2 pounds lean ground pork
- 1 pound pork fat, minced
- 1 head garlic, peeled and minced
- 2 tablespoons soy sauce
- 2 tablespoons anisado wine
- 1 tablespoon vinegar
- ½ cup brown sugar
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 1 teaspoons paprika
- hog casings, about 12 to 15 feet
- 1 cup water
- 2 tablespoons canola oil
Equipment
- funnel
- kitchen twine
Instructions
- In a bowl, combine ground pork, pork fat, garlic, soy sauce, anisado wine, vinegar, brown sugar, salt, pepper, and paprika. Stir until well-blended.
- Refrigerate for about 2 hours to allow flavors to meld and to firm up the meat mixture.
- In a bowl, soak casings in warm water for about 30 minutes and drain well. In the sink, run warm water through casings. Check for spots with leaks and cut these sections.
- On one end of the casing, insert the nozzle of a funnel. Scoop pork mixture into funnel and gently pack into casings, leaving about 5 inches on both ends. Tie off one end into a double knot. Alternatively, you can tie it with fine kitchen twine.
- To make individual sausage links, pinch sausage at intervals of about 4 inches. Gently twist the sausage link at this "pinched" point in one complete rotation.
- Repeat this process down the coil but alternating the direction of twisting (towards you and away from you) from one link to the next. Tie off the other end into a double knot or with kitchen twine.
- Place in a ziplock bag and refrigerate overnight or freeze.
- When ready to cook, cut sausage into individual links and prick once or twice.
- In a pan over medium heat, combine links and water and bring to a boil. Lower heat, cover, and continue to cook until meat is cooked through and liquid is almost absorbed.
- Add oil and continue to cook, stirring regularly, until sausages are caramelized. Remove from pan and serve hot.
Notes
- If you don't want to use or can't find pork fat, use 75% lean/25% fat ground pork ratio.
- Do not overstuff casings to keep them from bursting during cooking.
- Nutritional info is estimated at two links per serving.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Consuelo Guleng Simonsen says
Hi,pgwalang anisado wine,how many tsp/Tbsp if using anis powder.
Jela Lacson says
Ang dami kong nalamam na recipe's at marami din akong natutuhan sa pagluluto...salamat sa kawaling pinoy. GOD BLESS ALWAYS.
Lalaine Manalo says
Thank you Jela!
Roel Marchadesch says
Pwede bang Anise Extract? instead of Anise wins? thanks
Angelina Madison says
Hello, I'm assuming the anisado wine is for tenderizing the pork? Can I use pineapple cider vinegar in place of the wine?
Jhoanne says
Hi Lalaine,
I live in the US (east coast). Where can I find hog casings? Thanks
Lalaine says
Hello Jhoanne,
I live in Southern California so I am not familiar with the stores on the East Coast. You might want to try Asian or Mexican grocery stores. Amazon also carries them, just search for hog casings for sausage and you'll have a few brands come up.
Chona Zaldivar says
Thank u for sharing your recipe.. makakatulong to sa food on line business ko..