Longganisa

4.50 from 4 votes

Level up breakfast with homemade Longganisa. Serve these sweet and garlicky Filipino sausages with fried rice and eggs for a hearty meal!

Prep Time1

Cook Time20

Chilling2

Total Time3 20

Course: Breakfast

Cuisine: Filipino

Servings: Dozens

Calories: 603kcal

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.

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.