Homemade Longanisa

    1 hour 15 minutes

    Have this homemade sausage with eggs and you are in breakfast heaven! See a gourmet butcher for your ground pork fat and sausage casings.

    8 people made this

    Serves: 8 

    • 1/2 cup white sugar
    • 1 teaspoon dried oregano
    • 1/4 teaspoon ground ginger
    • 1/2 teaspoon ground pepper
    • 4 teaspoons table salt
    • 1/2 teaspoon curing salt
    • 3 cloves garlic, crushed
    • 1 kg pork mince
    • 500g coarse ground pork back fat
    • 1/4 cup white vinegar
    • sausage casing, rinsed well

    Preparation:45min  ›  Cook:30min  ›  Ready in:1hour15min 

    1. In a small bowl, stir together sugar, oregano, ginger, pepper, salt and curing salt until evenly combined; set aside. Mix together garlic, pork mince and ground pork fat in a large bowl until combined. Sprinkle with spice mixture, pour in white vinegar and mix thoroughly.
    2. Rinse the sausage casings until all of the salt or brine is gone; tie a knot at one end of the casing, then thread the other end onto a sausage stuffing tube. Stuff the casing with the sausage mixture, twisting the filled casing every 6 to 10cm to form links. Once all of the sausage mixture has been used, tie the end of the last link.
    3. Using fine cotton kitchen twine, tie the ends of each sausage link tightly, then cut between each link to separate. Place into a glass or plastic container, cover, and allow to mature in the refrigerator for 4 days, after which point they may be frozen.
    4. To cook the longanisa, half-fill a large frying pan with water and add thawed sausages. Simmer over medium-high heat about 20 minutes or until the water evaporates. Uncover, and allow the sausages to fry in their own fat about 8 minutes or until golden brown.

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    Reviews in English (3)


    THank you so much for sharing this recipe! i have been looking for such a long time for it that i had given up. My husband is 1/2 filipino and was raised there so every so often he craves these delectable sausages. These are wonderful! Everyone loves them!  -  03 Jan 2008  (Review from Allrecipes USA and Canada)


    This recipe also works well for all types of venison and goat.  -  18 Feb 2011  (Review from Allrecipes USA and Canada)


    Awesome recipe, made as instructed first time second time I modified by adding brown sugar rather then white, 3 tbsp of soy sauce and 1 heaping tbsp of worcestershire sauce, let melt in refrigerator for 12 hrs then froze and used when needed. Just awesome skinless as ground meat for a Sunday breakfast or mid week street tacos.  -  23 Sep 2018  (Review from Allrecipes USA and Canada)