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Longganisa Recipe | Filipino Sausage


Estimated preparation & cooking time:

1 hour excluding standing and refrigeration time


Longganisa Ingredients:

  • 1 kilo ground pork (include the pork fat)

  • 1 spoon salt

  • 1 spoon brown sugar

  • 1 spoon paprika

  • 1/4 teaspoon saltpeter (salitre)

  • 1/2 teaspoon crushed laurel leaves

  • 1/2 teaspoon ground black pepper

  • 1/2 teaspoon red peppers, minced

  • 4 cloves of garlic, crushed then minced

  • 1/4 cup vinegar

  • 1/8 cup soy sauce

  • Sausage casings

Longganisa Cooking Instructions:

  • In a big mixing bowl, combine all ingredients except the sausage casings

  • Mix well and let stand for an hour

  • Tie one end of the sausage casing and slowly fill the casing with the ground pork mixture until the end of the casing, then tie the end

  • Tie the middle of the sausage casing in intervals of about 3 inches.

  • Keep refrigerated for 2 to 3 days

  • To cook, boil longganisa in 1/2 cup of water on a pan or wok. Water will soon evaporate then oil will ooze from the longganisa. Fry it on its own oil or add a few tablespoons of cooking oil and continue to cook for 5 to 10 minutes or until the sausage casings turn brownish.

Longganisa Serving Tips:

  • Longganisa is ideally served with steamed rice or Fried Rice


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