Perfect! Here’s a simple Filipino longganisa recipe you can make at home. I’ll give it in a way that balances authenticity with ease. This version is pork longganisa, sweet-style (hamonado), but you can tweak it for garlicky/savory if you like.
Ingredients (makes about 12-15 links)
- 1 lb (450g) ground pork (preferably with 20–30% fat for juiciness)
- 4 cloves garlic, minced
- 3 tbsp brown sugar
- 2 tbsp soy sauce
- 1 tbsp vinegar (white or cane vinegar)
- 1 tsp salt
- ½ tsp ground black pepper
- ¼ tsp paprika or annatto powder (optional, for color)
- Sausage casings (optional, or you can shape into patties)
Instructions
- Mix the meat and seasonings
- In a large bowl, combine ground pork, garlic, brown sugar, soy sauce, vinegar, salt, pepper, and paprika if using.
- Mix thoroughly with your hands or a spoon until evenly combined. For best flavor, cover and refrigerate for at least 2 hours or overnight.
- Prepare the casing (if using)
- Rinse natural sausage casings in water, soak in warm water for 30 minutes, then rinse again.
- Carefully stuff the meat mixture into the casings, twisting into 4–5 inch links. (Tip: Don’t overfill; they’ll burst when cooking.)
If you don’t have casings, just shape the mixture into small sausage-sized patties.
- Cook the longganisa
- In a non-stick pan, place the sausages without oil.
- Add about ¼ cup water, cover, and cook over medium heat until water evaporates.
- Once water is gone, fry in its own fat until golden brown and slightly caramelized, turning occasionally.
- Serve
- Best with garlic fried rice (sinangag) and a fried egg (itlog) for the classic longsilog breakfast.
💡 Tips:
- For garlicky or spicy longganisa, add more garlic or a pinch of chili flakes.
- You can freeze uncooked longganisa for up to 1 month. Just thaw before cooking.
If you want, I can also give a super quick 15-minute “no-casing” version that tastes almost like restaurant longganisa. It’s perfect for when you’re hungry now. Do you want me to?
