Longganisa: Sweet Garlic Pork Sausage
Longganisa is a Filipino sausage, usually sweet and garlicky, made from ground pork seasoned and cured briefly. Pan-fried until caramelized, it is a breakfast staple.
About Filipino Longganisa
Longganisa is a Filipino sausage with many regional styles, from sweet and garlicky (hamonado) to tangy and garlicky (Lucban) and spicy. The recipe here is a sweet version common for breakfast. It is usually served with garlic rice and a fried egg in a meal called longsilog.
Making longganisa at home is easier than it sounds. The ground pork is mixed with sugar, garlic, vinegar and spices, rested so the flavors develop, then shaped or stuffed into casings. Cooking them in a little water first and then frying gives them a juicy interior and a caramelized outside.
Ingredient notes
- Ground pork with fat: at least 20 percent fat keeps the sausage juicy.
- Sugar: gives the characteristic sweetness and helps caramelize.
- Garlic and vinegar: the classic tangy-garlicky base.
- Paprika: adds color and mild flavor.
Tips for the best Filipino Longganisa
- Mix until sticky. It helps the sausage hold together.
- Shape evenly. Use plastic wrap to roll logs.
- Cook with a little water first. Then brown in oil.
- Freeze in portions. Convenient for quick breakfasts.
What to serve with Filipino Longganisa
Serve with garlic fried rice, a fried egg and spiced vinegar.
Variations and substitutions
- Garlicky style: use less sugar and more garlic.
- Skinless: no casings needed.
- Chicken longganisa: use ground chicken.
Storing and reheating
Refrigerate cooked sausages for 4 days. Freeze uncooked ones for up to 2 months.
Frequently asked questions
Do I need casings?
No. Skinless longganisa is common.
Why is it sweet?
The Visayan and Manila styles are sweet; some regions are garlicky or tangy.
How do I cook it?
Simmer in a little water, then brown in oil.
How long does it keep?
3 days refrigerated, 2 months frozen.
