May 13, 2015
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I don’t know what got into me, but when I was in the market the other day I suddenly thought of making Longganisa (pork sausages). I’ve never done that before, but I would really want to try because I’m tired of the fatty Longganisa I find in the market and grocery stores. So, off I went to my favorite butcher and ordered three kilograms of lean (I had to ask him to trim the fat) ground pork.

While waiting, I saw one of the staff casing the sausages. I asked if they could do that for me and he said yes. Wow, so my Longganisa won’t be skinless after all.

Right after I got my ground meat, I hurried home because I was too excited to start.

longganisa 1

longganisa 2

After mixing the sausage stuffing, I went back to the butcher for the casing. Here’s what they looked like after.

longganisa 3

They were expertly tied and linked!

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Homemade Longganisa


  • 1 kilogram lean ground pork
  • 2 heads garlic, peeled and minced
  • 2 tablespoons soy sauce
  • 2 tablespoons vinegar
  • 2 teaspoons ground black pepper
  • 1 tablespoon salt
  • 1 teaspoon oregano powder (optional)
  • 2 teaspoons Annatto powder
  • 2 teaspoons paprika powder


  1. In a large bowl, combine all ingredients. I tripled the spices because I am using 3 kilograms of pork. Mix until well-distributed. For skinless Longganisa, take about 2 tablespoons of the pork mixture and form into a log or sausage type shape. Repeat with the remaining mixture.
  2. In a frying pan over medium high heat, add some water. Place the sausage links and bring to the boil. When the water is dry, pour some oil and fry the sausages, turning a few times, until golden brown and cooked through. Serve hot with fried or garlic rice, eggs and vinegar for dipping.

longganisa 6

The verdict? Everyone loved the tasty sausages, but they turned out a little tough because I had the fat trimmed. Next time, I should add just a little more fat, so they will be softer.

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