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Filipino Longanisa Sausage

  • 20 sausages
  • Mins
    Prep Time
  • Mins
    Cook Time

There are several versions of this recipe. This one is closer to the Ilocano version from northern Luzon, a little extra garlicky.


2 lbs lean pork meat coarsely ground or chopped and chilled
½ to 1 lb pork fat, diced
¼ tsp. salitre (available in drug stores as salt peter) or 1 t Morton's Tender Quick (sodium nitrate, sodium nitrite) available in most grocery stores.
5-6 cloves garlic, minced
t. ground bay leaf or 1 leaf finely chopped (optional)
2 T sugar cane vinegar or 3 T brown sugar
2 T achuete oil or 1 T achiote paste (see note below)
cup soy sauce
cup rice or white vinegar
t sea salt
1 t paprika
1 t black pepper
1 t red pepper flakes (optional)
sausage casing
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Nutrition Facts

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Achuete, also called achiote, atsuete, annatto is a small, reddish seed. If you do not have achuete oil on hand, take a shortcut and go to a Mexican grocery and get a three-ounce packet of Pasta de Achiote (annatto seed paste). Use 1 T for the recipe above. The achiote adds a reddish tinge and additional flavor to the sausage. The leftover paste can also be used to make a colorful and tasty addition to Spanish rice. Combine all ingredients except casing and let stand for 1-2 hours. Fill casing with mixture. Tie the end of the casing with kitchen string. Twist the sausage at every five inches or so to form the sausages. Place finished sausages on a tray and let them cure and dry in the refrigerator for 4-5 days, turning them over once a day. (Instead of making links, you can simply shape the sausage into patties.) When ready to cook, put desired number of sausages in a skillet. Add enough water to come halfway up the side of the links. Prick sausage lightly with a fork. Let simmer over medium heat until water evaporates. Add two tablespoons of oil and fry till nicely browned. Serve hot.

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