Filipino Longanisa Sausage

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

Who knew it was so easy to make your own sausage?

Photo by Ed T.

Who knew it was so easy to make your own sausage?

  • Prep Time


  • Total Time


  • Servings



  • 2

    pounds lean pork meat, coarsely ground or chopped and chilled

  • ¾

    pound pork fat, diced

  • ¼

    teaspoon salitre (available in drug stores as salt peter) or 1 teaspoon Morton's Tender Quick (sodium nitrate, sodium nitrite) available in most grocery stores.

  • 6

    cloves garlic, minced

  • teaspoon ground bay leaf or 1 leaf finely chopped, optional

  • 2

    tablespoons sugar cane vinegar or 3 tablespoons brown sugar

  • 2

    tablespoons achuete oil or 1 tablespoon achiote paste

  • cup soy sauce

  • cup rice or white vinegar

  • teaspoons sea salt

  • 1

    teaspoon paprika

  • 1

    teaspoon black pepper

  • 1

    teaspoon red pepper flakes, optional

  • Sausage casing


Combine all ingredients except casing and let stand for 1 to 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 to 5 days, turning them over once a day. 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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