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!

Photo by Ed T.
Who knew it was so easy to make your own sausage?

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

20

sausages

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

20

servings

Ingredients

  • 2

    pounds lean pork meat, coarsely ground or chopped and chilled

  • 3/4

    pound pork fat, diced

  • 1/4

    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

  • 1/3

    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

  • 1/8

    cup soy sauce

  • 1/8

    cup rice or white vinegar

  • 1 1/2

    teaspoons sea salt

  • 1

    teaspoon paprika

  • 1

    teaspoon black pepper

  • 1

    teaspoon red pepper flakes, optional

  • Sausage casing

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: