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!

Filipino Longanisa Sausage

Photo by Ed T.

  • 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 tablespoons achiote paste (see note below)

  • cup soy sauce

  • cup rice or white vinegar

  • teaspoon sea salt

  • 1

    teaspoon paprika

  • 1

    teaspoon black pepper

  • 1

    teaspoon red pepper flakes (optional)

  • Sausage casing


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 tablespoon 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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