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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!

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  • 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


Servings 20
Preparation time 30mins
Cooking time 60mins


Step 1

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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