Longganisa (Filipino-Style Sausages)

Longganisa (Filipino-Style Sausages)

1 review, 5 star(s). 100% would make again

Ready in 1h

Try this Longganisa (Filipino-Style Sausages) recipe, or contribute your own.


Sausage casings; available
7 parts ground pork
For every 2.2 pounds
1/8 ts Saltpeter; (salitre)
1 1/2 tb Soy sauce
3 parts ground beef
2 tb Vinegar
2 1/2 tb Salt
2 ts Garlic; chopped
2 tb Wine
1 ts Ground pepper
Mixture add:
1 1/2 tb Sugar

Original recipe makes 1



Mix all ingredients together and cure mixture for 5-6 days in the refrigerator and stuff into casings. This kind of sausage should be stored in a cooler, ready for use.

To cook: Place a small amount of water in a skillet. Place sausages and let boil in water for about 10 minutes. With a fork, pierce casings.

The Longganisa will be ready when juices flow out and turn a dark caramel color. The sausages should also turn the same color and some oil should leak out. Suggestions: You can eat the Longganisa and tapa with pieces of lightly salted tomatoes. This will make a perfect compliment to the sinangag. Recipes taken directly from the cookbook called Favorite Filipino Dishes by J.F Silverio, Solar Publishing: Manila. All measurements were converted to coincide with American measurements. All recipes that contain names (Kuyas Bill and Chris and Ate Wongs) really are recipes that belong to them.

Alert editor   

Filipino Longanisa

Calories Per Serving: 377 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

Comment on Longganisa (Filipino-Style Sausages)

Rating (optional):

sign in to add your comment

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free