For a good, solid breakfast, enjoy this homemade native sausage with a heaping serving of steamed rice and eggs.
Click to find recipes with longganisa
Yield 12 to 15 pieces
Prep Time 15 to 20 minutes
Cooking Time 15 to 20 minutes,
including boiling and frying
3 tablespoons brown sugar
1/2 tablespoon rock salt
1 tablespoon minced garlic
1 teaspoon liquid seasoning
1 teaspoon freshly ground black pepper
3 tablespoons local white vinegar
1/2 kilo double ground pork
fresh pork casing
(washed very well in water and vinegar;
or use synthetic casing, available in stores
where ingredients for meat processing are sold)
3/4 to 1 cup water
1 In a bowl, mix brown sugar, rock salt, minced garlic, liquid seasoning, cracked black pepper, and vinegar until well incorporated.
2 Add mixture to the ground pork and blend well so the seasoning is well distributed. Set aside.
(For a visual guide on this, click How to Make Longganisa)
3 Knot one end of the casing. Using a funnel, slowly stuff the pork mixture into the casing until the mixture reaches the knotted end; tie the other end to enclose.
4 Using kitchen twine, tie the filled casing at intervals to make 2-inch sausages. Refrigerate until ready to cook.
5 To cook: In a pan, boil sausages in 3/4 to 1 cup of water until water evaporates. Fry in its own oil or add cooking oil until golden brown.
Shopping tip: We used fresh pork casing in this recipe which is available in the wet market. But if you can't find any, just shape the mixture into logs and fry. Want to use something else besides pork? Finely chopped chicken is a great alternative as well.
Photography by At Maculangan | Styling and Text by Elaine P. Lim | Props from Rustan’s Department Store
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