Longganisa is the Philippines native sausage, the sausages are flavoured with indigenous spices, with each region having its own specialty. Among others, Lucban in Quezon Province is known for its garlicky longanizas, while in Guagua Pampanga Province for its salty, almost sour, Longganisa.

The famous breakfast dish for Longganisa is Longsilog stands for  Longganisa, Sinangag and Itlog.

Makes 18-20 sausages
Preparation time: 30 mins + 3 hours chilling
Cooking time: 30 mins

• 1 kilo ground pork, 10% fat
• 1/4 cup packed brown sugar
• 1 tablespoon rock salt (or 1 1/2 teaspoon fine salt)
• 1 tablespoon Worcestershire sauce
• 3 tablespoons soy sauce
• 1 tablespoon garlic, chopped
• 1/2 teaspoon black pepper, ground.

• Blend all the above ingredients.
• Roll a small amount of the pork mixture in a 4 1/2 inches x 3 inches wax paper
• Store in the freezer for 3 hours or until ready to cook.

• When ready to cook, heat oil in a wok or frying-pan.

• Unwrap the sausages and fry in batches in hot oil until fully cooked.

• Drain on paper towels.

• Garnish with spring onion, if desired, and served with rice and tomatoes or Garlic-Vinegar Dip.

• These sausages can also be frozen until needed.

Related Reading:

Grandma's Best Casseroles (Grandma's Best Recipes)One of the easiest meals to make is a one-dish casserole that you can serve with garlic toast, a quick salad or some other accompaniment that is quick... Read More >

Southern Gourmet - Luxurious gourmet recipes from the SouthFrom the author of Easy, Fabulous Bread Making comes a cookbook that will make you think about Southern food in a whole new way. Contains an interacti... Read More >

Please Recommend this Recipe: