Last Updated on December 2, 2014 by Ed Joven
How to make Lucban Longganisa
Lucban Longganisa Recipe is a very popular garlicky and slightly sour sausage that is similar to chorizo de bilbao, the famous garlic sausage from Spain. This Longganisa originates from the town of Lucban in Quezon Province, Philippines. When you visit Lucban, you could see locals making it and displayed in many parts of the town.
Lucban Longganisa is identified for its aromatic and garlic smell. It is basically made from ground pork mixed with herbs and lots of garlic. This longganisa is best eaten together with Sinangag rice and fried egg then dipped in vinegar for added taste, this combo meal is popularly known as Long-Si-Log.
This is our experimented version of Lucban Longganisa, if you have a better version we will gladly try it, just post the recipe in the comment box below.
Lucban Longganisa Ingredients
- 1 kilo pork belly, ground
- 3 tablespoon garlic, finely minced
- 2 tablespoons of fresh oregano
- 1/2 cup Cane vinegar
- 2 tbsp rock salt
- 2 tbsp plus 1 tsp Spanish paprika
- 2 tbsp black pepper
- Pork intestines, thoroughly cleaned
- Cane vinegar
Lucban Longganisa Instructions:
- In a large bowl combine and mix all the ingredients thoroughly.
- Set aside for an hour at room temp.
- In a warm water, soak the pork intestines (sausage casings) to soften.
- Pour the Vinegar inside the Pork intestines to rinse, this will help remove the bad odor.
- Using a funnel, stuff the Longganisa mixture in the pork intestines (sausage casings), then tie off to make links.
- Refrigerate the Longganisa for 12 hours
- Transfer the Longganisa in the freezer afterwards.
- Best serve with Sinangag rice and fried egg