Filipino

Longganisa

Name: Longganisa
Total time: 45 min
Yield: 5 servings
Cuisine: Filipino
Ingredients: 2 lbs ground pork (with at least 20-30% fat content); 1 head of garlic, very finely minced; 3/4 cup dark brown sugar; 2 tbsp soy sauce; 1 tbsp salt, 1 tbsp black pepper; 2 tbsp white vinegar; Sausage casings (hog casings), soaked and rinsed

Sweet and garlicky Filipino pork sausages, typically served with garlic rice and egg.

45 minutes

Serves 5

Breakfast

Contains common allergens

Soy Wheat

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Instructions

5 steps

1
Mix the Filling: In a large bowl, combine the ground pork, minced garlic, brown sugar, soy sauce, salt, pepper, and vinegar. Mix thoroughly by hand until the mixture becomes sticky and well-incorporated. Cover and refrigerate for at least 4 hours (or overnight) to let the flavors meld.

2
Stuff the Casings: Carefully thread the casing onto a sausage stuffer or funnel. Pipe the pork mixture into the casing, being careful not to overstuff. Twist the casing every 3-4 inches to form individual links. Tie the ends securely.
3
Simmer: To cook, place the longganisa links in a cold skillet and add just enough water to reach halfway up the sausages (about 1/2 cup). Bring to a boil over medium heat, then simmer uncovered until the water completely evaporates (about 15-20 minutes).
4
Fry in Own Fat: Once the water is gone, the sausages will begin to release their own fat. Prick the casings lightly with a toothpick to let excess steam out. Let them pan-fry in their own rendered fat, turning frequently, until the sugars caramelize and the exterior is dark, sticky, and slightly charred.
5
Serve: Serve piping hot with garlic fried rice, a sunny-side-up egg, and vinegar for dipping.

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