Filipino

Serving

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

16 min prep

25 min cook

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.

Longganisa — plated and served — Serving moment. How Longganisa looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

68/100

Works for many families

Allergen-friendly 80

Kid-friendly 55

Weeknight-easy 54

Budget-friendly 72

Great leftovers 87

Pantry-friendly 71

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

570

Calories

50 g

Protein

33 g

Carbs

25 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Longganisa is the Filipino breakfast sausage, and it changes dramatically by region: garlicky and sour in Vigan, sweet and red in Pampanga, fat and short in Lucban. Most home versions skew sweet-garlicky, eaten with garlic rice and a fried egg as longsilog. It is a sausage tradition shaped by Spanish chorizo and remade in countless local styles.

Listahan note

This version balances sweet and garlicky in the popular hamonado style, with enough vinegar to keep it from cloying and a good fat ratio for juiciness.

Technique cues

Keep the pork fat content high so the sausage stays juicy, not dry.
Cook with a splash of water first, then let it fry in its own rendered fat.
Let the sugar caramelize lightly at the end for the classic sticky edges.

Kitchen flow

Parallel prep: Mix and shape or case the sausages ahead; cook only what you need each morning.
Make-ahead: The mixture benefits from an overnight rest; shape and chill before cooking.
Leftover move: Slice leftover longganisa into fried rice for the next day's longsilog.
Cleanup rhythm: One pan; the rendered fat wipes away easily while warm.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

Ground pork

Main protein

Purpose: The fat-to-lean ratio determines juiciness and that signature sausage bite.

Handling: Use 20 to 30 percent fat and mix the seasonings in thoroughly.

Adaptation: Add a little extra fat if using leaner pork.

Garlic

Signature aromatic

Purpose: Garlic is the backbone of most longganisa styles.

Handling: Mince very finely so it distributes evenly through the meat.

Adaptation: Use more or less to match a Vigan or sweeter style.

Brown sugar

Sweetener

Purpose: Gives the hamonado style its sweet, caramelizing character.

Handling: Mix in well; it browns as the sausage finishes cooking.

Adaptation: Reduce for a more savory, Vigan-leaning sausage.

Vinegar

Acid and preservation note

Purpose: Balances the sweetness and adds the traditional tang.

Handling: Mix into the meat; it also helps the texture set.

Adaptation: Cane vinegar is traditional; white vinegar works.

Technique notes

Start with a little water in the pan, then let the sausages fry in their own fat.
Do not rush the caramelization; the sticky sugared edges are the best part.
Let the seasoned meat rest before cooking so the flavors meld.

Ingredient swaps

Gluten-free direction: Use tamari in place of soy sauce and skinless patties instead of cased links.
Skinless direction: Shape into patties or logs without casings for an easier home version.
Savory direction: Cut the sugar and boost garlic and vinegar for a Vigan-style sausage.

Serve alongside

Garlic fried rice
Fried egg
Sliced tomatoes
Spiced vinegar
Hot coffee
Calamansi juice
Cold water

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate cooked sausage up to 3 days; raw mixture keeps 2 days.
Reheat in a pan to recrisp the caramelized edges.
Freeze shaped raw sausages up to 2 months and thaw before cooking.

Equipment

Mixing bowl
Skillet
Sausage casings or shaping wrap
Spatula

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