Friday, July 13, 2012


  • 1 kilo ground pork (include the pork fat)
  • 1 spoon salt
  • 1 spoon brown sugar
  • 1 spoon paprika
  • 1/4 teaspoon saltpeter (salitre)
  • 1/2 teaspoon crushed laurel leaves
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon red peppers, minced
  • 4 cloves of garlic, crushed then minced
  • 1/4 cup vinegar
  • 1/8 cup soy sauce
  • Sausage casings
  1. In a big mixing bowl, combine all ingredients except the sausage casings.
  2. Mix well and let stand for an hour
  3. Tie one end of the sausage casing and slowly fill the casing with the ground pork mixture until the end of the casing, then tie the end
  4. Tie the middle of the sausage casing in intervals of about 3 inches.
  5. Keep refrigerated for 2 to 3 days
To cook Longganisa:
Boil longganisa in 1/2 cup of water on a pan or wok. Water will soon evaporate then oil will ooze from the longganisa. Fry it on its own oil or add a few tablespoons of cooking oil and continue to cook for 5 to 10 minutes or until the sausage casings turn brownish.

Longganisa Serving Tips:
Longganisa is ideally served with steamed rice or fried rice.

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