We don’t share many breakfast items on this website, so it was time for a change, right? Longganisa sausage is a classic Filipino meat and if you haven’t made it before, it can take some work, but it’s worth it in the end!
This is the perfect sausage to cook in the morning and have the breakfast of champions (and it doesn’t include Wheaties)! Sometimes the sausage can be made without the casing, but this longganisa sausage recipe is the real deal!
Check out the longganisa sausage recipe right here!
- 2 tablespoons soy sauce
- 2 tablespoons vinegar
- 2 tablespoons anisado wine
- ½ cup brown sugar
- 1 tablespoon salt
- 2 pounds coarsely ground pork
- 1 pound pork fat, diced
- 1 head garlic, peeled and minced
- 2 teaspoons ground black pepper
- 2 teaspoons paprika
- hog casings, about 12 to 15 feet
- 1 cup water
- 2 tablespoons oil
- Combine the soy sauce, vinegar, anisado wine, sugar and salt in a bowl. Stir this mixture until the salt and sugar are dissolved.
- Now combine the ground pork, pork fat, garlic, pepper and paprika in a large bowl.
- Then add in the liquid mixture to the meat and mix until combined.
- You will want to refrigerate the meat for about 2 hours, as it allows the flavors to meld.
- Soak the casings in warm water for about 30 minutes. Drain well.
- Using the sink, run warm water through the casings. Check for any leaks in the casings and if there are any, cut that section off.
- Insert the nozzle of a funnel into one end of the casing.
- Scoop the pork mixture into the funnel and gently pack it into the casings, but leave about 5 inches on both ends and do not overstuff the casings.
- Tie off one end of the casing into a double knot.
- For the links, pinch the sausage at intervals of about 4 inches. You will want to gently twist the sausage link at this “pinched” point in one complete rotation.
- Repeat this process down the entire casing, but make sure to alternate the direction of twisting of the sausage.
- Once all the links are twisted, tie off the other end into a double knot.
- Place the sausage into a ziplock bag and refrigerate overnight.
- The next day, cut the sausage into individual links when ready to cook. Then prick each sausage once or twice with a knife.
- Combine the links and water in a pan over medium heat and bring to a boil.
- Now lower the heat, cover and continue to cook until meat is cooked through and liquid is almost absorbed.
- Then add in the oil and continue to cook, stirring regularly, until sausages are caramelized.
- Once caramelized, remove from pan and serve hot.