Homemade Filipino Longganisa: A Flavorful Guide

Mastering Filipino Longganisa: A Step-by-Step Guide

Filipino longganisa is a beloved breakfast sausage that combines sweet, savory, and garlicky flavors. Chef Joe from Outdoor Solutions takes us through the process of making this delectable dish from scratch. Whether you’re using domestic pork or wild boar, this guide will walk you through every step to ensure your homemade longganisa turns out perfect.

The Origins and Variations of Longganisa

• Longganisa is a Filipino adaptation of Spanish chorizo, varying across regions in the Philippines.
• It serves as a primary method of meat preservation, traditionally using salt, vinegar, and soy sauce before refrigeration was available.
• Some versions incorporate garlic, black pepper, ginger, and even chili flakes to spice things up.

Ingredients Needed

Meat Base:

• 4.5–5 lbs pork (a mix of fine and coarse ground meat for better texture)
• Pork sirloin roast or ground wild boar

Curing & Seasoning:

• 1 teaspoon Prague curing salt #1
• 2 tablespoons brown sugar
• 1 teaspoon dried oregano
• 1 teaspoon ginger powder
• 1 teaspoon black pepper
• 1 teaspoon red chili flakes
• 2 tablespoons white vinegar
• 1 tablespoon granulated garlic

Step 1: Preparing the Meat

• Keep the meat cold throughout the process to maintain freshness.
• Cut the pork into strips instead of cubes for faster grinding.
• Mix the fine and coarse ground pork for a varied texture.

Step 2: Grinding and Mixing

• Use a meat grinder to process the pork.
• Add granulated garlic and white vinegar to the ground pork and mix well.
• Separately mix the seasonings and brown sugar before combining them with the meat.
• Use a meat mixer to evenly distribute the spices throughout the meat.
• Test the seasoning by cooking a small patty and adjusting salt or spice levels if needed.

Step 3: Stuffing the Sausage

• Use natural hog casings (soaked and rinsed) or collagen casings.
• Lubricate the stuffing tube with a small amount of ground meat to prevent air pockets.
• Slowly crank the sausage stuffer, ensuring the casing is filled evenly but not overstuffed.
• If a casing bursts, tie off both ends and reuse the meat.

Step 4: Curing and Storing

• Refrigerate the stuffed sausages in an airtight container for at least 12 hours, ideally 3–4 days, for the flavors to develop.
• This curing process helps the flavors meld and enhances the final taste.

Cooking Longganisa

• Pan-frying method: Place sausages in a pan, add water halfway up the sausage, and cook until the water evaporates. Brown the sausages in their own fat.
• Alternative flavors: Try using apple juice, cranberry juice, or orange juice instead of water for a sweet, syrupy glaze.

Final Thoughts

Making longganisa at home allows you to customize flavors and control the quality of ingredients. This traditional Filipino sausage pairs perfectly with fried rice and eggs for a classic breakfast. Give it a try and let us know how your version turns out!

‍