How to make longganisa aka. filipino sausages #goodfood

In a large bowl, combine the ground pork, brown sugar, white sugar, soy sauce, minced garlic, salt, pepper, vinegar, paprika, and allspice.

Mix well until all ingredients are thoroughly incorporated.

Cover with plastic wrap and marinate in the refrigerator for at least 4 hours or overnight for deeper flavor.

Option 1: Soak the sausage casings in warm water for about 30 minutes. Rinse thoroughly to remove excess salt. Using a funnel or sausage stuffer, fill the casings with the pork mixture, leaving about 2 inches of space at the ends. Twist at intervals to form links, then tie off the ends.

Option 2: Shape the marinated pork into small logs (like breakfast sausages). Place on a baking sheet and freeze for 30 minutes to firm up before cooking.

In a pan, add a bit of water (about 1/2 cup) and place the sausages in it. Bring to a simmer over medium heat. Cook until the water evaporates, turning the sausages occasionally.

Once the water is gone, add a bit of oil and pan-fry the longganisa until browned and caramelized.

Serve with garlic fried rice (Sinangag) and a fried egg (Itlog) for a classic Filipino Longsilog breakfast! Add a side of vinegar dipping sauce with chili and garlic if you like a bit of spice.

Spice Level:

Dietary