Filipino Sweet Pork Longanisa Sausage

Recipe Collection: Breakfast

Filipino Sweet Pork Longanisa Sausage brings the vibrant flavors of the Philippines to your kitchen. This non-vegetarian recipe features a perfect blend of sweet and aromatic spices, making it an ideal addition to your breakfast spread. Enjoy these juicy sausages alongside eggs or in a hearty breakfast bowl.

With its unique flavor profile, this dish is versatile enough for any meal, whether served with rice or in a sandwich. Easily select this recipe from the easyChef Pro App, where you can access personalized recommendations, AI-powered pantry tracking, and a smart shopping list for effortless meal planning.

Overview

Philippine Longanisa de Eugenio is a delightful sweet sausage that brings a taste of Asia to your breakfast table. This simple yet flavorful sausage pairs perfectly with eggs, making it a breakfast favorite.

Diet Type

Non-Vegetarian

Allergies

None specified

Cuisine

Filipino

Serving Size: 12

Cooking Time: 28 minutes

Ingredients

• 0.5 Cups white sugar
• 4.5 Teaspoons fine salt
• 1 Teaspoon dried oregano
• 0.5 Teaspoon black pepper, ground
• 0.5 Teaspoon curing salt (Prague powder #1)
• 0.25 Teaspoon ginger, ground
• 2 Pounds pork, ground
• 1 Pound pork back fat, ground
• 1 Tablespoon garlic, minced
• 0.25 Cups distilled white vinegar
• Hog casing, rinsed

Steps

1. In a small bowl, stir together the sugar, salt, oregano, black pepper, curing salt, and ginger until well combined; set aside.
2. In a large bowl, combine the ground pork, pork back fat, and minced garlic. Sprinkle with the sugar mixture and pour in the vinegar. Mix thoroughly until all ingredients are well incorporated.
3. Rinse the hog casing thoroughly to remove all salt or brine. Tie a knot at one end of the casing, then thread the other end onto a sausage stuffing tube. Stuff the casing with the pork mixture, twisting the filled casing every 2.5 to 4 inches to form links. Once all the sausage mixture is used, tie a knot at the end of the last link.
4. Tie the ends of each sausage link tightly using fine cotton kitchen twine, then cut between each link to separate. Transfer the links to a glass or plastic container, cover, and allow to mature in the refrigerator for 4 days. Afterward, they may be frozen.
5. To cook the longanisa, fill a skillet with 0.5 to 0.75 inches of water and add thawed sausage links. Simmer over medium-high heat until the water evaporates, about 20 minutes. Uncover and allow the sausages to fry in their own fat until golden brown, about 8 minutes more.

Enjoy your homemade sweet and savory pork longanisa sausage!