Filipino Sweet Pork Longanisa Sausage

Recipe Collection: Breakfast

Filipino Sweet Pork Longanisa Sausage brings the rich, sweet flavors of Filipino cuisine to your breakfast table. This non-vegetarian dish features a perfect blend of ground pork, spices, and vinegar, creating a mouthwatering breakfast option. Ideal for pairing with eggs or served in a hearty breakfast platter, this recipe is versatile and satisfying.

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Overview

Philippine Longanisa de Eugenio is a delightful sweet sausage that captures the essence of Filipino breakfast. This recipe combines ground pork with a blend of spices and vinegar, encased in hog casing, and matured for a rich, savory flavor. Perfect when paired with eggs for a heavenly breakfast experience.

Diet Type

Non-Vegetarian

Allergies

None specified

Cuisine

Filipino

Serving Size: 12

Cooking Time: 28 minutes

Ingredients

• 0.5 Cups (cup) white sugar
• 4.5 Teaspoons (tsp) fine salt
• 1 Teaspoon (tsp) dried oregano
• 0.5 Teaspoon (tsp) black pepper, ground
• 0.5 Teaspoon (tsp) curing salt (Prague powder #1)
• 0.25 Teaspoon (tsp) ginger, ground
• 2 Pounds (lb) pork, ground
• 1 Pound (lb) pork back fat, ground
• 1 Tablespoon (tbsp) garlic, minced
• 0.25 Cups (cup) 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, ground pork 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. After maturing, the sausages 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!

Enjoy your homemade Filipino Sweet Pork Longanisa Sausage!