1 kilo ground pork (include the pork fat)
1 spoon salt
1 spoon brown sugar
1 spoon paprika
1/4 teaspoon saltpeter (salitre)
1/2 teaspoon crushed laurel leaves
1/2 teaspoon ground black pepper
1/2 teaspoon red peppers, minced
4 cloves of garlic, crushed then minced
1/4 cup vinegar
1/8 cup soy sauce
Sausage casings


  • In a big mixing bowl, combine all ingredients except the sausage casings. Mix well and let stand for an hour.
  • Tie one end of the sausage casing and slowly fill the casing with the ground pork mixture until the end of the casing, then tie the end.
  • Tie the middle of the sausage casing in intervals of about 3 inches.
  • Keep refrigerated for 2 to 3 days.
  • To cook, boil longganisa in 1/2 cup of water on a pan or wok. Water will soon evaporate then oil will ooze from the longganisa. Fry it on its own oil or add a few tablespoons of cooking oil and continue to cook for 5 to 10 minutes or until the sausage casings turn brownish

TIP: Longganisa is best served with steamed rice or Fried Rice

One Response to “PINOY LONGGANISA”

  1. cha

    May 02. 2011

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