• Prep Time:
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  • Serves: 1 Servings

Longganisa (Filipino-Style Sausages)

  • Recipe Submitted by on

Category: Filipino

 Ingredients List

  • Mixture of 30% ground beef
  • And 70% ground pork
  • For every 2.2 pounds (1 kilo
  • Mixture add:
  • 2 1/2 tb Salt
  • 1 1/2 tb Sugar
  • 1 1/2 tb Soy sauce
  • 2 tb Vinegar
  • 2 tb Wine
  • 1/8 ts Saltpeter; (salitre)
  • 1 ts Ground pepper
  • 2 ts Chopped garlic
  • Sausage casings, available
  • -at any butcher shop


Mix all ingredients together and cure mixture for 5-6 days in the
refrigerator and stuff into casings. This kind of sausage should be stored
in a cooler, ready for use.
To cook: Place a small amount of water in a skillet. Place sausages and
let boil in water for about 10 minutes. With a fork, pierce casings. The
Longganisa will be ready when juices flow out and turn a dark caramel
color. The sausages should also turn the same color and some oil should
leak out.
Suggestions: You can eat the Longganisa and tapa with pieces of lightly
salted tomatoes. This will make a perfect compliment to the sinangag.
Recipes taken directly from the cookbook called Favorite Filipino
Dishes by J.F Silverio, Solar Publishing: Manila. All measurements were

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