Philippine Longanisa de Eugenio (Sweet Sausage)

    1 hour 15 mins

    This is for the taste minded. Favorite of Asia, a simple sweet sausage. Have it with eggs and you are in breakfast heaven! See a gourmet butcher for your ground pork fat and sausage casings.

    5 people made this

    Serves: 8 

    • 100 g white sugar
    • 2 g dried oregano
    • 0.4 g ground ginger
    • 1 g ground pepper
    • 25 g fine salt
    • 3 g curing salt (e.g., Morton® Tender Quick®)
    • 8 g minced garlic
    • 910 g ground pork
    • 455 g coarse ground pork back fat
    • 60 ml distilled white vinegar
    • Hog casing, rinsed well

    Prep:45min  ›  Cook:30min  ›  Ready in:1hr15min 

    1. In a small bowl, stir together sugar, oregano, ginger, pepper, salt, and curing salt until evenly combined; set aside. Mix together garlic, ground pork , and ground pork fat in a large bowl until combined. Sprinkle with spice mixture, pour in white vinegar, and mix thoroughly.
    2. Rinse the sausage casings until all of the salt or brine is gone; tie a knot at one end of the casing, then thread the other end onto a sausage stuffing tube. Stuff the casing with the sausage mixture, twisting the filled casing every 6 to 10cm to form links. Once all of the sausage mixture has been used, tie the end of the last link.
    3. Using fine cotton kitchen twine, tie the ends of each sausage link tightly, then cut between each link to separate. Place into a glass or plastic container, cover, and allow to mature in the refrigerator for 4 days, after which point they may be frozen.
    4. To cook the longanisa, half-fill a large frying pan with water and add thawed sausages. Simmer over medium-high heat about 20 minutes or until the water evaporates. Uncover, and allow the sausages to fry in their own fat about 8 minutes or until golden brown.

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    Reviews in English (2)


    THank you so much for sharing this recipe! i have been looking for such a long time for it that i had given up. My husband is 1/2 filipino and was raised there so every so often he craves these delectable sausages. These are wonderful! Everyone loves them!  -  03 Jan 2008  (Review from Allrecipes US | Canada)


    This recipe also works well for all types of venison and goat.  -  18 Feb 2011  (Review from Allrecipes US | Canada)