Homemade Longganisa (filipino Breakfast Sausage ) Recipe

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Homemade Longganisa (Filipino Breakfast Sausage )

Vickie Parks


Introduced by the Spanish, Longganisa has been a mainstay in Filipino cuisine for more than three centuries now. It can be made with a variety of meats such as chicken, beef or even certain fish. But it's traditionally made with pork and seasoned with a unique blend of spices and herbs that vary greatly from region to region and even family to family. It's a skinless (no casing) sausage, so it's simple to make at home. It can be made in advanced. So make a full batch and use what you want for your breakfast meal, and freeze the rest for later.

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about 3 dozen sausages


20 Min


10 Min


Pan Fry


1 1/2 lb
lean ground pork
1/2 lb
ground pork fat
1/2 c
brown sugar
1 medium
head garlic, peeled and minced
2 Tbsp
low-sodium soy sauce
1 Tbsp
white vinegar
1 Tbsp
2 tsp
black pepper
oil for frying
1 pinch
red pepper flakes (optional)

Directions Step-By-Step

In a bowl, combine ground pork, ground pork fat, sugar, garlic, soy sauce, vinegar, salt, black pepper and red pepper flakes (if using). Mix until well-distributed.
On a individual sheet of wax paper, spoon about 1 tablespoon of pork mixture and form into a log. Roll and wrap tightly. Repeat with the remaining mixture. Arrange in a zip-lock bag, seal bag well, and freeze until ready to cook.
To cook, remove wax paper. In a skillet over medium heat, heat about 2 tablespoons of oil. Fry Longganisa in hot skillet, turning once or twice during cooking, until golden and thoroughly cooked throughout. Serve hot with fried rice and eggs.

About this Recipe

Main Ingredient: Pork
Regional Style: Filipino