Filipino sausages

Filipino sausages


7000 Islands
Jana Liebenstein

I was captivated by sweet sticky pork longganisa from the very first bite. The national sausage of the Philippines is unlike any I have ever tried and one of my picks worldwide. Short and plump, longganisa usually come in a casing, but skinless versions like this, known as longganisa hubad (literally ‘naked sausage’), are easier to make at home. Don’t scrimp on fat; it adds flavour, moistness and binding power, so choose fatty mince and thickly ground if possible.


Quantity Ingredient
6 large garlic cloves
60ml cane or rice vinegar
600g minced pork
55g dark brown or muscovado sugar
2 teaspoon fine salt, plus a pinch extra
1/2 teaspoon freshly cracked black pepper
1 1/2 tablespoons vegetable oil
Garlic fried rice, to serve
fried eggs, (optional), to serve


  1. Using a mortar and pestle, pound the garlic cloves with a pinch of salt to make a paste. Transfer to a bowl with the vinegar, pork, sugar, salt and pepper. Use your hands to combine well. Cover and refrigerate for 1 hour.
  2. To roll the longganisa, cut a 15 cm strip of baking paper and place on a work surface. Place 1 heaped tablespoon of mixture in a line and use the paper as an aid to roll into a 10 cm long sausage. Transfer to a plate lined with baking paper. Repeat with the remaining mixture to make 20 sausages in total.
  3. Heat 2 teaspoons of the vegetable oil in a large frying pan over medium–high heat. Add one-third of the sausages and cook for 4 minutes, turning occasionally until cooked through and the outside is golden and slightly caramelised. Repeat another two times with the remaining oil and sausages. Serve with sinangag and eggs, if desired.

Where does it come from?

  • Longganisa, a spin-off of chorizo (its name in some regions), is another Spanish culinary legacy. While Spanish-style chorizo was conserved in the Philippines as chorizo de bilbao and largely imported, longganisa evolved with available local ingredients. These flavourings and natural preservatives led to regional variations. In Pampanga, for example, sugar is used in a style known as hamonado, while native vinegar, garlic and salt is favoured in Ilocos, in a style known as de recado. Other towns or areas, such as Vigan, are reputed for their own take on longganisa, which also vary in size and shape.
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