Growing up in Bataan, just a stone’s throw away from Pampanga (the culinary capital of the Philippines), I’ve always been spoiled with the most incredible longganisa.
While each region has its own special version, there’s something about this homemade garlicky longganisa, with the mouthwatering aroma of sizzling sausages and sinangag filling the kitchen.
After years of perfecting this recipe, I’m excited to share my version that combines the best of both worlds: the garlicky punch of Pampanga-style longganisa with the slightly sweet notes that my family loves.
This recipe will help you create those perfectly caramelized, garlicky sausages that pair wonderfully with garlic rice and runny egg yolks. Trust me, once you master this homemade version, you’ll never go back to store-bought longganisa again!
Why You’ll Love This Recipe
- Authentic Flavor: Experience the true taste of Filipino breakfast sausage made from scratch
- Customizable: Adjust the sweetness and spiciness to your preference
- Make-Ahead: Perfect for batch cooking and meal prep
- Versatile: Can be made with or without casing
- Cost-Effective: More economical than store-bought versions
- No Preservatives: Control exactly what goes into your food
Homemade Garlicky Longganisa (Filipino Garlic Sausage)
Equipment
- Meat Grinder (gilingan ng karne) For mincing pork if not using pre-ground meat
- Mixing bowls (mangkok) For combining ingredients
- Sausage Stuffer (optional) For filling casings
- Kitchen Twine (pisi ng kusina) For tying sausage links
- Heavy-Bottom Skillet (kawali) For even cooking
- Measuring Spoons & Cups (panukat) For precise measurements
- Food-Safe Gloves (guwantes) For handling meat
- Airtight container (lalagyan) For curing and storage
Ingredients
For the Sausage:
- 1 kg lean pork meat minced (karneng baboy)
- 1/4 kg pork fat minced (taba ng baboy)
- 2 heads garlic crushed (bawang)
- 1/3 tsp ground bay leaf or 1 leaf finely chopped dahon ng laurel
- 3 tbsp brown sugar asukal na pula
- 1/4 cup soy sauce toyo
- 1/3 cup apple cider vinegar suka ng mansanas
- Salt to taste asin
- 2 tsp sweet paprika pula pampalasa
- 1 tsp coarsely cracked black pepper paminta
- 1 tsp red pepper flakes optional (pulang siling durog)
For Casing Option:
- Sausage casing balat ng longganisa
- Or For Skinless Option: 3 tbsp cornstarch
Instructions
- Start by thoroughly mixing the ground pork (karneng giniling) and minced pork fat (taba ng baboy) in a large bowl. Add crushed fresh garlic (bawang), ground bay leaf (dahon ng laurel), brown sugar (asukal na pula), soy sauce (toyo), apple cider vinegar (suka ng mansanas), salt (asin), sweet paprika, cracked black pepper (paminta), and red pepper flakes (siling durog) if using. Mix everything thoroughly with gloved hands until well combined, then let the mixture rest for 1 hour at room temperature to allow the flavors to meld together (hayaang magdevelop ang lasa).
- If using casings (balat ng longganisa), prepare them according to package instructions. Fill the casings with the meat mixture, being careful not to overstuff. Twist and tie with kitchen cord every 4 inches to form links. For skinless longganisa (longganisang hubad), mix 3 tablespoons of cornstarch (gawgaw) into the mixture, then form into 3-inch logs using your hands.
- Place the formed sausages in an airtight container and refrigerate for 2-5 days at 4°C to cure (patagalin). This curing process is essential for developing the authentic longganisa flavor (para lumabas ang tamang lasa).
- To cook (pagluluto), place longganisa in a pan over medium heat. Add 1/2 to 1 cup of water (tubig), enough to reach about 1/2 inch depth. Simmer over medium-low heat (katamtamang apoy) for about 10 minutes or until the water evaporates. Pierce the sausages with a fork (tinidor) to release excess fat, then continue cooking for another 3-5 minutes until they turn a rich reddish-brown color and are nicely caramelized (hanggang maging kulay kayumanggi).
- Serve hot (ihain habang mainit) with garlic rice (sinangag), sunny side up eggs (pritong itlog), and sliced tomatoes (kamatis). For the traditional Filipino breakfast experience, serve with spiced vinegar (suka at sili) on the side. Best enjoyed fresh off the pan while the exterior is still crispy (malutong) and the inside is juicy (manamnam).
- For storage (pag-iimbak), refrigerate uncooked longganisa for up to one week or freeze for up to three months. Always thaw frozen longganisa overnight in the refrigerator before cooking (i-thaw sa ref bago lutuin).
Tips from Lola’s Kitchen
- Use freshly crushed garlic instead of pre-minced for best flavor
- The meat-to-fat ratio should be 80:20 for ideal texture
- Don’t skip the curing time – it develops the flavors
- Pierce the sausages while cooking to prevent bursting
- Save the rendered fat for cooking garlic rice
Traditional Serving Suggestions
- Longsilog: Serve with garlic rice (sinangag) and fried egg (itlog)
- Side Dishes: Fresh tomatoes, cucumber slices
- Dipping Sauce: Spiced vinegar (suka at sili)
- Garnish: Fresh cilantro or green onions
- Breakfast Drinks: Hot coffee, calamansi juice, or hot chocolate
Troubleshooting
- Too Dry: Add a bit more fat to the mixture
- Too Wet: Mix in additional cornstarch
- Casing Breaks: Reduce stuffing pressure, ensure even filling
- Not Browning: Ensure all water has evaporated before final browning
- Too Salty: Balance with additional brown sugar
Ingredient Alternatives
- Pork: Ground chicken or turkey (adjust fat content)
- Soy Sauce: Coconut aminos for gluten-free option
- Apple Cider Vinegar: White vinegar or cane vinegar
- Brown Sugar: Muscovado or palm sugar
- Paprika: Annatto powder (atsuete)
Storage & Reheating
- Raw: Store in refrigerator for up to 1 week
- Frozen: Can be frozen for up to 3 months
- Cooked: Refrigerate for up to 3 days
- Reheating: Steam for 2-3 minutes, then pan-fry until crispy
Variations
- Vigan-Style: Add more garlic and black pepper
- Lucban-Style: Include more vinegar for tangier taste
- Sweet-Style: Increase brown sugar
- Spicy Version: Add more red pepper flakes
- Low-Fat Option: Use leaner meat and reduce fat content
FAQs
Q: Can I cook longganisa without curing? A: While possible, curing develops better flavor and texture. Minimum recommended cure time is 24 hours. Q: Why add water when cooking? A: Water helps cook the sausage thoroughly before browning and prevents burning. Q: Can I make this ahead and freeze? A: Yes, freeze after curing for up to 3 months. Thaw overnight in refrigerator before cooking. Q: How do I know when it’s fully cooked? A: Internal temperature should reach 71°C (160°F), and the outside should be caramelized. Q: Can I reduce the sugar content? A: Yes, adjust sugar to taste, but it helps with preservation and traditional flavor.
Nutrition
The Story Behind Filipino Garlicky Longganisa
The story of Filipino longganisa is deeply woven into the tapestry of Philippine culinary history, tracing its roots back to the Spanish colonial period when Chinese traders and Spanish colonizers introduced various sausage-making techniques to our shores. While inspired by the Spanish longaniza, our Filipino ancestors transformed this foreign delicacy into something uniquely their own, creating distinct regional varieties that showcase local ingredients and taste preferences.
Here in Pampanga and Bataan, our version of longganisa holds a special place in Filipino breakfast culture. Known for its garlicky punch and perfect balance of sweet and savory flavors, our local longganisa stands out from other regional varieties like the sweet Vigan longganisa or the sour Lucban longganisa. The secret lies in the generous amount of native garlic that’s characteristic of Kapampangan cuisine, combined with the traditional curing process that allows the flavors to develop fully.
What makes homemade longganisa truly special is its role in Filipino family life. It’s not just a breakfast staple; it’s a tradition passed down through generations. Every family has their own secret recipe, with slight variations in sweetness, garlic content, or spice level. In my family, the recipe I’m sharing today has been perfected over years of Sunday morning breakfasts, where the aromatic combination of frying longganisa and garlic rice would wake everyone up with smiles on their faces.
Modern-day longganisa-making has adapted to contemporary needs while maintaining its traditional essence. While our ancestors may have made these sausages purely for preservation, today we continue the practice because nothing quite matches the satisfaction of biting into a homemade longganisa, knowing exactly what went into it. Whether enjoyed as part of the classic longsilog (longganisa, sinangag, at itlog) or paired with modern fusion dishes, longganisa remains a testament to Filipino culinary creativity and our love for good food.
This recipe brings together traditional techniques with practical modern adaptations, allowing you to create authentic Filipino longganisa in your own kitchen. By making it yourself, you’re not just preparing food; you’re participating in a cherished culinary tradition that has brought Filipino families together for generations.
