July 30, 2008


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Longa as in longaniza, the Filipino sausage that's garlicky and sweetish. Yesterday I made 2 styles of Philippine longanizas after reading so much about them in several food blogs, Vigan from the north and from Lucban, just south of Manila. Both are very very garlicky and are not sweet. I've never had them before so I can't really tell if the recipes I found online are authentic. The Vigan style have very little vinegar and the Lucban style are closer in texture and flavor to the Spanish chorizo. They are both so delicious. I added a little sugar into half of the Vigan style and formed them into small patties which is the perfect size for the small hamburger buns I baked almost 2 months ago. These longa-burgers are very yummy with tomato slices and shaved mini cucumbers. For breakfast tomorrow I'll fry an egg to top the patty, my version of sausage McMuffin with egg. Yum yum.

Vigan Style Longaniza
2 pounds chilled pork shoulder, ground using medium die
½ chilled pound pork fat, coarsely chopped by hand
¼ cup finely minced garlic
1 teaspoon finely minced onions
1 tablespoon sea salt
1 teaspoon freshly ground black pepper
1/3 cup soy sauce
2¼ tablespoon vinegar
sausage casings, soaked in warm water for 1 hour, then rinsed and flushed

  • In a bowl, mix all the ingredients except casings until well blended. Stuff the mixture into casings and tie every 2 inches long with a string. Prick all over with sausage pricker or sterilized needle. Hang to dry for about 4 hours.
  • To cook: Put ¼ cup water and 1 tablespoon oil in a skillet and turn the heat to medium-high. Add longanizas, cover, turn heat to low and cook until all of the water evaporates.
  • Uncover and pan fry sausages until nicely browned. Serve hot with fried rice and tomatoes.
Lucban Style Longaniza
2 pounds chilled pork belly, medium ground
½ pound chilled pork fat, cut into small cubes
1 tablespoon sea salt
2½ tablespoons paprika
1½ tablespoons garlic powder
1 teaspoon dried oregano
1 teaspoon sugar
4 tablespoons dark cane sugar vinegar or cider vinegar
sausage casings, soaked in warm water for 1 hour, then rinsed and flushed
  • In a bowl mix salt and pork belly. Roast the paprika, garlic powder, and oregano in a hot pan until smoky. Add to the mixture together with the sugar and vinegar. Mix to combine. Add pork fat and mix thoroughly. Let the mixture sit for about 30 minutes.
  • Stuff the casings with the meat mixture and form into 5-inch links. Place in refrigerator, covered for at least 8 hours. To cook, shallow fry in hot oil.

Lucban and Vigan longaniza


eatingclubvancouver_js said...

Thanks for making two different kinds of longga. I've always just had it one way in our house -- and it was my Yaya's recipe and I don't know where she got it from or if it is her own -- and now I'm curious about the other longgas.

Must try this other ones soon.

Jean Chia aka Ms.Yummy~licious said...

wow, those looks yummy~licious. Thanks for sharing the recipe! :)

Jean Chia

Chibog in Chief said...

i miss those days weekends that we eat longanisa for breakfast at home!! its always a dilemna for me to choose between lucban and vigan..they are both good!!this burger definitely something to try!

raissa said...

I miss making longganisa. My mom has a recipe and we make it "hubad" without the casings. It has this sweet crust when fried. I saw a feature on a mag of a longganisa bolognese and I am so itching to try it. wait I have to find a recipe first. Thanks for the recipe. I like the Vigan one

Anonymous said...

great idea with the longa patty! where did you buy your pork fat from?

caninecologne said...

wow! those longanizas look great! i remember my parents used to make theirs by hand when i was young.

Oggi said...

JS, there are lots of different versions of the longaniza depending on the region and many are not written down. It's a good thing we now have the internet for recipes.:)

Jean, you're welcome!:)

Dhanggit, longsilog for breakfast (or dinner), yummy!:)

Raissa, what's your mom's recipe? My mom never made, she bought from our neighbor who made the best longaniza in Sta. Rosa, Laguna.:)

Marvin, I buy the fattiest pork belly and reserve the portions with the thickest fat for sausages. Last weekend a vendor in the farmer's market promised to bring me some fat back whenever I want them.

Caninecologne, before I bought the sausage machine I used to shape longaniza by hand without stuffing them in casings. They taste just as yummy.

Lore said...

Longanizas are new to me but both versions look yummy and since there's so much garlic involved there's no way I wouldn't like these. Craving, craving...*drool* :)

raissa said...

I dont have a copy of it but I will ask her. I dont remember us putting garlic though but maybe I just forgot. we also make our own tocino =). Growing up, we seldom bought tocino and logganisa, we usually just make them.

test it comm said...

Those sausages look good and sound tasty!

What's Cookin Chicago said...

These look wonderful... and your post brought back memories of my last trip to 'Pinas where I got to visit Vigan and watch my Tita make longanisa from scratch. :)

ChichaJo said...

My mistake to come over here hungry! Now my tummy growling is unbearable! I have huge respect for anyone who makes their own longanisa :) It looks beyond yummy!

Oggi said...

Lore, I love garlicky sausages!:)

Raissa, tocino we always had them homemade growing up. We like them sweet and sour.
I saw a garlic-less recipe from a Visayan family which I also want to make.:)

Kevin, thanks. Oh they are delicious, I can eat them everyday!:)

Joelen, when I go home I'll make sure to try the real thing.:)

Joey, heheh, I can hear your tummy.:)

i♥pinkc00kies said...

i like the lucban longganisa, also skinless longganisa.

Unknown said...

Hi Oggi. A friend posted a link to this post when I asked about a tried-and-tested recipe for Vigan longanisa. I've tried my hand at making sausages lately using our Kitchen Aid stand mixer with the food grinder and sausage-stuffing attachments. What equipment are you using? I feel that the Kitchen Aid grinds the meat finer than I would like. Also, being the greenhorn that I am, I feed the meat mixture a second time into the machine to stuff the sausages. It takes too long and the mixture gets pretty warm passing through the machine a second time.

Oggi said...

My meat grinder/sausage maker is The Butcher Shop by KRUPS. It is a cheap machine but does the job well. It comes with one coarse die and one fine die...your KA attachment set should also have 2.
Before grinding the meat I cut them into 1-inch wide x 2 inch-long pieces and leave them in the freezer for 2 hours or until icy but still grindable. After grinding I mix in the seasonings and if the mixture is still ice cold I continue on to stuff them. Otherwise I leave the mixture overnight in the refrigerator. If you have room in the fridge chill all the attachments in there so everything is cold before you start stuffing. Hope that helps.:)

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