Longganisa Recipe

Longganisa (or longanisa, or longaniza) are Filipino chorizos. These cured sausages are famous in almost every Philippine region. The famous varieties of longganisa are : Vigan , Lucban, and Guagua which were named according to the town that they came from. Pork is the most common meat used in making this sausage; Chicken, beef, and even tuna are sometimes used as alternatives.

This Longganisa Recipe that we have here involves curing the meat using Prague powder and sodium phosphate. Prague Powder or pink curing salt is responsible in preserving the meat and inhibits the growth of certain bacteria. Sodium phosphate, on the other hand, acts as an emulsifier. It makes to immiscible ingredients (like fat and liquid) mix together in complete harmony. Aside from these ingredients, extenders such as carageenan and TVP are required only if you will be using this for commercial purposes. If this will be for personal consumption, then extenders are not necessary.

It is very important that you follow the measurement of the ingredients as stated in the recipe below. Using more than the required ingredients (especially the curing ingredients) is not good.

If you are living in outside of the Philippines, you can purchase the ingredients online. I get mine from americanspice(.com) and spiceage(.com). I was also able to get the hog casing online. As far as stuffing the meat into the casing, you can do it manually or with a little help from your stand mixer. I am using a KitchenAid stand mixer and I bought the sausage grinder and stuffer attachment which proved to be very helpful.

Try this Longganisa Recipe and let me know what you think.


Longganisa Recipe


  • 2 1/4 lbs ground pork
  • 1 tbsp coarse salt
  • 1/2 tsp Prague powder #1
  • 1 tsp sodium phosphate
  • 1/4 cup cold water
  • 1/4 cup TVP (Textured Vegetable Protein)
  • 1 tbsp Isolate
  • 1/2 tsp Carrageenan
  • 2 tbsp sugar
  • 6 tbsp garlic, minced
  • 2 tbsp paprika (for color)
  • 3 tbsp Anise Liquor
  • 1 tbsp ground black pepper
  • 2 tbsp pineapple juice
  • 1/2 tsp meat enhancer (optional)

Cooking Procedure

  1. In a large container mix the salt, prague powder, phosphate, Anise liquor, and water
  2. Add the Textured Vegetable Protein, Isolate, and Carrageenan
  3. Add the ground pork followed by the sugar, garlic, paprika, ground black pepper, pineapple juice, and meat enhancer then mix thoroughly.
  4. Place inside the refrigerator for 12 hours. (Note: Take note of the time. The mixture will smell sour if left for more than 12 hours)
  5. Shape and Wrap the longanisa individually

Number of servings (yield): 6


  1. wen says

    Hi. Carageenan is known to be a toxic agent found in certain foods, that could cause cancer, isn’t it?

  2. ruth says

    How i wish you could post a “preservative free” home made longanisa….

  3. Winky says

    Hi PP,

    I tried your longanisa recipe with some missing ingredients, LOL. And it still tasted good. I found the TVP, phosphate and prague powder online, but have yet to get me some isolate and carageenan. I’ve made Sweet Chorizo with casings using Burnt Lumpia’s recipe, modified to a Cebuano’s taste, of course. Once I’ve got all the ingredients, I will definitely try this one again. Let’s have a Pinoy cook-off when we’re in Chicago. Got a lot of ravenous friends there that will not say no to Pinoy cookin’


  4. jade bienvenu says

    kuya good day. i and my hubby loves longganisa. i wanna ask if yung Textured Vegetable Protein is same with what we call vegetable meat?

    pls reply po.. thanks u and by the way… i tried to cook some of ur recipes and its soooo yummy.. thank u so much!

  5. says

    thanks kuya for this panlasang pinoy website
    it helps me a lot on career as a teacher.
    it serves as my explore and sometimes as my firming up
    on the contend standard on my teaching guide.
    Not only this also on the part of my students specially
    to those who belong to the low level of understanding
    by this video presentation they learn.

    thank you so much.


  6. vikki vargas says

    i buy the uncommon ingredients at Spices & Foodmix House
    Nutrition Foundation of the Philippines Bldg.
    107 E. Rodriguez Sr. Ave., Quezon City
    Tel: (02) 411-1349, 742-0826/7866

  7. says

    kuya san ko po pede bilhin po yug ingredients na

    tbsp coarse salt
    tsp phosphate
    TVP (Textured Vegetable Protein)
    tbsp Isolate
    tsp Carrageenan
    meat enhancer

    • lourdes mendes says

      what’s the substitute for phosphate, tvp, isolate, carrageenan and meat enhancer? Thank you!

  8. Ann says

    Hi kuya,

    Kindly let us know which prague powder to use… is it #1 or #2? I’m so excited to try this recipe.

    All I know is, they’re different and cannot be interchanged.

    By the way, for the others who are trying to find a place to buy this, kindly search your local grocery and ask for the following: (Prague Powder)
    Curing Salt, Instacure, Modern Cure, Pink Curing Salt or Tinted Curing Mixture. These are the other names for the prague powder. :)

  9. Sonia says

    Can you feature how to prepare a casing for langonisa. Is it ok to use the intestine of lamb this is available in middle east. How to clean it. How about beef intestine?

  10. eunice says

    hi panlasang pinoy! thanks sa mga recipes mo. Really a great help to us, im not a good cook but following ur videos gave me confidence to cook and tried so many menus. I want to ask where i can buy the ingredients of longganisa and tocino? dont want to use the ready mix, i like ur recipe and i want to try it. please share! More power!

  11. scott says

    just wnna ask if theres no prague powder ,, is there anything for replacements? and is curing salt and prague powder same?

  12. Ree says

    hi! thanks very much for posting this site. i like to cook and i can now compile these recipes and put them in the binder. i think it will be nice if i can have them in colored pix but…still thanks again. More Power!

  13. Jovita says

    I think it’s wrapped in pig intestine (bituka ng baboy), which is usually the case.
    Thanks for the recipe :)

  14. says

    Henrik, its finely chopped pork with seasonings and preservatives. Longganisa is a Filipino sausage similar to Bratwurst.

    It is wrapped in pig’s intestine (thanks Jovita…missed that one).

  15. Henrik Mortensen says

    Sorry dont know tagalog but what is it wrapped in ?….love filipino food 😉

  16. Jade says

    Where do you usually buy your ingredients online? if you dont mind me asking…

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