How to make Longganisa
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.
Ingredients:
2 lbs ground pork
1 tbsp coarse salt
½ tsp Prague powder
1 tsp phosphate
¼ cup cold water
¼ cup TVP (Textured Vegetable Protein)
1 tbsp Isolate
½ tsp Carrageenan
2 tbsp sugar
6 tbsp garlic, minced
2 tbsp paprika (for color)
1 tbsp ground black pepper
2 tbsp pineapple juice
½ tsp meat enhancer
Uncommon ingredients explained:
Textured Vegetable Protein- Textured Vegetable Protein (TVP) is used as a substitute for meat. It is made from soy flour (defatted). Some of its characteristics are: quick to cook, low in fat, and high in protein. TVP can also act as an extender; it can expand meats such as ground beef, ground pork, and ground chicken by 25 to 30 percent. A very versatile substance, it takes the texture of whatever ground meat that it is mixed with.
Carrageenan- Carrageenans are sulphated polysaccharides that are extracted from red seaweeds. Because of its highly flexible molecules, it has the ability to form a variety of different gels at room temperature. They are widely used in the food and other industries as thickening and stabilizing agents.
Coarse salt, Prague powder, and Phosphate – Refer to my How to Make Pork Tocino article
Procedures:
1. In a large container mix the salt, prague powder, phosphate, 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.
3. 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)
4. Shape and Wrap the longganisa individually
This is a nice recipe worth trying . If you regularly shop for longganiza every week , trying this recipe can help you save money. Who knows, you can even put-up a small meat processing business. This could be a start of something big in the future 
Check out these Related Articles/Recipes:
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ashley
charo pagtakhan
letty
mandy
aures
Kuya saan naman ba nabibili yung ibang ingredients? Kung pangbahay lang bakit lalagyan pa ng ibat ibang chemicals. Di ba mas masarap kung natural… At saka ok lang ba kung mas mataba at malaki ang longanisa…di ba nakaka-apekto ang lasa nito sa size?
Ang sarap talaga ng lutong pinoy salamat nga pala po at ibinahagi nyo sa amin ang inyong recipes thanks,,,,
Kuya,
Hello Po, maraming salamat sa walang sawang recipe lagi kong napapanood ang mga luto mo at nababasa ang mga recipe mo. Ang galing galing nga ng mga gawa mo at luto mo…ok kuya more power to you…
Merlie (from: Germany)
Thanks po sa mga recipe. Kung pwede naman po yong din yon mga recipe ng bread sa atin like hot pandesal,ensamada & etc po.Thank you very much po & God Bless You po.
Mhija ( from Austria )
Hi sa wakas at nakahanap ako ng solussyon kung paano magkaroon ng maraming menu,,kasi ang aking asawa ay sawa na sa iilang putahi na alam kung lang lutuin,,,nakakatawa buti na lng ay may site na ganito,,salamat po talaga PANLASANGPINOY.Hope ya’ll gonna have a great career in cooking.GOD BLESS PO SA INYO
Is isolate = to isolated soy protein?
Yes, it refers to soy protein isolate. This is also used in making breakfast cereals, salad dressings, pasta and the like.
Sorry dont know tagalog but what is it wrapped in ?….love filipino food
elo thanks sa mga recipe simula nung nahanap ko itong site na ito binabalik balikan ,walapo akong masabi kundi ang galing mo kapatid,ask ko lang po kung nasan po yung video ng paggawa ng longganisa,yun ping the way ng pagbalot at yung gagawin na pambalot thanks po
hi kuya,
salamat sa mga post mo, marami akong natotonan sa pagluto,masarap ung macaron sinobukan kuna.
from: kuwait
hi kuya
sana hindi ka magsawa mag post marami kng natutulongan, isa na ako halos lahat ng post mo pinapanood ko.god bles ur familly
frm kuwait
Hi kuya saan ano pong website ang pede naming orderan ng mga phospate, TVP, carrageenan, prague powder? tnx for sharing your skills sa pagluluto and god bless us, more power.
From
Pine Prairie
Hey kuya what is the exact name ng phosphate na ingredients mo, kc talaga lang na gusto kong maggawa nyan kaya pasensya na sa kakulitan ko ha. please if you don’t mind. thanks and god bless.
hi! ask ko lang sa pinas lang ba mabibili ang mga ingredients ng tocino at longganisa. Interesado akong gumawa at mag simula ng business d2 sa lugar namin. Thank you and GOD Bless you
marissa
chiliwack BC Canada
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!
sinubukan ko pong gawin ang recipe niyo kasi parang ang sarap kaso problema ko pambalut ko eh.eh layo ko naman sa pinas
steph, ok lang kahit walang pambalot. You can make skinless longganisa through this recipe. All you need is some wax paper to hold the meat.
maraming salamat po sa advice
Not a problem steph
kuya anong website pwedeng orderin yung mga ibang ingredients
ANO ang isolate?
Isolate or soy protein isolate is an emulsifier. This is a thickening ingredient added to change the physical composition of the meat.
crush na kita, promise!
just wnna ask if theres no prague powder ,, is there anything for replacements? and is curing salt and prague powder same?
sana mafeature nyo kung paano ang smoked longanisa
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!
Maria, mas gusto mo ba mas malaki na longanisa? Sa tingin ko walang pagbabago sa lasa kapag malaki o maliit dahil isang paraan lang naman ang paggawa nito at depende na sa paghulma mo kung malaki o maliit.
Maria, I usually order the ingredients online. Yup, kung pang sariling consumption lang, you may ignore the phosphate , carrageenan, and prague powder.
I’m not sure kung saan sa Pinas nakakabili ng mga ingredients. Baka po merong may alam kung saan, kindly inform us please. Thank you.
Longa pa in ba pinaguusapan nyo? Gusto ko yung sa mcdo, masarap yung skinless.
Salamat Kuya sa response. Pwede bang mag-request sana magpost ka naman ng panghimagas kasi lahat na yata ng recipes mo dito nasubukan ko na. Nauumay na ako sa ulam..gusto ko naman yung may matamis na dessert. Sa totoo lang etong blogspot mo ang pinaka madali na tutoral kitchen lesson online. Feeling ko tuloy chef na chef na ako. More Power Kuya!
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).
I think it’s wrapped in pig intestine (bituka ng baboy), which is usually the case.
Thanks for the recipe
Thank you nora, glad that you liked it.
was able to get that from amazon.com before