Longanisa Recipe (Filipino Sausage)
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.
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Longanisa are Filipino chorizos. These cured sausages are famous in almost every Philippine region. The famous varieties of longanisa 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 Longanisa 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.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Longanisa Recipe (Filipino Sausage)
Ingredients
- 2 1/4 lbs ground pork
- 1 tablespoon coarse salt
- 1/2 teaspoon Prague powder #1
- 1 teaspoon sodium phosphate
- 1/4 cup cold water
- 1/4 cup TVP Textured Vegetable Protein
- 1 tablespoon Isolate
- 1/2 teaspoon Carrageenan
- 2 tablespoon sugar
- 6 tablespoon garlic minced
- 2 tablespoon paprika for color
- 3 tablespoon Anise Liquor
- 1 tablespoon ground black pepper
- 2 tablespoon pineapple juice
- 1/2 teaspoon meat enhancer optional
Instructions
- In a large container mix the salt, Prague powder, phosphate, Anise liquor, and water
- Add the Textured Vegetable Protein, Isolate, and Carrageenan
- Add the ground pork followed by the sugar, garlic, paprika, ground black pepper, pineapple juice, and meat enhancer then mix thoroughly.
- 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)
- Shape and wrap the longanisa individually. You can use sausage casings or you can simply shape the mixture over a wax or parchment paper. At this point, the finished product is ready to be cooked.
Ann says
Kuya what’s the website you use to buy the ingredients?
wilmer says
kuya ano po pede pampalit sa carrageenan
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
Larry says
where can I buy Phosphate, pls. reply. thanks
Jamiena says
Kuya, ano po yung ginamit pang wrap ng longanisa (not sure if I missed it from the recipe?
marvin 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!
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. 🙂
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?
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!
scott says
just wnna ask if theres no prague powder ,, is there anything for replacements? and is curing salt and prague powder same?
Handsome says
ANO ang isolate?
Panlasang Pinoy says
Isolate or soy protein isolate is an emulsifier. This is a thickening ingredient added to change the physical composition of the meat.
Panlasang Pinoy says
Not a problem steph 🙂
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!
Panlasang Pinoy says
was able to get that from amazon.com before
Panlasang Pinoy says
Thank you nora, glad that you liked it.
Jovita says
I think it’s wrapped in pig intestine (bituka ng baboy), which is usually the case.
Thanks for the recipe 🙂
Panlasang Pinoy 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).
Henrik Mortensen says
Sorry dont know tagalog but what is it wrapped in ?….love filipino food 😉
Panlasang Pinoy says
Yes, it refers to soy protein isolate. This is also used in making breakfast cereals, salad dressings, pasta and the like.
MILTON says
Is isolate = to isolated soy protein?