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.
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.
MILTON says
July 5, 2009 at 3:37 pmIs isolate = to isolated soy protein?
Panlasang Pinoy says
July 5, 2009 at 8:27 pmYes, it refers to soy protein isolate. This is also used in making breakfast cereals, salad dressings, pasta and the like.
Henrik Mortensen says
July 30, 2009 at 1:54 amSorry dont know tagalog but what is it wrapped in ?….love filipino food 😉
Panlasang Pinoy says
July 30, 2009 at 7:12 pmHenrik, 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).
Jovita says
August 4, 2009 at 3:10 pmI think it’s wrapped in pig intestine (bituka ng baboy), which is usually the case.
Thanks for the recipe 🙂
Panlasang Pinoy says
August 22, 2009 at 6:37 pmThank you nora, glad that you liked it.
Panlasang Pinoy says
September 5, 2009 at 1:16 pmwas able to get that from amazon.com before
Ree says
October 11, 2009 at 9:53 pmhi! 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
October 26, 2009 at 9:15 pmNot a problem steph 🙂
Handsome says
November 8, 2009 at 4:33 pmANO ang isolate?
Panlasang Pinoy says
November 9, 2009 at 8:26 pmIsolate or soy protein isolate is an emulsifier. This is a thickening ingredient added to change the physical composition of the meat.
scott says
March 16, 2010 at 9:50 pmjust wnna ask if theres no prague powder ,, is there anything for replacements? and is curing salt and prague powder same?
eunice says
July 15, 2010 at 4:05 pmhi 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!
Sonia says
September 10, 2010 at 3:22 pmCan 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?
Ann says
October 27, 2010 at 10:45 pmHi 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. 🙂
marvin says
November 12, 2010 at 4:11 amkuya 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
January 25, 2012 at 2:23 pmwhat’s the substitute for phosphate, tvp, isolate, carrageenan and meat enhancer? Thank you!
Jamiena says
November 16, 2010 at 11:39 amKuya, ano po yung ginamit pang wrap ng longanisa (not sure if I missed it from the recipe?
Larry says
December 22, 2010 at 11:08 amwhere can I buy Phosphate, pls. reply. thanks
vikki vargas says
February 2, 2011 at 2:24 pmi 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
wilmer says
February 21, 2011 at 8:31 amkuya ano po pede pampalit sa carrageenan
Ann says
March 3, 2011 at 10:45 amKuya what’s the website you use to buy the ingredients?
MARLYN says
July 23, 2011 at 4:26 pmthanks 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.
LYN
jade bienvenu says
August 11, 2011 at 7:05 pmkuya 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!
Winky says
April 10, 2012 at 4:02 pmHi 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’
Thanks.
ruth says
April 25, 2014 at 7:51 pmHow i wish you could post a “preservative free” home made longanisa….
wen says
March 21, 2015 at 7:55 amHi. Carageenan is known to be a toxic agent found in certain foods, that could cause cancer, isn’t it?
Chris says
October 2, 2015 at 8:21 amHello! May I inquire as to where or from whom exactly you bought your hog casing on the internet?
Vanjo Merano says
October 4, 2015 at 12:28 pmHere is the link: Natural Sausage Casing Casings
Yvette says
August 20, 2016 at 1:57 amBakit po kapag niluluto ko ung longanisa nahihiwalai ang hog casing niya.
Ano po ba ang dapt gawin namin. para ti humiwalai ung balot niya
Vanjo Merano says
August 20, 2016 at 10:43 amPara hindi humiwalay ang hog casing or ang balot ng longganisa, mas maganda siguro kung hindi muna ito putulin into individual pieces bago iluto. Halimbawa, apat na piraso ang iyong balak lutuin, pabayaan mo muna itong nakadugtong sa isat-isa habang niluluto.
Makakatulong din kung papakuluan muna natin ang longganisa bago ito i-prito. Ang ginagawa ko ay pinagsasama ko ang tubig, mantika, at longanisa sa isang lutuan. Papakuluan ko ito hanggang sa mawala ang tubig. Maiiwan sa lutuan ang mantika. Dito ko i-priprito ang longganisa. Habang ginagawa ko ito, ginugupit ko na rin ang hog casing upang maihiwalay ang bawat piraso.
josephine hernandez says
January 30, 2018 at 9:02 amHi Vanjo, I’m josephine from Montreal, Quebec I always love longganisa lalo na galing Pilipinas.
Saan ko mabibili yun mga ingredients sa longganisa. Salamat and more power to you.j