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Longanisa Recipe (Filipino Sausage)

This is a recipe for longanisa. It is a type of Filipino sweet sausage.
Prep Time18 mins
Cook Time20 mins
Total Time38 mins
Course: Main Course
Servings: 4
Calories: 711kcal
Author: Vanjo Merano


  • 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


  • 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.


Calories: 711kcal | Carbohydrates: 8g | Protein: 43g | Fat: 54g | Saturated Fat: 20g | Cholesterol: 183mg | Sodium: 2452mg | Potassium: 773mg | Sugar: 6g | Vitamin A: 20IU | Vitamin C: 2.6mg | Calcium: 42mg | Iron: 2.4mg