Pork Sausage ( Filipino Longganisa)

Part of our culture is to eat rice three times a day. Yes, rice everyday from breakfast till dinner especially if you grew up in the province. Again, yes I grew up in the province so I am used to eat rice. But becoming mature I became body conscious so I would skip from eating rice until it became second rate to me. Nowadays, I can last for a week without eating rice but still I crave for it so when I cant help it any longer... Oh  my beloved rice... here I come! . 

Later on Filipinos acquired a great love for fried rice because of Chinese settlers in the Philippines. Aside from Chinese influence in our cuisine, we are also greatly affected by Spanish and American Cuisine. These are the three major influence in our culture pertaining to food. Nowadays we have variety of influence such as Japanese, Korean and Taiwanese cuisine. You see Filipinos are passionate about food and eating. Come to the Philippines and you will experience everything from Shawarma to Indian Curry. Do you know there's  a Singapore inspired cafe in the Philippines and its major product is  Kaya toast and Singapore coffee?

Anyway my recipe for today is our very own sausage but this one is homemade. For those who are outside the Philippines and craving for Pinoy sausage like me, then perhaps you can give this recipe a try.


1/2 kg minced pork meat ( kasim )

1/4 kg minced pork fat

1 tsp salt

1/4  tsp all spice salt

1 tsp paprika

1/4 tsp cayenne powder

2 tbsp cornstarch

4 tbsp brown sugar

2 tbsp sprite or 7up

2 tbsp pineapple juice

1 tbsp apple cider

1 tbsp rice wine

1 tsp ground black pepper

6 tsp grated garlic

1/2 tsp salt

In a bowl put ground pork and mince pork fat.

Add the ff: salt, all spice salt,paprika,cayenne powder and cornstarch.

Mix them well and marinate for one hour.Set aside in the fridge.

After one hour, in a bowl, mix the ff: brown sugar, sprite or 7up,pineapple juice,apple cider,rice wine,ground black pepper,grated garlic and salt.

Get the marinated pork and add the mixture you have made. Mix them well and shape into sausage or mini log using your palm. For best result the measurement would be a little less than 1/4 cup.

Set aside in the fridge for overnight or for best result keep it there for about 3 days.

Make sure the container is properly sealed.

You can just fry them anytime you like.

Note: It is better to mince both pork meat and pork fat for better result. Using ground pork will not give you a satisfying result because it is tough and it wont appear and taste like our native Longganisa back home.

Just look at that...its a typical Filipino breakfast! a cupful of garlic fried rice with sunny side up eggs on top and on the side is our native sausage. There are many types of it but for those who are outside the Philippines like me, then we can only do our best to create and invent to satisfy our cravings. We eat this together with hot coffee or Milo drink and we call it Longsilog which stands for Longganisa Sinangag at Itlog.. ( Sausage with Garlic Fried Rice and Egg) 

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