Longganisa (Filipino Sausage) Recipe

Step 1: Prepare the Dry Seasoning Mix

Pour 4.5 kg of sugar into a large mixing bowl. Add 1 1/2 cups of iodized salt (or rock salt). Add 1 1/2 cups of curing salt. Add 1 cup of binder (e.g., powdered Fita Crackers). Add 3 tablespoons of black pepper. Add 2 cups of garlic powder. Add 1 sachet (11g) of Ajinomoto. Mix all the dry ingredients thoroughly by hand until well combined.

Step 2: Prepare and Mince Pork Fat

Cut 13.5 kg of pork fat into smaller pieces suitable for the meat grinder. Pass the pork fat through a meat grinder to mince it. Collect the minced fat in a large bowl.

Step 3: Prepare and Mince Pork Meat

Cut 15 kg of pork meat into smaller pieces suitable for the meat grinder. Pass the pork meat through a meat grinder to mince it. Collect the minced meat in a separate large bowl.

Step 4: Combine Meat, Fat, and Seasoning

Transfer portions of the minced pork meat into a large basin. Add portions of the prepared dry seasoning mix over the meat. Add portions of the minced pork fat. Continue layering meat, seasoning, and fat. Add Knorr seasoning to taste. Add more sugar, garlic powder, iodized salt, curing salt, black pepper, and Ajinomoto as needed, distributing them evenly. Mix all the meat, fat, and seasonings thoroughly by hand until everything is well incorporated and the mixture is uniform.

Step 5: Stuff the Longganisa

Attach the sausage stuffer attachment to the meat grinder. Carefully feed the seasoned meat mixture into the grinder, allowing it to fill the sausage casings. Ensure the casings are filled evenly without too many air pockets or being overly tight.

Step 6: Tie the Sausages

Once the casing is filled, gently coil the long sausage. Use a string to tie the long sausage into individual pieces, creating the characteristic longganisa links. Ensure each link is securely tied.

Step 7: Hang and Smoke the Longganisa

Hang the tied longganisa links on metal rods inside a smoker. Close the smoker and smoke the longganisa for 30 minutes. After smoking, the longganisa will have a reddish-brown color and a smoky aroma.

• Ensure all dry ingredients are thoroughly mixed before adding to the meat to ensure even flavor distribution.

• When mincing, keep meat and fat cold to prevent smearing and ensure a good texture.

• When stuffing, avoid overfilling the casings to prevent bursting during tying or cooking.

• Tie the sausages tightly but not excessively to allow for expansion during cooking.

• Smoking for 30 minutes gives the longganisa a nice color and smoky flavor.

• Adjust the amount of sugar and spices to suit personal taste preferences (e.g., more garlic for a garlicky longganisa, more chili for a spicy version).

• Different types of casings can be used, such as natural hog casings or collagen casings.

• The longganisa can be pan-fried, grilled, or baked instead of smoked.