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)
- 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.
josephine hernandez says
Hi 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
Bakit 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
Para 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.
Hello! May I inquire as to where or from whom exactly you bought your hog casing on the internet?
Vanjo Merano says
Here is the link: Natural Sausage Casing Casings
Hi. Carageenan is known to be a toxic agent found in certain foods, that could cause cancer, isn’t it?
How i wish you could post a “preservative free” home made longanisa….
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’
jade bienvenu says
kuya 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!
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