Filipino pork sausage made from ground pork seasoned with garlic, vinegar, and varying balances of sweet and savory, with countless regional styles. Pan-fried until burnished and slightly crisp, it is a breakfast staple eaten with garlic rice and egg as 'longsilog.'
A derivative of the Spanish longaniza, nativized across the Philippines into regional types such as the garlicky de recado and the sweet hamonado, with famous versions from Vigan, Lucban, and Pampanga.
Juicy and garlicky with a sweet-savory glaze and a hint of vinegar tang. The caramelized exterior gives a slight chew while the inside stays tender and fragrant with spice.
Vinegar both seasons and lightly preserves the pork while tenderizing it, and the rest in the fridge lets garlic and spices permeate. Cooking in water before oil renders fat gently before the sugars caramelize into a glaze.
Variations
Vigan (garlicky, sour), Lucban (oregano-forward), sweet hamonado, skinless version
On the Palate
Where Longganisa sits in the Filipino flavor cloud
Ingredients
Serves 6How it's made
8 steps · 30 min
- 16 min
In a bowl combine ground pork with garlic, vinegar, sugar, salt, and pepper.
- 25 min
Mix thoroughly until the meat becomes sticky and well bound.
Watch outMix until the pork turns tacky and clings to itself — that stickiness is what binds the logs so they don't crumble in the pan.
- 3360 min
Cover and refrigerate to marinate for several hours so the flavors develop.
- 410 min
Form the mixture into small logs, or stuff into casings and twist into links.
- 58 min
Place the sausages in a pan with a splash of water and cook until the water evaporates.
Watch outCook in the splash of water first until it all steams off — this gently cooks the pork through before the outside ever browns.
- 66 min
Add a little oil and fry, turning until browned and glazed on all sides.
- 72 min
Let any caramelized sugar crisp slightly without burning.
Watch outOnce the water's gone and the sugar starts to caramelize, keep it moving — it goes from glazed to burnt-bitter in seconds.
- 81 min
Serve with garlic fried rice and a fried egg as longsilog.
