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Longganisa
Mix the pork with the sugar, garlic, soy sauce, vinegar, salt, pepper and paprika, and knead for 2 minutes until sticky. Fry a teaspoon to taste for salt and sweetness, then cover and refrigerate overnight.
Tip: The overnight rest lets the sugar dissolve and the salt firm up the meat. Same-day longganisa tastes like sweet meatballs. There is no curing salt here, so this is still fresh pork as far as keeping goes.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Longganisa take?
12 hr 45 min all in — 30 min prep, 15 min cook, 12 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 12 sausages. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Soy. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Dairy-free, Nut-free.
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What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Mixing bowl, Frying pan, Tongs.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
How much brown sugar?
60 g of Brown sugar.
How much soy sauce?
1 tbsp of Soy sauce.
How much vinegar?
1 tbsp (cane or white vinegar) of Vinegar.
What can I use instead?
Paprika → Annatto powder (achuete). The traditional colouring. Use half a teaspoon.
What should I watch for?
Sugar burns quickly at this stage. Turn the heat down if they darken too fast.
Any tips from this recipe?
Keep them as you would fresh mince: cook within two days of mixing, or freeze them in their paper. Cook from frozen, adding 3 minutes to the covered stage. Lean mince makes dry, crumbly longganisa. The fat is what lets them fry in their own juices. A spoon of pineapple juice in the mix gives the slightly fruity taste many Pampanga families like.
Can I prepare this ahead?
The overnight rest lets the sugar dissolve and the salt firm up the meat. Same-day longganisa tastes like sweet meatballs. There is no curing salt here, so this is still fresh pork as far as keeping goes.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.