Home Recipes Longanisa Recipe (Filipino Sausage) Longganisa (or longanisa, or longaniza) are Filipino chorizos. These cured sausages are famous in almost every Philippine region. The famous varieties of longganisa are : Vigan , Lucban, and Guagua which were named according to the town that they came from. By sourcing quality ingredients and utilizing the appropriate tools, you set yourself up for success in creating delicious homemade longganisa recipe. Now that we’ve covered the essentials, it’s time to dive into the step-by-step recipe and techniques to bring your longganisa to life. III. Step-by-Step Homemade Longganisa Recipe. A. Preparation To Cook. To prepare this sausage, place the longganisa in a pan with a 1/2 inch of water. Simmer on a medium heat. After the water cooks down, cook for another 5-7 minutes. The longganisa will begin to fry in it's own fat and and the sugars will start to caramelize. Once finished serve and enjoy. 3. Place all the ingredients (ground pork, chopped garlic, sugar, achuete powder, soy sauce, vinegar, salt, ground black pepper) into a large mixing bowl and mix everything until well-combined. 4. Scoop about 1 1/2 tablespoon of the mixture into a sheet of wax paper. Roll into a log and twist both ends to seal. Heat the saucepan and pour-in the vinegar and bring to a boil. Add the sugar and 1 1/2 tsp salt then stir until well diluted. Turn off the heat and allow the syrup to cool down until temperature is low enough to handle. Place the combined vegetables and spices in a sterilized airtight jar and pour-in the syrup. Form into sausage/longganisa shapes -- because there's not much fat, it will shrink and puff up when cooked (so make them long and narrow). Best to let the flavors develop more in the refrigerator for 2-3 days before cooking or freezing, but I can never wait that long and usually cook up a batch the next day:) 2 cups pasta (i used I Deal Pasta)3/4 cup evaporated milk125g Nestle cream6 cloves garlic chooped1 medium white onion chopped1 small bellpepper 5 pcs garlic Cut the paper or plastic in even lengths and use it as a guideline when forming the longganisa for uniform sizes. If you want to skip making the sausages individually, spread the pork mixture into about a ½-inch thick layer on a sheet of wax paper. Longaniza or longganisa are chorizos flavored with local spices. Each region in the Philippines produces its own longaniza, each with distinct characteristics. Some towns and cities produce popular varieties. Few people realize that longanizas are not only found in the Philippines. One can encounter them in Spain where they are originally from Prepare the ground pork and transfer them into a large bowl. Add the minced garlic, white sugar, soy sauce, banana ketchup, ground pepper, salt, cornstarch and water. Mix until well combined. Lay the cling wrap widely on a flat surface. Scoop around 35 – 40 grams of the meat mixture. Roll the cling wrap and mold the meat into a long round shape. Gsw4jx.