Philippine Longanisa Recipe

Ground pork: The main protein in the recipe, providing a rich and juicy base for the sausages.

Garlic: Adds a pungent and aromatic flavor, essential for the savory profile of the dish.

Brown sugar: Contributes sweetness, balancing the savory and tangy elements of the sausage.

Soy sauce: Provides a salty and umami depth, enhancing the overall flavor.

Vinegar: Adds a tangy note, helping to balance the sweetness and richness of the pork.

Salt: Enhances the flavors of all the ingredients, ensuring the sausages are well-seasoned.

Black pepper: Adds a mild heat and depth to the flavor profile.

Paprika: Contributes a subtle smokiness and color to the sausages.

Annatto powder: Used for its vibrant color and mild earthy flavor, giving the sausages their distinctive hue.

Vegetable oil: Used for frying, ensuring the sausages are cooked evenly and have a nice, crispy exterior.

When preparing longanisa, ensure that the ground pork has a good balance of fat and meat, ideally around 80% lean to 20% fat. This ratio helps achieve a juicy and flavorful sausage. When mixing the ingredients, use your hands to gently combine them, ensuring that the garlic, brown sugar, soy sauce, vinegar, and spices are evenly distributed throughout the meat. For a more cohesive texture, you can refrigerate the mixture for at least an hour before forming the sausages. This allows the flavors to meld and makes the mixture easier to handle. When frying, avoid overcrowding the pan to ensure even cooking and browning. If you prefer a smokier flavor, consider grilling the sausages instead of frying.

• ground pork - Substitute with ground chicken: Ground chicken is a leaner option and absorbs flavors well, making it a suitable alternative for those seeking a lighter version of longanisa.

• garlic - Substitute with garlic powder: If fresh garlic is unavailable, garlic powder can provide a similar aromatic flavor, though it may be slightly less pungent.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a similar sweetness level and a slight caramel flavor, which complements the traditional taste of longanisa.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor, making it a good substitute for those with gluten sensitivities.

• vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a mild acidity and a slight sweetness that can mimic the tanginess of regular vinegar in the recipe.

• salt - Substitute with sea salt: Sea salt can be used in equal measure and provides a similar salty flavor with a slightly different mineral profile.

• black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor profile but with a slightly different aroma, which can add a unique twist to the dish.

• paprika - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat than paprika, so use it sparingly to maintain the desired spice level.

• annatto powder - Substitute with turmeric: Turmeric provides a similar vibrant color and a mild earthy flavor, though it will slightly alter the taste profile of the longanisa.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it a suitable alternative for frying the longanisa.

• Begin by allowing the freshly cooked Philippine longanisa to cool down to room temperature. This prevents condensation, which can lead to sogginess or spoilage.

• Once cooled, arrange the sausages in a single layer on a baking sheet lined with parchment paper. This step ensures they don't stick together when freezing.

• Place the baking sheet in the freezer for about 1-2 hours, or until the longanisa is firm to the touch. This is known as flash freezing and helps maintain the shape and texture.

• After the sausages are frozen, transfer them to a resealable freezer bag or an airtight container. Be sure to remove as much air as possible to prevent freezer burn.

• Label the bag or container with the date of freezing. This helps you keep track of freshness, as longanisa can be stored in the freezer for up to 2-3 months.

• For storing in the refrigerator, place the cooled longanisa in an airtight container. They can be kept in the fridge for up to a week.

• When ready to enjoy, thaw the frozen longanisa in the refrigerator overnight. This slow thawing process helps retain moisture and flavor.

• Reheat the sausages by frying them in a pan over medium heat until heated through, ensuring they regain their delightful crispy exterior.

• Pair your reheated Philippine longanisa with a steaming bowl of rice or your favorite side dish for a satisfying meal.

• Stovetop Method:

  1. Place a non-stick pan over medium heat and add a splash of vegetable oil.
  2. Once the oil is hot, add the leftover longanisa sausages.
  3. Cover the pan with a lid to trap the heat and moisture, ensuring the sausages remain juicy.
  4. Turn the sausages occasionally, allowing them to heat evenly until they are warmed through, about 5-7 minutes.
  5. Serve hot with a side of steamed rice or your favorite breakfast dish.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the longanisa sausages on a baking sheet lined with parchment paper or aluminum foil.
  3. Cover the sausages loosely with foil to prevent them from drying out.
  4. Bake for about 10-15 minutes, checking halfway through to ensure they are heating evenly.
  5. Once heated thoroughly, remove from the oven and enjoy with a serving of garlic fried rice.

• Microwave Method:

  1. Place the longanisa sausages on a microwave-safe plate.
  2. Cover them with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway to ensure they are warming evenly.
  4. If needed, continue heating in 30-second intervals until the sausages are hot.
  5. Pair with a side of eggs or pandesal for a quick meal.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the longanisa sausages in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Once hot and slightly crispy, serve with a side of tomato salad or pickled vegetables.

• Mixing bowl: A large bowl used to combine and mix all the ingredients thoroughly.

• Frying pan: A flat-bottomed pan used for frying the sausages until they are browned and cooked through.

• Measuring cup: Used to measure the precise amount of brown sugar, soy sauce, and vinegar.

• Measuring spoons: Essential for accurately measuring the salt, black pepper, paprika, and annatto powder.

• Knife: Used for mincing the garlic finely.

• Cutting board: Provides a stable surface for mincing the garlic.

• Spatula: Useful for turning the sausages in the frying pan to ensure even cooking.

• Plate: Used to serve the cooked longanisa with rice.

Prepare ingredients in advance: Mince the garlic and measure out the brown sugar, soy sauce, and vinegar ahead of time to streamline the process.

Use a food processor: Quickly mix the ground pork and spices using a food processor for even distribution.

Batch form sausages: Shape all the sausages at once and place them on a tray for efficient frying.

Preheat the pan: Heat the vegetable oil while forming sausages to save time.

Cook in batches: Fry multiple sausages simultaneously, ensuring they have enough space to cook evenly.