Filipino breakfast sausage, or longganisa, is a sweet, garlicky, and slightly tangy fresh pork sausage that is a staple of the traditional Filipino breakfast (silog). Unlike many Western sausages, it is not smoked or cured, and its flavor comes from a simple marinade of garlic, soy sauce, vinegar, and brown sugar. This homemade version is remarkably easy to make, requires no special equipment (you can shape it into patties), and delivers that authentic, caramelized, savory-sweet taste that pairs perfectly with garlic rice and fried eggs.
Ingredients
- 2 lb (900 g) ground pork (not too lean, about 20% fat)
- 6 cloves garlic, minced
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) cane vinegar or white vinegar
- 2 tbsp (25 g) brown sugar
- 1 tsp (5 g) salt
- 1 tsp (2 g) freshly ground black pepper
- 1/2 tsp (1 g) paprika (optional, for color)
- 1/4 cup (60 ml) water (for cooking)
- 2 tbsp (30 ml) cooking oil
Instructions
- In a large bowl, combine the ground pork, minced garlic, soy sauce, vinegar, brown sugar, salt, pepper, and paprika (if using). Mix thoroughly with your hands or a spoon until the sugar is dissolved and the mixture is well combined. Do not overmix, as it can make the sausage tough.
- Cover the bowl and refrigerate for at least 15 minutes to let the flavors meld. (You can also marinate overnight for a deeper flavor.)
- Shape the mixture into small patties about 2 inches (5 cm) in diameter and 1/2 inch (1.25 cm) thick. Alternatively, you can form them into small logs or link shapes, but patties are easiest for home cooking.
- Heat a large skillet over medium heat and add the cooking oil. Once the oil is shimmering, place the patties in a single layer, making sure not to overcrowd the pan. Cook in batches if necessary.
- Cook the patties for 4–5 minutes per side, until they are browned and caramelized. The sugar in the marinade will create a lovely glaze. Use a meat thermometer to check that the internal temperature reaches the USDA FSIS safe minimum of 160°F (71°C) for ground meat.
- Once cooked, remove the patties from the skillet and set them aside. If you like a saucier finish, pour the 1/4 cup of water into the hot skillet and scrape up the browned bits, letting it reduce for a minute to make a quick pan sauce. Pour over the sausages before serving.
Tips
- Substitutions: If you can’t find cane vinegar, use white vinegar or apple cider vinegar. For a less sweet version, reduce the brown sugar to 1 tablespoon. You can also use ground chicken or turkey, but note that the sausages will be drier; add 1 tablespoon of oil to the mixture to compensate.
- Don’t skip the resting time: Letting the seasoned pork sit in the fridge for at least 15 minutes allows the garlic and vinegar to penetrate the meat, making a more flavorful sausage. An overnight rest is even better.
- Common mistake – overcooking: Because of the sugar, longganisa can burn quickly. Cook over medium heat and watch closely. If the pan gets too dark, lower the heat and add a splash of water to deglaze and cool the pan slightly.
- Freezing raw patties: You can freeze the uncooked patties on a baking sheet, then transfer them to a zip-top bag. They will keep for up to 3 months. Thaw overnight in the fridge before cooking.
Serving Suggestions
Longganisa is traditionally served as part of a silog meal: garlic fried rice (sinangag) and a fried egg (itlog). Add a side of sliced tomatoes or a simple vinegar dipping sauce (mix 1/4 cup vinegar, 1 minced garlic clove, and a pinch of salt) for a tangy contrast. It also works well in a breakfast burrito, on top of a rice bowl, or as a filling for tacos.
Variations
- Spicy Longganisa: Add 1–2 chopped bird’s eye chilies (siling labuyo) or 1 teaspoon of chili flakes to the pork mixture for a spicy kick.
- Garlic-Forward: Increase the garlic to 10 cloves for an extra pungent version.
- Vigan-Style: This version from the Ilocos region is more garlicky and less sweet, with a sharper vinegar flavor. Reduce the brown sugar to 1 teaspoon and double the vinegar.
- Skinless Links: If you prefer link sausages, you can stuff the mixture into hog casings, but for home cooks, patties are simpler and equally delicious.
Storage and Reheating
Cooked longganisa can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place the sausages in a skillet over medium heat with a splash of water, cover, and heat for 5–7 minutes, turning once, until warmed through. You can also reheat in the microwave on high for 1–2 minutes, but the texture will be softer. For longer storage, freeze the cooked sausages in a single layer in a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use ground pork that is already seasoned? Yes, but adjust the salt and seasonings accordingly. If the ground pork is pre-salted, reduce the added salt to 1/2 teaspoon and taste a small cooked piece before shaping all the patties.
Why is my longganisa dry? Overmixing the meat can make it dense and dry, as can cooking over too high heat. Also, using very lean ground pork (less than 15% fat) will result in a drier sausage. Try using a fattier grind or add 1–2 tablespoons of cold water to the mixture.
Can I bake these instead of pan-frying? Yes, you can bake them on a parchment-lined baking sheet at 375°F (190°C) for 20–25 minutes, flipping halfway. They won’t be as caramelized, but they will still be juicy. For a browned exterior, you can finish them under the broiler for 1–2 minutes.
Is longganisa supposed to be pink inside? No, it should be cooked to an internal temperature of 160°F (71°C) for safety. The pink hue you sometimes see in commercial versions is from curing salts (like Prague powder) that are not used in this fresh recipe. This homemade version will be brown when fully cooked.
Can I make this ahead of time? Absolutely. You can mix the sausage mixture and refrigerate for up to 2 days before shaping and cooking. You can also shape the patties and freeze them raw for up to 3 months.
What is the best vinegar to use? Cane vinegar is traditional, but white vinegar or apple cider vinegar work well. Avoid balsamic or red wine vinegar, as they have strong flavors that will overpower the dish.
Related
- Hot Dogs New Castle PA: The Original Recipe
- Hot Dog Pet Simulator X Secrets: Full Recipe Guide
- Hot Dog Bands: Make Your Own at Home
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).