For an enhanced depth of flavor, consider adding a splash of soy sauce or a hint of smoked paprika to the sausage mixture. When stuffing the casings, ensure they are not overfilled to prevent bursting during cooking. If you don't have a sausage stuffer, you can use a piping bag with a wide tip, or even carefully spoon the mixture into the casings. Serve these delightful sausages with garlic fried rice (sinangag) and a fried egg for an authentic Filipino breakfast experience.
Philippine Longanisa de Eugenio (Sweet Sausage)
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PREP TIME45 mins
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COOK TIME28 mins
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TOTAL TIME97 hrs 13 mins
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SERVING12 People
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VIEWS16
Embark on a culinary journey to the Philippines with this delightful Longanisa de Eugenio! These sweet and savory sausages are a staple in Asian cuisine, perfect for a delectable breakfast when paired with eggs. Prepare for a symphony of flavors that will transport your taste buds to paradise!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate9 g
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Cholesterol71 mg
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Fiber0 g
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Protein15 g
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Saturated Fat16 g
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Sodium1011 mg
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Sugar8 g
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Fat44 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a small bowl, harmoniously blend the sugar, salt, oregano, black pepper, curing salt, and ginger until thoroughly combined. Set aside this aromatic mixture. (Prep time: ~5 minutes)
02
StepIn a spacious bowl, unite the ground pork, ground pork fat, and garlic. Gently sprinkle the sugar mixture over the pork mixture, then lovingly incorporate the vinegar. Mix until all ingredients are perfectly embraced. (Prep time: ~10 minutes)
03
StepMeticulously rinse the hog casing until every trace of salt or brine is banished. Securely tie a knot at one end, then gracefully thread the other end onto a sausage stuffing tube. Carefully stuff the casing with the pork sausage mixture, twisting the filled casing every 2 1/2 to 4 inches to fashion charming links. Once all the sausage mixture has been utilized, tie a resolute knot at the end of the final link. (Prep time: ~30 minutes)
04
StepEmploying fine cotton kitchen twine, tightly bind the ends of each sausage link. With precision, snip between each link to separate them into individual delights. Transfer the links to a glass or plastic container. Cover and allow them to mature in the refrigerator for 4 days, after which they may be frozen for future indulgence. (Prep time: ~15 minutes)
05
StepTo cook these succulent longanisa, fill a skillet with 1/2 to 3/4 inches of water. Introduce the thawed sausage links to the simmering water over medium-high heat. Allow the water to evaporate completely, approximately 20 minutes. Uncover the skillet, and let the sausages luxuriate in their own rendered fat until they achieve a glorious golden-brown hue, about 8 minutes more. (Cook time: ~28 minutes)
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Peyton Heathcote
Jul 1, 2025Freezing the sausages after maturing is a great tip. They keep well and are ready to cook whenever I want them.
Leone Runolfsson
Jun 27, 2025This recipe is fantastic! The flavor is spot-on, just like the longanisa I had in the Philippines.
Korbin Schroeder
Jun 21, 2025This is the best longanisa recipe I've tried. The sweetness is perfect.
Steve Powlowski
Jun 18, 2025I added a bit more garlic, and it was even better! Thanks for sharing this recipe.
Gerhard Padberg
Jun 17, 2025Next time, I'll try adding a touch of soy sauce for extra umami.
Joesph Treutel
Jun 17, 2025I had trouble finding hog casings, so I made patties instead. They were still delicious!
Ryleigh Fisher
Jun 15, 2025The instructions were very clear and easy to follow. My family loved it!
Helmer Bruen
Jun 2, 2025The maturing process really makes a difference. The flavor deepens so much!