Batutay Longganisa

Batutay Longganisa or Cabanatuan longganisa is a type of Filipino longganisa made with beef which gives it a distinct flavour. Like most longganisa, this can be prepared hamonado, de recado or skinless.

Most Filipino dishes change drastically based on its geographic location, this is due to the fact Philippines is an archipelago that consist of many islands and each island have its own local produce that affects how dishes are prepared hence we have many variations of Pancit, Adobo and Sinigang while the end result may look or taste the nearly similar, the ingredients used will be totally unique from each other. Another good example of that is the Longganisa, where each region will have different ingredients thrown at it, it may even look different but the key aspect of it is that they are all made of minced meat packed into a sausage like shape.

With longganisa, the most common all almost all variety that exists are made with pork meat but Cabanatuan City, Nueva Ecija sorts of defy this norm as they are using beef. It is unlike any other longganisa in the Philippines because most are defined by the taste, this longganisa is defined by the meat and not by taste because it can be done in three ways where it can be prepared sweet (hamonado), garlicky (de recado), or skinless (without the casing). It is also quite a pride in the said province they even have an annual “Longganisa Festival” in Cabanatuan City.

Batutay Longganisa or Cabanatuan longganisa has been credited to Dorothea Lajares. She created the said recipe in 1952 when she started Aling Otya’s Longganisa at the Cabanatuan Public Market, and Aling Otya’s is one of the more famous promoters of longganisa in Cabanatuan. Aling Otya’s or simply Otya’s were known to sell the classic longganisa then later on offered different varieties like garlic longganisa, spicy longganisa, the hamonado longganisa then eventually the batutay, since then the rest was history. Today we are making this one at home and I must admit it is one of the best longganisa I tried to date. People who loves the hamonado variety might find this odd as it is not as sweet and relies on the caramelisation of the ingredients to give it that natural sweetness. Having lived in New Zealand for quite some time now, I guess my palate is more tuned to the sausages of the Western world hence I can relate easily on this one with regards to the taste.

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Batutay Longganisa

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Raymund
  • Prep Time: 30 mins
  • Curing Time: 5 days
  • Cook Time: 20 mins
  • Total Time: 120 hours 50 minutes
  • Category: Main Course
  • Cuisine: Filipino


Batutay Longganisa or Cabanatuan longganisa is a type of Filipino longganisa made with beef which gives it a distinct flavour. Like most longganisa, this can be prepared hamonado, de recado or skinless.


Units Scale
  • 650 g minced lean beef
  • 350 g minced pork back fat
  • 1 whole garlic, minced
  • 6 pcs bird’s eye chilies, finely chopped
  • 2 tbsp soy sauce
  • 1 tbsp salt
  • 1 tbsp freshly ground black pepper
  • 2 tsp smoked paprika
  • 1 tsp dried oregano
  • oil, for frying
  • sausage casing


  1. In a large combine all ingredients apart from the sausage casing and oil then mix.
  2. Place mixture in a sausage stuffer, place casing on the other end then tie a tight knot on the end. Fill the sausage casing with the meat mixture, every 2½-inch twist to seal section, gently pack each section until you are finished with all the meat.
  3. Once in the casing hang dry over direct sunlight for 6 hours so excess liquid drips and evaporates.
  4. Place in the refrigerator in a tight covered container to let it cure for 3 to 5 days.
  5. To cook, place sausages in a pan, add a bit of water then cook in low heat while covered. Once water dries out add a bit of oil then slowly pan fry until cooked.


12 Responses

  1. Chef Mimi says:

    Fabulous! I bet these taste so good. And I’m even growing the chile peppers! I remember the first time I made sausage and thought I’d omit the extra fat. Big mistake!

  2. suituapui says:

    Those sausages look gorgeous.
    Interesting how some dishes may vary between districts in a country. Here, we have all kinds of “laksa”, quite different from one another depending on where you come from.

  3. Oh my goodness, these longganisa/sausage look PHENOMENAL! I’m not a huge fan of spicy foods, but I’d definitely eat one or five of these 🙂

  4. Thumbs up for you making the sausages at home! Love all the amazing spices that you have used here…wish I could taste some!
    p.s I somehow can’t comment using Firefox…your page looks distorted….I have absolutely no idea why…so I am using Edge to comment.

  5. Yum, it looks like you’ve made your sausages garlicky and a little spicy with the chiles! I don’t have a sausage maker but maybe I’ll buy one soon!

  6. Reading the description of ingredients, one can see this sausage seems quite tasty.

  7. Eva Taylor says:

    I like sausages too but I’ve only ever made chorizo, so satisfying and good. I have the kitchenaid sausage attachments so I’ll definitely bookmark this recipe.
    BTW, your blog is difficult to read as the ads pop into the type as a frame.

  8. Ah, I love making homemade sausage! It’s so rewarding when you make a big pile and have extra sausages for the freezer. I’m not familiar with longganisa, but I like the flavor combination here – beef + pork is how I make my homemade meatballs, too!

  9. Love sausages, and it’s been a long — and I mean a L O N G!!! — time since I’ve made any. These look great — loads of flavor. Thanks!

  10. These look fantastic. I’ve been trying to source sausage casings for my Moroccan lamb sausages (merguez), and when I do, I will try these as. Well.

  11. Laica says:

    Thank you for sharing this recipe, looks yummy and appetizing.

  12. ARNIE TRINIDAD says:

    The inventor of the Batutay was Dorothea LaJEras not LaJAres

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