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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.