Guinobatan Longanisa

Guinobatan Longanisa, a Filipino pork sausage, boasts a unique hand-chopped texture and a perfect balance of salty, garlicky, and slightly sweet flavours.  Celebrating the flavours of Albay with this juicy, chunky sausage! Perfectly hand-chopped and bursting with flavour—pure comfort on a plate! #FilipinoFoodie #SausageLovers #TasteOfAlbay

Having a sausage maker at home is a game-changer, especially if you’re a fan of making your own sausages. Since getting mine, I’ve ventured into creating a variety of longganisa, and I must say, the Guinobatan Longanisa has quickly become my favourite. What sets it apart? The texture, the juiciness, and the subtle hint of sweetness—all thanks to the hand-chopped meat and perfectly balanced fat ratio that keeps this Filipino sausage moist and flavourful.

Filipinos, like the Germans, have an impressive array of sausages, from my increasing knowledge about it at this time of writing there are at least 15 that I know of (definitely it will be more than that), and Guinobatan Longanisa is a standout among them. Originating from the town of Guinobatan in Albay, Philippines, this longganisa is a unique blend of lean pork, pork fat, salt, sugar, garlic, saltpeter, and black pepper. But what truly makes it special is the hand-chopped meat, which gives it a chunky texture unlike any other sausage. Each link is typically just 2 inches long, making it easy to enjoy in one or two bites.

The process of making Guinobatan Longanisa is rooted in tradition. In Guinobatan, locals prepare this dish entirely by hand, a practice that has been passed down through generations. This meticulous method not only contributes to its unique texture but also adds a personal touch that you can taste in every bite. The flavours are simple yet incredibly satisfying—salty, garlicky, and just a touch sweet. When fried to perfection, this sausage has a delightful snap that’s hard to resist.

One of the best ways to enjoy Guinobatan Longanisa is with a side of vinegar for dipping and a sunny-side-up egg. The acidity of the vinegar cuts through the richness of the sausage, while the egg adds a creamy element that complements the bold flavours of the longganisa. It’s a simple yet fulfilling meal that allows the sausage to shine as the star of the plate.

Every year, Guinobatan celebrates its famous sausage during the Longganisa Festival—a clear indication of how much this local delicacy is cherished. The festival is a vibrant display of local culture and pride, with the Guinobatan Longanisa taking centre stage.

If you ever find yourself in Albay, be sure to try the Guinobatan Longanisa—it’s a must-try for any food lover. But if a trip to Albay isn’t in your plans, don’t worry. You can recreate this delicious sausage at home with my recipe. Trust me, it’s the next best thing, and it’s well worth the effort.

Guinobatan Longanisa

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• Author: Raymund
• Prep Time: 30 mins
• Cook Time: 15 mins
• Total Time: 45 mins
• Category: Main Course
• Cuisine: Filipino

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Description

Guinobatan Longanisa, a Filipino pork sausage, boasts a unique hand-chopped texture and a perfect balance of salty, garlicky, and slightly sweet flavours.

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Ingredients

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• 700 g pork shoulder meat, hand chopped
• 300 g pork fat, hand chopped
• 1/4 cup brown sugar
• 1 1/2 tbsp salt
• 3 tbsp soy sauce
• 1 whole garlic, minced
• 2 tsp ground black pepper
• 3 tsp annatto powder
• sausage casing

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Instructions

1. In a large bowl, mix the soy sauce and annatto powder until well combined.
2. Add the chopped pork shoulder, pork fat, brown sugar, salt, minced garlic, and ground black pepper to the bowl.
3. Thoroughly mix the ingredients by hand until the meat is evenly coated with the marinade.
4. Place the sausage mixture into a sausage stuffer.
5. Attach the sausage casing to the other end of the stuffer and tie a tight knot at the end of the casing.
6. Fill the casing with the meat mixture, twisting the casing every 2 1/2 inches to create individual sausages. Be sure to pack each section gently to avoid air pockets.
7. Once all the sausages are filled, place them in the refrigerator for a day. This step helps the sausages hold their shape and allows the flavours to marinate.
8. After curing, you can store the sausages in the freezer for later use.
9. To cook, place the sausages in a pan and add a bit of water. Cover the pan and cook on low heat until the water evaporates.
10. Once the water has dried out, add a little oil to the pan and cook the sausages slowly. Continue cooking until the sugar in the sausages starts to melt and caramelize, creating a nice glaze on the sausages.
11. Serve your Guinobatan Longanisa hot, ideally with steamed rice and a side of vinegar dipping sauce.

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