How to Make Longaniza at Home
Prep time
Cook time
Total time
  • 1 kg minced pork (30% fat)
  • ½ cup brown sugar
  • 1½ tbsp salt
  • 2 tbsp cane vinegar
  • 3 tbsp soy sauce
  • 1 whole garlic, minced
  • 2 tsp black pepper powder
  • 2 tsp annatto powder
  • sausage casing
  1. In a large bowl mix together soy sauce, vinegar and annatto powder.
  2. Add in all the remaining ingredients then mix.
  3. 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.
  4. Once in the casing put in the fridge for a day to dry, hold its shape and let it marinate on the spices. Place in the freezer for storage.
  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 cook slowly until sugar starts melting.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at