Longanisa is a Filipino version of a Spanish Longaniza sausage. Longaniza is also popular in Argentina, Chile, Mexico and all other Spanish speaking countries including the Caribbean Islands like Cuba and the Dominican Republic. And of course there are different varieties of Longaniza. In 1565 Spanish Conquistador, Miguel López de Legazpi arrived in Cebu, Philippines from Mexico (New Spain) and established the permanent Spanish settlement that lasted over three hundred years. This brought catholic religion, Spanish law, administration, and the new culture. Culinary arts were no exception and Spanish sausages were introduced as well. They had to be somewhat modified due to a different, hot and humid climate, but their names remained the same. The most popular sausage in the Philippines is Longanisa (in Spain called Longaniza) and it has a distinctive flavor in each region of the country: Lucban is heavy on garlic and oregano, Guagua is saltier with more vinegar, or finger-sized ones from Guinobatan. Traditional Longanisa may be dried (conditions permitting) and sometimes smoked, however, it can be kept fresh or frozen and cooked. Unlike Spanish longanizas, Filipino Longanisa can be made of chicken or even tuna.
Pork 70/30 (lean/fat)1000 g2.20 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp.
Pepper2.5 g1 tsp.
Sugar2.5 g½ tsp.
Paprika6.0 g3 tsp.
Garlic7.0 g2 cloves
Oregano, dry leaf2.0 g2 tsp.
Onion30 g1/3 onion
White vinegar50 ml1/5 cup
Cold water50 ml1/5 cup
  1. Cut pork into small cubes or grind through 10-12 mm (3/8-1/2") plate.
  2. Mix all ingredients with water and pour over ground meat and mix well together.
  3. Stuff into 32 mm or smaller hog casings and twist them into 4-5” (10-12 cm) links. Using cotton twine, tie the ends of each sausage link tightly, then cut between each link to separate.
  4. Store in refrigerator.
Cook before serving - fry on a frying pan until golden brown.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs