Longanisa – Philippine Breakfast Sausage
Longanisa is a flavorful Philippine pork sausage prepared sweet or garlicky depending on the region. This version follows the sweet style from Pampanga with brown sugar, garlic, and annatto oil for the characteristic red color. The sausages are fried or smoked after a short curing period.
Ingredients(for 1 kg)
Instructions
Preparing the marinade
15 minutesThoroughly combine all ingredients with the ground pork in a large bowl. The mixture should be evenly colored and aromatic. Cover and marinate in the refrigerator for at least 8 hours or overnight.
Stuffing
20 minutesFill the marinated mixture into soaked pork casings (Ø 28-32 mm) and tie off every 7-8 cm. Pierce several times with a fine needle. Pre-dry uncovered for 4 hours at room temperature or in the refrigerator.
Smoking
2-3 hoursPreheat the smoker to 90-110 °C and add coconut shells and apple wood. Hang the sausages and smoke for 2-3 hours until the core temperature reaches 70-74 °C and the surface is deep reddish-brown and slightly caramelized.
Pro Tip
Annatto oil (achuete oil) gives the typical orange-red color. If unavailable, paprika oil can be used. Lightly pierce the sausages before smoking so the fat renders evenly.
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