This is a recipe of the popular Lucban longganisa with a garlicky and sour taste unlike the usual sweet longganisa that we love to eat. This longganisa I think comes from Lucban, Quezon province that is why it is called Lucban longganisa. If you happen to visit the province, you won’t miss this longganisa because it is displayed in the market places in many parts of the town. Making this longganisa is not as hard as you think. You can even use a small plastic bottle cut in half to make a funnel then insert the sausage casing on the mouth of the bottle and put the mixture to stuff the casing. This longganisa is best served with fried egg and fried rice and a little atchara on the side.
This is a recipe of the popular Lucban longganisa with a garlicky and sour taste unlike the usual sweet longganisa that we love to eat.
Prep Time40 minutesmins
Cook Time10 minutesmins
Total Time50 minutesmins
Course: Pork Recipe
Cuisine: Filipino
Keyword: lucban longganisa
Servings: 2dozen
Calories: 254kcal
Author: Manny
Ingredients
1kiloground porklean pork belly or pork shoulder
3tsp.rock salt
7tsp.paprika
3Tbsp.minced garlic
1tsp.dried oregano
2tsp.sugar
1/2cupcane vinegar
1/4cuppork fatcut into small cubes
Dried hog casing or sausage casingabout 1 inch diameter
Instructions
How to make Lucban Longganisa:
Remove the skin from the pork and chop it in small pieces. Grind the meat using a meat grinder or just buy lean ground pork if you don't like to grind it yourself.
Combine ground pork, pork fat, salt, paprika, garlic, oregano, sugar and vinegar. Mix thoroughly until the ingredients are combined. Let it stand for 30 minutes.
Soak the dried hog casing in warm water for 3 minutes. Stuff the casing using a funnel or a sausage stuffer with the meat mixture then tie the first end and about 2 to 3 inches apart to make links of longganisa. It depends on how long you want your longganisa.
Refrigerate for at least 8 to 12 hours before cooking or you can store it in the freezer.
To cook the longganisa, fry it in hot oil until brown. Best served with fried egg and fried rice with spiced vinegar dipping sauce.
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Correction: In some of the comments below, star ratings were mistakenly included. These have now been removed for transparency. We apologize for any confusion this may have caused.
Hi Carlos, sorry I don’t have a computation on the cost of making this longganisa. But I think you can do it by yourself by dividing the total cost of how many longganisa you can make.
Hi Art, I think most longganisa maker buy their hog casing from San Fernando Pampanga. Maybe you can search on facebook there is a seller there from San fernando.
This is the best langonisang recipe ive tried. If you’re thinking of making it without adding the cubed pork fat, don’t even do it. Besides making sure your measurements are accurate, the added pork fat is the clincher. I was almost tempted adding ground pepper—-DON’’T. I tried it without casing, I have to say putting it in Hog casing will make it even tastier. Do not scrimp on garlic— I put in a whole bulb. Careful with the 4 tsp rock salt I only used 2.5 tsp. Kudos to Manny! Perfect Lucban Longanisa recipe!
Agree with Eric’s comments. 3 tsp rock salt as indicated in the recipe is just perfect, & 6 large cloves of garlic make just about 3 tbsp when minced. Would probably stick to the 3 tbsp as opposed to using a whole head of garlic, as all garlic is not made equal. Two things I’d like to point out though: (1) would probably use 1-1.5 tsp sugar next time, as the longganisa caramelized more than the traditional lucban longganisa does during cooking, & (2) use purely chopped meat and not ground meat, if you want to bs faithful to the traditional lucban longganisa recipe.
Correction: In some of the comments below, star ratings were mistakenly included. These have now been removed for transparency. We apologize for any confusion this may have caused.
Thank you for this recipe!
You’re welcome! 😁
Do you have computational of what will come up if your going to make 1 kilo and sell it? Thanks for the answer..
Hi Carlos, sorry I don’t have a computation on the cost of making this longganisa. But I think you can do it by yourself by dividing the total cost of how many longganisa you can make.
It has always been my favorite. Do you make it for business?
Can I resell if yes.
Hi Henry, nope I just post the recipe in this blog and make it at home..
Hi I’m art..I want to make lucban longanisa.where can I buy hog casing..and what size I need..I’m in dasmariñas Cavite..
Hi Art, I think most longganisa maker buy their hog casing from San Fernando Pampanga. Maybe you can search on facebook there is a seller there from San fernando.
can i make it without the casing?
Hi Alfonso, yes I think you can omit using the hog casing. You can use wax paper then refrigerate.
This is the best langonisang recipe ive tried. If you’re thinking of making it without adding the cubed pork fat, don’t even do it. Besides making sure your measurements are accurate, the added pork fat is the clincher. I was almost tempted adding ground pepper—-DON’’T. I tried it without casing, I have to say putting it in Hog casing will make it even tastier. Do not scrimp on garlic— I put in a whole bulb. Careful with the 4 tsp rock salt I only used 2.5 tsp. Kudos to Manny! Perfect Lucban Longanisa recipe!
Hi Eric, thanks for the tips!
Agree with Eric’s comments. 3 tsp rock salt as indicated in the recipe is just perfect, & 6 large cloves of garlic make just about 3 tbsp when minced. Would probably stick to the 3 tbsp as opposed to using a whole head of garlic, as all garlic is not made equal. Two things I’d like to point out though: (1) would probably use 1-1.5 tsp sugar next time, as the longganisa caramelized more than the traditional lucban longganisa does during cooking, & (2) use purely chopped meat and not ground meat, if you want to bs faithful to the traditional lucban longganisa recipe.
Hi Michael, thanks for the tips!
This is one of my favorite longganisa and I’m thankful that I found your recipe! Thanks!
Hi Ruth, I’m also thankful that you found my recipe blog! Cheers!