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.
How to Make Lucban Longganisa
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.
Servings: 2 dozen
Calories: 254kcal
Ingredients
- 1 kilo ground pork lean pork belly or pork shoulder
- 3 tsp. rock salt
- 7 tsp. paprika
- 3 Tbsp. minced garlic
- 1 tsp. dried oregano
- 2 tsp. sugar
- 1/2 cup cane vinegar
- 4 Tbsp. pork fat cut into small cubes
- Dried hog casing or sausage casing about 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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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!