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You are here: Home / Pork Recipes / Lucban Longganisa

Lucban Longganisa

May 28, 2018 by Manny 16 Comments

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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.

 

Lucban Longganisa
Print Recipe
5 from 14 votes

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.
Prep Time40 mins
Cook Time10 mins
Total Time50 mins
Course: Pork Recipe
Cuisine: Filipino
Keyword: lucban longganisa
Servings: 2 dozen
Calories: 254kcal
Author: Manny

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
  • 1/4 cup 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.

 

Lucban Longganisa

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Filed Under: Pork Recipes Tagged With: garlic longganisa, Lucban longganisa

Author Bio

Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

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Reader Interactions

Comments

  1. Louise

    January 18, 2022 at 11:23 pm

    5 stars
    Thank you for this recipe!

    Reply
    • Manny

      January 21, 2022 at 9:06 am

      You’re welcome! 😁

      Reply
  2. Carlos

    May 17, 2021 at 2:21 am

    Do you have computational of what will come up if your going to make 1 kilo and sell it? Thanks for the answer..

    Reply
    • Manny

      May 18, 2021 at 9:45 am

      5 stars
      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.

      Reply
  3. Henry Sta. Maria

    June 25, 2020 at 5:05 am

    5 stars
    It has always been my favorite. Do you make it for business?
    Can I resell if yes.

    Reply
    • Manny

      June 27, 2020 at 9:41 am

      5 stars
      Hi Henry, nope I just post the recipe in this blog and make it at home..

      Reply
  4. Art santos

    June 22, 2020 at 5:01 pm

    5 stars
    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..

    Reply
    • Manny

      June 24, 2020 at 8:14 am

      5 stars
      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.

      Reply
  5. alfonso

    May 30, 2019 at 5:22 am

    5 stars
    can i make it without the casing?

    Reply
    • Manny

      June 1, 2019 at 12:58 am

      5 stars
      Hi Alfonso, yes I think you can omit using the hog casing. You can use wax paper then refrigerate.

      Reply
      • Eric Vencio

        November 13, 2019 at 10:00 pm

        5 stars
        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!

        Reply
        • Manny

          November 13, 2019 at 11:23 pm

          5 stars
          Hi Eric, thanks for the tips!

          Reply
        • Michael G

          August 15, 2020 at 8:15 am

          5 stars
          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.

          Reply
          • Manny

            August 15, 2020 at 9:03 am

            5 stars
            Hi Michael, thanks for the tips!

  6. Ruth

    July 2, 2018 at 7:59 am

    5 stars
    This is one of my favorite longganisa and I’m thankful that I found your recipe! Thanks!

    Reply
    • Manny

      July 2, 2018 at 9:51 pm

      5 stars
      Hi Ruth, I’m also thankful that you found my recipe blog! Cheers!

      Reply

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