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Alaminos Longganisa
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5 from 2 votes

How to Make Alaminos Longganisa

Prep Time30 mins
Cook Time5 mins
Total Time35 mins
Course: Pork Recipe
Cuisine: Filipino
Servings: 1 to 2 dozen
Author: Manny


  • 3/4 kilo ground lean pork pork shoulder or pork butt
  • 1/4 kilo pork fat ground coarsely
  • 4 Tbsp. sugar
  • 2 Tbsp. coarse salt
  • 2 tsp. ground black pepper
  • 2 Tbsp. vinegar
  • 1/4 tsp. salitre
  • 1/2 Tbsp. soy sauce
  • 2 Tbsp. chopped garlic
  • 1 Tbsp. rum
  • Atsuete powder dilute in 1 Tbsp warm water (or yellow food coloring)
  • Hog casings


    How to make Alaminos Longganisa:

    • Mix all ingredients thoroughly in a bowl except the hog casing. Adjust the atsuete powder or food coloring until you achieve the desired color. Cover the bowl with cling wrap or lid and refrigerate for 5 days.
    • Stuff mixture in pork casings using a funnel or sausage stuffer. If using dried hog casing, soak in warm water for 3 minutes before stuffing. Divide the longganisa by twisting into 2 inch links then tie with strings.
    • Hang to dry for 4 hours in shaded area. To cook the longganisa, fry in hot oil until golden brown. Serve with fried rice and fried egg.