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Lucban Longganisa
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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


  • 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


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.