READY IN 4+ days

Philippine Longanisa de Eugenio (Sweet Sausage)

Read Reviews (2)

"This is for the taste minded. Favorite of Asia, a simple sweet sausage. Have it with eggs and you are in breakfast heaven!" — xyzeugene

Directions

In a small bowl, stir together sugar, oregano, ginger, pepper, salt, and curing salt until evenly combined; set aside. Mix together garlic, ground pork, and ground pork fat in a large bowl until combined. Sprinkle with spice mixture, pour in white vinegar, and mix thoroughly.
Rinse the sausage casings very well until all of the salt or brine is gone; tie a knot at one end of the casing, then thread the other end onto a sausage stuffing tube. Stuff the casing with the sausage mixture, twisting the filled casing every 2 1/2 to 4 inches to form links. Once all of the sausage mixture has been used, tie the end of the last link.
Using fine cotton kitchen twine, tie the ends of each sausage link tightly, then cut between each link to separate. Place into a glass or plastic container, cover, and allow to mature in the refrigerator for 4 days, after which point they may be frozen.
To cook the longanisa, fill a skillet with 1/2 to 3/4 inches of water and add thawed sausages. Simmer over medium-high heat until the water evaporates, about 20 minutes. Uncover, and allow the sausages to fry in their own oil until golden brown, about 8 minutes more.

Kitchen-Friendly View

PREP 45 mins
COOK 28 mins
READY IN 4 days 1 hr 13 mins

Reviews More Reviews

Jan 03, 2008

THank you so much for sharing this recipe! i have been looking for such a long time for it that i had given up. My husband is 1/2 filipino and was raised there so every so often he craves these delectable sausages. These are wonderful! Everyone loves them!

—SANDRINEQ

See full review »

Feb 18, 2011

This recipe also works well for all types of venison and goat.

—trevorsansom

See full review »

4 Ratings

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Homemade Sweet Italian Sausage (Mild or Hot)

Sweet and Sour Pork Patties

Greek Sausage: Sheftalia

Rhubarb-Chipotle Sausage

Cretons de Chez-Nous!

Breakfast Sausage

Hot Italian Sausage

Italian Style Sausage

Pork Picadillo

Andouille Sausage

Nutrition

Calories
496 kcal
25%

Carbohydrates
8.7 g
3%

Cholesterol
71 mg
24%

Fat
44.4 g
68%

Fiber
0.1 g
< 1%

Protein
14.6 g
29%

Sodium
1011 mg
40%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Philippine Longanisa de Eugenio (Sweet Sausage)

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 496
Calories from Fat: 399

% Daily Value *
Total Fat 44.4g 68 %
Saturated Fat 16.2g 81 %
Cholesterol 71mg 24 %
Sodium 1011mg 40 %
** Potassium 220mg 6 %
Total Carbohydrates 8.7g 3 %
Dietary Fiber 0.1g < 1 %
Protein 14.6g 29 %
** Sugars 8.3g
** Vitamin A < 1 %
** Vitamin C 1 %
** Calcium 2 %
** Iron 8 %
** Thiamin 40 %
** Niacin 44 %
** Vitamin B6 14 %
** Magnesium 5 %
** Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.