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July 17, 2007


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I too remember when father sweated in the kitchen when making Longanisa. Not only was I distressed at how those links were made, but do you remember when he would place them on a metal hanger to dry out in the hot San Fernando, level 1 smog alert, summer? I'm no foodie, but what he curing the meat?

greetings from manila! i found your blog through tastespotting.

it's fun reading about someone discovering/re-discovering dishes i've sort of taken for granted all of my life.

ive been recently trying to get together recipes from both sides of my family, and you just gave me a wonderful idea. i think i'll attempt to blog the recipes, instead of just setting them down on paper. that way my relatives from the states can participate as well! (i have some opinionated titas who would probably have different memories of each dish) :)

keep cooking and writing!!! and love the fork and spoon!!!

You're killing me here Marvin! Another long post and I read through all of it. But you made sausages two weekends in a row and didn't invite me? Hmph!

Great photos. I thought I'd be icked out by your initial description but I got hungry instead. Should you try twisting the casing as you're stuffing the sausage? I'm afraid tying it off afterward would pop it.

Oh, and my friend tried a Guinness tiramisu flavor at Scoops and she said it was delicious. So yes to beer and ice cream!

I enjoyed this post immensely. Humor, useful info, perfect post! You got some cojones and talent to do this...but then I'm a wimp who buys his longanisa.

Longanisa! I spent four years stationed in the Philippines and those little sausages are my second favorite Filipino food, close behind sisig baboy.
I'll have to try out this recipe as soon as I get a sausage stuffer attachment for my KitchenAid.

Diesel, yes I do remember dad's wire hanger/pantyhose contraption that was meant to hang the Longanisa while keeping the flies away. And yes, he was trying to cure them.

waya, I'm glad you're having fun reading my ramblings. And blogging is definitely a good way to log your recipes.

Dub C, I couldn't help but write a long post about this! Thanks for reading. And don't worry about the sausage casings popping, they are very resilient.

Elmo, thanks for the kind words. It took a while to make the Longanisa, but it's definitely worth a try at least once if you buy and eat Longanisa fairly often.

Steve, if you're planning on making any kind of sausage, and if you already have a kitchenaid, the meat grinder and sausage stuffer attachments are a good investment.

mmm...longanisa. it's sad to say, i've never had the homemade kind...my mom buys it. tsk tsk.

Wowwww - homemade longanisa!!! I thought I'd just say - you are one patient man! :) Congrats - the pictures are so awesome, am so hungry now! :)

A Pinay from Calgary, AB (Canada)

Janice, there are many store-bought Longanisas that are pretty good, so don't fret too much;)

Welcome WengN! A Pinay in Canada? Psssst, eh? Sorry, terrible joke;) Thanks for your comment.

*laughs* on the 'eh'!!! ;) too funny!

Oh my, that IS a long, long process. Good thing you have the patience for such! Even with a meat grinder, the cooking seems to take a long time. I've come to have a better appreciation of the longganisa on my plate now!

In a lot of turo-turo places around the Pinas, the tendency is to burn those links till they're salty crackly carbon forms. So I might just enjoy how your dad cooked your links to death.
Have you tried panboiling the links in a bit of water, then frying it up after the most of the water has evaporated? Might give you that caramel flavor without losing all that unctuous love of oil and fat. Then you can cook your garlic rice in that! Cholesterol heaven!

Hi Toni. Yes, it was a long process to make the Longanisa, but keep in mind that that was my very first time making them, and I was very particular about keeping everything cold. I'm sure my auntie would laugh at how slow I was;)

Mila, I did cook them with water like you described and I got good results. But I didn't think to fry my rice in the leftover fat in the pan. That is a great idea!

OMG! Idol! I have no words and you have rendered me speechless with admiration! I love longanisa and if I ever made my own I would probably be so pleased with myself that I would pass out! I hope to do this one day...until then...100 thumbs up to you!!! :)

Actually, in the caribbean, specifically Jamaica, beer ice cream is quite popular-just ask any Jamaican about Guinness ice cream and they will tell you:)

Thanks Joey! I must admit, making my own homemade Longanisa was very gratifying.

Lyra, I must find some beer ice cream now! I had no idea.

OMG...you actually MADE your own longganisa?? AMAZING. You've just inspired me to take out the kitchen aid attachments and see what can be churned out of it...

ill try ur longanisa recipe and talagang cacareeron ko na to.ill open a meat shop nxt month and ill make ur longanisa one of our specialty,tnx!

Mita, I'm glad I've given you inspiration.

vhinna, I'm cool with that, but at least name the longanisa after me;)

Oh my gosh! I am in awe. My mother and I made some longanisa in May--her recipe. We formed each sausage by hand and lovingly wrapped each one in pastic wrap. I may have to try the casing, however.

Beautiful blog--thanks for sharing all of your culinary adventures.

i've lusting over a KA meat grinder attachment eversince i saw your longganisa post....i live in scandinavia and if there is something i truly miss, it's longganisa.......

the only store that sells KA in the little city where i live in is closing and had a closing sale...got the attachment, faster than a speeding bullet

have to order casings and pork from the butcher and i'm off to try your recipe...thanks a lot for posting this!!

Do you know where to buy longanisa casing in the philippines wholesale? I have a small canteen and I need it for my continues cooking of longanisa.

Thank you very much.

Sorry to say but your dad's version over the grill looks better to me... love crispy near-burnt sausages! yum.

Wonderful post! We like our longanisa parboiled then fried over low flame until the casing is browned and crisp. We find that the slow frying removes the "malansa" taste.

This is very informational and you are a great writer.. you got me to read the long long story...now i have to get a kitchen aid and the rest..and i like burnt longaniza and chorizo!!! so, kudos to your Dad!

Nice one!! Bought longanisa tneds to be too sweet for my taste, and in Manila there was one place in Quiapo market which had it just right,and withminimal fat (they ground the fat with the meat). I think it was called "Julia's". Now that I am overseas I can try longanisa custom made to my taste. By the way, I often cook sausages when I bil rice, inserting them at different stages of the process according to the sausage type. Chinese chorizo which is dense and dry I put when the rice starts to boil; it leaves a nice flavor to the rice, and is so nice with raw onions later. Other sausages such as hot dogs I put at the "inin" right near the end, and they are gently steamed to suculence.
Congrats on a terrific page.
Newcastle, Austrlaia

Fantastic post. Very well illustrated and informative. I am from Nueva Ecija and I am sure this is the recipe for the unsweetened longanisa variety that I am so nostalgic about. I can't wait to try it.
I will let you know how I made out.

excellent blog! i love longanisa and have been wanting to make it for a long time. my late mother use to make it fresh.

It took me over a year, but I finally got around the making my own longanisa using your recipe. It makes an excellent sausage, but I made some modification I thought I'd share.

First, I added about 1/2 a pound of fat back so it'll stay juicy on the grill.

Second, instead of beating the meat with the paddle attachment, which would make an emulsified sausage, I just sent it through the grinder using the large die, then mixed in the liquid by hand, not over working the meat. This made a coarser sausage, which is closer to the longanisa the fiance's Mom makes for us :)

I actually think the longanisa I'm used to is even coarser, so maybe next time i'll try chopping the meat in a food processor instead of a meat grinder.

Thanks again for the recipe, it's excellent.

wow. everything i need to know about my favorite pinoy breakfast. thanks.

This was a great post. Thanks for detailing everything. Now we're hungry! masarap-masarap!

Try using Ilocos vinegar. It will make a world of difference.

Al's daughter

Thanks for the recipe! I also have Ruhlmann's book and have made about 7 different sausages, including an emulsion that I'm very proud of.

I tried your recipe, but I found that there was a lot of liquid inside the sausages. When stuffing the sausage, there was vinegar squirting out and leaking onto my counter top. When cooking, I found that a lot of liquid also excreted from the sausage. Ultimately, the sausage was a bit dry. My wife, who has a bio-science background, suggested adding sodium phosphate. Her reasoning is that the vinegar lowers the pH of the meat, decreasing its ability to retain moisture. Thus, adding the phosphate will balance the pH. Have you run into this problem?

I forgot to mention... I added about 1/3 cup sugar. I deviated from your recipe because I knew longanisa has a sweetness to it, but found that your recipe had no sugar. Any thoughts on this also?

Hi Filipino-Kielbasa. I never had any problems with extra liquid seaping out of the sausages, but I'm sure it's possible.

Also, this particular recipe may be dry because I've found that there isn't enough fat. However, I do have an updated recipe that includes more fat and can be found here: http://burntlumpia.typepad.com/burnt_lumpia/2009/06/homemade-longanisa.html

Also, my longanisa has no sugar in it because it is based on the sausages I've had in different towns in Ilocos Norte (none of them sweet). But by all means, add sugar if you like.

Oh my.. this is a LOT of effort!! Good job! I just had Longanisa over my filipino friends for breakfast and fell in love with it. The sweetness and charred flavor were amazing. Thanks for posting this. I will definitely bookmark and give it a try. Next, gotta buy that fancy standing mixer ;)

Longanisa here in the Philippines are really good. If you like to try our homemade longanisa and by chances you come by hundred islands, alaminos city in Pangasinan, you can drop by in 060 Marcos Avenue, Palamis. You can also contact us at 09273145014.

Just to let you know, someone is using your photo and text, even put a watermark on YOUR photo here:

he has a blogger account where he posts copied entries...

Visited Ilocos Norte/Sur last week and got two kilos of Laoag longganisa from Lourie, near the market. Will try to do a batch of my own, using your basic recipe but with the addition of cayenne pepper and perhaps some turmeric and paprika. I do a mean embutido and a killer calderreta.

In Hawaii, my dad used to make longanisa and would put them in a homemade dry box on the roof to cure. I guess the vinegar took care of any threat of botulism. Have any of you made your longanisa per the recipe and tried drying your longanisa in the sun for a few days prior to eating?

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