Longanisa Recipe


Longanisa Recipe

How To Make Longanisa

If you want to make a Filipino chorizo, you should try this longanisa recipe. This sausage has the perfect balance of sweet, garlicky, and savory.

Prep: 18 mins
Cook: 20 mins
Total: 38 mins


  • lb ground pork
  • 1 tbsp coarse salt
  • ½ tsp Prague powder
  • 1 tsp sodium phosphate
  • ¼ cup cold water
  • ¼ cup Textured Vegetable Protein
  • 1 tbsp Isolate
  • ½ tsp Carrageenan
  • 2 tbsp sugar
  • 6 tbsp garlic, minced
  • 2 tbsp paprika, for color
  • 3 tbsp Anise Liquor
  • 1 tbsp ground black pepper
  • 2 tbsp pineapple juice
  • ½ tsp meat enhancer, optional


  1. In a large container mix the salt, Prague powder, phosphate, Anise liquor, and water.
  2. Add the Textured Vegetable Protein, Isolate, and Carrageenan.
  3. Add the ground pork followed by the sugar, garlic, paprika, ground black pepper, pineapple juice, and meat enhancer then mix thoroughly.
  4. Place inside the refrigerator for 12 hours.

  5. Shape and wrap the longanisa individually. Use sausage casings or simply shape the mixture over a wax or parchment paper. At this point, the finished product is ready to be cooked.


  • Sugar: 8g
  • :
  • Calcium: 86mg
  • Calories: 740kcal
  • Carbohydrates: 14g
  • Cholesterol: 184mg
  • Fat: 54g
  • Fiber: 2g
  • Iron: 3mg
  • Monounsaturated Fat: 24g
  • Polyunsaturated Fat: 5g
  • Potassium: 820mg
  • Protein: 47g
  • Saturated Fat: 20g
  • Sodium: 1891mg
  • Vitamin A: 173IU
  • Vitamin C: 12mg
Nutrition Disclaimer
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