Sweet Longganisa Recipe (Pampanga Style)

Photo Credits: instagram.com/iamjomardavid


  • 1 pound ground pork shoulder
  • 6 cloves of garlic, crushed
  • 1 tablespoon vinegar
  • 1/4 cup brown sugar
  • 1 tablespoon salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon achuete oil, more if making skinless sausages
  • hog casing, optional
  • canola oil, for pan-frying


  1. Combine all ingredients except the hog casing and canola oil.  Mix very well. Cover and refrigerate for at least an hour or overnight. Adjust the taste by frying a spoon of the marinated ground pork and tasting it.
  2. To make skinless longganisa, shape the marinated ground pork into 3-inch sausages using achuete oil. Fry in a lightly oiled skillet until cooked through and golden brown.
  3. To make longganisa links, wash the hog casings thoroughly with warm running water before stuffing them with the sausage.  Food writer Hank Shaw has an excellent how-to on making homemade sausages in the blog Simply Recipes.  His instructions are very clear and are accompanied with equally clear step-by-step photographs.
  4. Place the sausage links in a skillet and pour enough water to come about halfway up the sides of the links.  Simmer over medium-to-high heat, turning the sausages until all the water evaporates, about 5 to 10 minutes.  Add oil and fry until golden brown.

Credits to: blog.junbelen.com;ctto