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Philippine Longanisa de Eugenio (Sweet Sausage)

Rated as 5 out of 5 Stars

"This is for the taste minded. Favorite of Asia, a simple sweet sausage. Have it with eggs and you are in breakfast heaven!"
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4 d 1 h 13 m servings 496
Original recipe yields 12 servings (3 pounds, about 16 links)


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  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition Facts

Per Serving: 496 calories; 44.4 8.7 14.6 71 1011 Full nutrition

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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 ...

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

Awesome recipe, made as instructed first time second time I modified by adding brown sugar rather then white, 3 tbsp of soy sauce and 1 heaping tbsp of worcestershire sauce, let melt in refrige...