Discover the delicious ways to cook longanisa, whether frying, grilling, or baking, to achieve crispy, flavorful results that will delight your taste buds.

Sweet and savory homemade skinless Longanisa. Easy to make with simple ingredients.

Spiced pork longanisa sausage served alongside fried rice and egg. Prepared in a herb meat cure and pan-fried for the perfect Filipino breakfast!

This is a basic recipe for Filipino sweet and garlicky skinless longganisa.

Skinless Longanisa Longanisa Mix1 lb Ground pork3 tbsp brown sugar1 tsp salt1 tbsp vinegar1/4 cup minced garlic2 tsp smoked paprika1 tbsp Worcestershire sauce1 tsp pepperFor cooking1/4 cup water1 t…

Delicious Hawaiian classic with a Philipino sausage twist!

I was really in a mood for cooking another authentic Filipino dish. So for dinner the other day I made a combination of two of my favourite components (or dishes) and blended the two together maki…

Like any girl born and raised in the Philippines, I have a soft spot for the local sausages, especially the ones my abuelita makes. And since she’s from Vigan, way up in the north, I’ve grown parti…

Sweet and savory homemade skinless Longanisa. Easy to make with simple ingredients.

Try this simple lean pork skinless Longganisa recipe! For a hearty breakfast, serve with egg and rice! Deliciously sweet, savory and garlicky!

How to cook longanisa? Fry it for 15 minutes (after boiling it for about 10 minutes), for other cooking tips read this post with more ways!

This is a recipe for Special Longanisa Fried Rice

This longganisa recipe is very simple and easy to make. With slightly sweet take and loaded with garlicky goodness. Normally encased in a casing but can also be made skinless.

Spiced pork longanisa sausage served alongside fried rice and egg. Prepared in a herb meat cure and pan-fried for the perfect Filipino breakfast!

Longganisa Sausage Roll: An Aussie classic, but made with Filipino Longganisa. A little bit garlicy with a touch of sweetness. It gives a different flavor profile to this classic dish.

San Diego Comic-Con is a busy every year for us. Between Paul prepping for Cool Jerk for the convention and me balancing work, the thing I look forward to the most is catching up with friends. If y…

Longganisa Sausage Roll: An Aussie classic, but made with Filipino Longganisa. A little bit garlicy with a touch of sweetness. It gives a different flavor profile to this classic dish.

Succulent scallops on a bed of sweet Filipino sausage and corn makes for an elegant dinner at home!

This longganisa recipe is very simple and easy to make. With slightly sweet take and loaded with garlicky goodness. Normally encased in a casing but can also be made skinless.

This is a basic recipe for Filipino sweet and garlicky skinless longganisa.

Spiced pork longanisa sausage served alongside fried rice and egg. Prepared in a herb meat cure and pan-fried for the perfect Filipino breakfast!

This longganisa recipe is very simple and easy to make. With slightly sweet take and loaded with garlicky goodness. Normally encased in a casing but can also be made skinless.

Longanisa (long-ah-nees- ah), is a cured sausage from the Philippines, it is kind of sweet flavored, with hints of vinegar and garlic. It is very tasty, and exceptional for breakfast, or for that matter any meal of the day. You gotta have eggs with it, it's a must. I was kicking back with a friend of mine today, and by the by we are both Filipino American dudes. And he was asking me how I cooked longanisa. I responded by "I just put it in a frying pan, and fry it up...why?" He told me that he boils it, and when the water evaporates, he lets the sausage sit in the pan, and lets the fat from the sausage ooze out, and lets it fry in the fatty juices. You see, by boiling it, it cooks it thoroughly, before it fries in the oils. The way I did mine was by just heating it up, it worked. But at times by just frying it, for some reason I would burn the outsides because the inside of the sausage would be cold, and I'd fry it longer. I guess there's two ways to do it. One would be the way I do it, just fry it up without the par boiling. Or by boiling it. Guess what, I spoke to many people on this subject, as well as looked online. And boiling it first seems to be the way to go. Hey I learned something new today. Boiling it first seems to be safer because it is pork, you want the inside of the sausage to be heated up well to kill bacteria. Directions (Boiling method) 1. Get the sausage links, and thaw it out if frozen. 2. Using a paring knife, make small slits around the links. 3. Place the links inside of a pot, and cover with water about 1/2 an inch from the links. 4. Bring to a boil, and then lower to simmer, cook until water evaporates, then let the links cook in the dried out pot for about 4-6 minutes, it should be cooking in its own fatty juices. 5. Remove from pot, serve with rice or fried rice. Directions (Frying method) 1. Get the sausage links, and thaw it out if frozen. 2. Using a paring knife, make small slits around the links. 3. In a large enough skillet, over medium high eat, pan fry the links until the fat comes out. 4. Check the inside of the sausage to see if it is hot. Using a thermometer (No need for it really), check to see if it is around 165 deg, F. Or, using your finger, if it is hot to the touch it should be safe. Whatever method you choose, try taking some cooked rice, and toss it into the pan with the fatty juices from the longanisa, and stir fry it, the flavors from the sausage is amazing. Thanks to my buddy Benny for sharing that method. Can't believe I did not know that one. Alright I'm the out of the loop longanisa dude, but not now. © 2016

Longganisa Sausage Roll: An Aussie classic, but made with Filipino Longganisa. A little bit garlicy with a touch of sweetness. It gives a different flavor profile to this classic dish.

I've had the most success with chicken sausages, like this one for roasted garlic and feta chicken sausage. It's a nod to my Greek dominated neighborhood of Astoria, New York. Garlic and feta do most of the work in flavoring this chicken sausage.

Celebrate the fusion of flavors found in Pancit Lechon, where tender noodles, succulent pork, and vibrant veggies intertwine in a festive, mouthwatering feast. This Filipino delight is a true testament to the power of culinary creativity.

This longganisa recipe is very simple and easy to make. With slightly sweet take and loaded with garlicky goodness. Normally encased in a casing but can also be made skinless.