Longanisa Recipe | Grilling

It may be a little early in the season to start dolling out the "I'm thankful for's," but there's really isn't a time that we can't be grateful for the porky, fatty cuisine from the Philippines. I owe so much my fiancée; and her family for opening me up to the world of tocino, lumpia, lechon, and adobo—just to name a few. Among all the tasty dishes, I've found a real affinity for the Filipino breakfast meats, one of my favorites being longanisa, a garlic and vinegar-rich pork sausage.

An excellent recipe came my way about a year ago via Marvin over at Burnt Lumpia. Like him, I wanted to create a sausage remnant the ones cooked by my (future) family, and although I'm used to a slightly sweeter version, this recipe pulled it off pretty well.

I usually have longanisa pan-fried alongside a fried egg or garlic fried rice, but they stood up and tasted great on the grill. The heat of the grill added an extra crispness to the casing that first popped in my mouth, then oozed the juicy innards, which brought on these early feelings of thanksgiving.

Adapted from Burnt Lumpia

Recipe Facts

Prep: 75 mins
Cook: 25 mins
Chilling Time: 8 hrs
Total: 9 hrs 40 mins
Serves: 10 servings
Makes: 20 4-inch links

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  • 2 1/2 pounds boneless pork butt, cut into small cubes

  • 1/2 pound pork fatback, cut into small cubes

  • 2 tablespoons kosher salt

  • 1 tablespoon freshly ground black pepper

  • 1/2 teaspoon red pepper flakes

  • 12 large cloves garlic, minced

  • 2/3 cup chilled cider vinegar

  • Hog casings, soaked for at least 30 minutes in warm water, then rinsed well inside and out


  1. Combine the cubed pork, fatback, salt, black pepper, red pepper flakes, and garlic in a large bowl. Cover and refrigerate overnight.

  2. Grind the mixture through the large die of a meat grinder. Add the chilled vinegar and mix with your hands until just combined.

  3. Make a small patty of the sausage mixture and place the rest in the refrigerator. Pan fry patty in a skillet until cooked through. Taste test the patty and adjust seasoning of sausage mixture if necessary.

  4. Fit casings over sausage stuffing horn and tie off the end. Stuff all of the sausage into the casings and tie into 4-inch links. Refrigerate sausages until ready to use.

  5. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly. Grill sausages until cooked through, or when an instant read thermometer reads 150°F when inserted into the middle of the sausage. Let cool for 5 minutes, then serve.

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Nutrition Facts (per serving)
354 Calories
27g Fat
4g Carbs
22g Protein
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Nutrition Facts
Servings: 10
Amount per serving
Calories 354
% Daily Value*
Total Fat 27g 35%
Saturated Fat 10g 50%
Cholesterol 87mg 29%
Sodium 824mg 36%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 22g
Vitamin C 4mg 18%
Calcium 49mg 4%
Iron 2mg 9%
Potassium 364mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)