Philippine Longanisa de Eugenio (Sweet Sausage) Recipe

Name: Philippine Longanisa de Eugenio (Sweet Sausage)
Prep time: 45 min
Cook time: 28 min
Total time: 5833 min
Yield: 12
Ingredients: 0.5 cup white sugar; 4.5 teaspoons fine salt; 1 teaspoon dried oregano; 0.5 teaspoon ground pepper; 0.5 teaspoon curing salt (Prague powder #1); 0.25 teaspoon ground ginger; 2 pounds ground pork; 1 pound coarse ground pork back fat; 1 tablespoon minced garlic; 0.25 cup distilled white vinegar; Hog casing, rinsed well

Cook Time: 28 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 12 servings

cup white sugar
4 teaspoons fine salt
1 teaspoon dried oregano
teaspoon ground black pepper
teaspoon curing salt (Prague powder #1)
teaspoon ground ginger
2 pounds ground pork
1 pound coarse ground pork back fat
1 tablespoon minced garlic
cup distilled white vinegar
Hog casing, rinsed well

Directions

Step 1: In a small bowl, combine the sugar, salt, oregano, black pepper, curing salt, and ground ginger. Stir well until the mixture is thoroughly combined, then set it aside.

Step 2: In a large mixing bowl, combine the ground pork, coarse ground pork back fat, and minced garlic. Sprinkle the sugar mixture over the meat and thoroughly mix together.

Step 3: Pour in the distilled white vinegar and continue to mix until all ingredients are well incorporated.

Step 4: Rinse the hog casing under cold water, making sure all salt or brine is completely washed away. Tie a knot at one end of the casing, then slide the other end onto a sausage stuffing tube.

Step 5: Carefully stuff the hog casing with the sausage mixture, twisting the filled casing every 2 to 4 inches to form individual links. Continue until all the sausage mixture has been used, then tie a knot at the end of the last link.

Step 6: Use fine cotton kitchen twine to tie the ends of each sausage link tightly. After securing the links, cut between each one to separate them.

Step 7: Transfer the sausages to a glass or plastic . Cover the and place it in the refrigerator to mature for 4 days. After this, the sausages can be frozen if desired.

Step 8: To cook the longanisa, add to inch of water into a skillet. Add the thawed sausage links and simmer over medium-high heat until the water evaporates, approximately 20 minutes.

Step 9: Once the water has evaporated, uncover the skillet and allow the sausages to fry in their own fat until golden brown, about 8 minutes more.

Nutrition Facts (per serving)

Calories: 496
Total Fat: 44g (57% DV)
Saturated Fat: 16g (81% DV)
Cholesterol: 71mg (24% DV)
Sodium: 1011mg (44% DV)
Total Carbohydrate: 9g (3% DV)
Dietary Fiber: 0g (0% DV)
Total Sugars: 8g
Protein: 15g (29% DV)
Vitamin C: 1mg (1% DV)
Calcium: 17mg (1% DV)
Iron: 1mg (4% DV)
Potassium: 220mg (5% DV)

Servings Per Recipe: 12

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Disclaimer: Nutrient information is not available for all ingredients. The amount is based on available nutrient data. Consult your doctor or dietitian if following a medically restrictive diet.

History and Origin

The Philippine Longanisa de Eugenio is a beloved variation of Filipino longanisa, a type of sausage with roots deeply embedded in Filipino culinary tradition. The dish is said to be named after the Eugenio family, who were known for perfecting the sweet and savory flavor profile that has become iconic in Filipino breakfasts. The name longanisa itself traces back to the Spanish colonial period, where the Spanish introduced various forms of sausage to the Philippines. The sweet variety, characteristic of the Longanisa de Eugenio, has evolved over generations and reflects a fusion of local flavors with Spanish influences, particularly in its use of sugar and vinegar, which balance the richness of the pork.

Regional Variations

Across the Philippines, longanisa varies by region, with each area putting its unique spin on the recipe. While the Longanisa de Eugenio is particularly popular in the northern regions, it is also loved throughout the entire country. In the province of Pampanga, for example, longanisa tends to be more garlicky and spicier, while in regions like Batangas, the sweet longanisa reigns supreme, often incorporating more sugar and sometimes even pineapple for an added sweetness. The Longanisa de Eugenio, however, stands out for its perfect balance of sweetness and savory flavor, with pork fat adding richness and garlic offering a distinctive punch.

Differences from Similar Dishes

What sets Longanisa de Eugenio apart from other types of longanisa is its sweetness, a feature not always present in Filipino sausages. Some Filipino longanisas, such as the "longanisa de recado," lean more toward salty or garlicky flavor profiles, using a combination of salt, garlic, and vinegar. The sweet version, especially the one developed by Eugenio, uses sugar, which caramelizes when cooked, giving the sausage a distinct golden-brown crust and a soft, juicy interior. This sweetness makes it a favorite breakfast food, often paired with eggs and rice for a hearty start to the day. The choice of curing the sausage before cooking also allows the flavors to intensify, making each bite a satisfying combination of sweet, savory, and umami.

Where It Is Typically Served

Longanisa de Eugenio is a breakfast staple in Filipino households, often served with a side of garlic rice, known locally as "sinangag," and fried eggs. It is commonly enjoyed during special occasions, such as family gatherings or celebrations, where the dish is served as part of a larger Filipino breakfast spread. In Filipino street food culture, longanisa is also a popular snack, often served in "tusok-tusok" style, where the sausage links are skewered on sticks for easy consumption while on the go. In recent years, Longanisa de Eugenio has gained popularity internationally, especially in Filipino restaurants and specialty food markets outside the Philippines, where it is often served with a variety of dipping sauces to complement its flavor.

Interesting Facts

1. The curing process for Longanisa de Eugenio is crucial to its distinct taste. The sausages need to sit for at least four days in the refrigerator, allowing the flavors to meld and develop before being cooked.

2. Longanisa de Eugenio can be made with different meats, including chicken and beef, though pork remains the most common choice. The use of pork fat is key to achieving the sausage's rich texture and flavor.

3. Though longanisa is often considered a breakfast food, it is versatile and can be used in other dishes, such as in Filipino-style tacos, sandwiches, or even as a topping for rice bowls.

4. The sausages are typically fried after simmering in water, which ensures that the casing remains crisp and golden while the interior stays moist and tender. This technique is widely used in cooking longanisa and other Filipino sausages.

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FAQ about Philippine Longanisa de Eugenio (Sweet Sausage) Recipe

The longanisa should cure in the refrigerator for 4 days before it can be cooked. This maturation process enhances the flavor and texture of the sausage.

Yes, after the 4-day curing period in the refrigerator, the longanisa can be frozen. It's best to freeze it in individual links for easy use later.

Store uncooked longanisa in the refrigerator for up to 4 days or freeze it for longer storage. Make sure it's tightly covered to avoid air exposure.

The traditional casing used for longanisa is hog casing, but if you're unable to find it, you can also use synthetic casings or make skinless sausages.

Yes, the seasoning can be adjusted. For example, you can add more or less sugar to adjust sweetness, or experiment with other spices like paprika or cayenne pepper for extra flavor.

To cook longanisa, simmer the thawed sausage links in a skillet with 1/2 to 3/4 inches of water. Once the water evaporates, allow the sausages to fry in their own fat until golden brown, which takes about 8 minutes.

Longanisa is traditionally served with eggs for breakfast, but you can also pair it with rice, pancakes, or street tacos for a delicious meal.

Curing salt is used to preserve the sausages and develop their characteristic color. While it’s recommended for authentic longanisa, you may omit it if you prefer, but the texture and color might differ.

To thaw frozen longanisa, place it in the refrigerator overnight or use the defrost setting on your microwave. Avoid thawing at room temperature to maintain food safety.

Pork fat is essential for the texture and moisture of longanisa. If you wish to substitute it, consider using another fatty meat, like beef fat, but the taste and texture may vary.

Comments

Patricia Adams

05/22/2025 12:40:43 AM

Thank you immensely for sharing this recipe! I had been searching for it for a long time and had almost given up hope. My husband is half Filipino and has a deep connection to the cuisine, having been raised there. Every now and then, he yearns for these delightful sausages. They are absolutely fantastic! They have become a favorite for everyone who tries them!