How to Make Adobo Longganisa

Adobo longganisa is a savory Filipino sausage inspired by the bold, garlicky, and tangy flavors of the classic adobo dish, offering a unique twist on a beloved favorite.

Prep Time10

Cook Time15

Total Time25

Course: Pork Recipe

Cuisine: Filipino

Keyword: adobo longganisa, longganisang adobo

Servings: 20 pcs

Calories: 364kcal

Author: Manny

Ingredients

1 kilo ground pork
125 grams garlic minced
1/2 Tbsp. ground black pepper
1/2 tsp. salt
1/8 cup vinegar sukang iloko
1/8 cup soy sauce
1 Tbsp. atchuete seeds
2 Tbsp. cooking oil
3 pcs laurel leaves
hog casing

Instructions

How to make Adobo Longganisa:

To make atchuete oil, in a pan, heat cooking oil and put atchuete seeds and laurel leaves. Fry the in low heat until the oil turns color red. Cool and strain the seeds from the oil. Set aside the atchuete oil.
In a mixing bowl, combine ground pork, garlic, black pepper, salt, vinegar, soy sauce, and atchuete oil. Mix well until all the ingredients are well combined.
Store in the refrigerator overnight or at least 3 hours before stuffing in the hog casing. If you are using dried hog casing, soak in warm water for 30 minutes before using.
Using a sausage stuffer or a funnel, insert the first end of the hog casing on the funnel and fill it with the meat mixture. Divide the longganisa into 2 to 3 inch links by twisting and tie with strings.
Dry under the sun for half a day or at least 3 to 4 hours before cooking or storing in the freezer. To cook the longganisa, put a small amount of water in a pan and boil unit the liquid evaporates. Then fry with a some cooking oil until brown.

Notes

Cooking Tips:

Achieve Perfect Flavor Balance with Marination Time

To bring out the best flavors in your adobo longganisa, let the pork mixture marinate overnight or for at least three hours. This allows the garlic, vinegar, and soy sauce to deeply penetrate the meat, creating a richer and more savory taste. The longer marination ensures every bite is packed with bold and authentic flavors.

Properly Prepare Your Atchuete Oil

Low heat is key when making atchuete oil to avoid burning the seeds, which can result in a bitter taste. Stir the seeds occasionally as they cook, and once the oil turns a vibrant red, strain it immediately to remove any residue. This simple step adds a touch of nuttiness and elevates the color of your longganisa.

Ensure Even Drying for Better Texture

If drying your longganisa under the sun, hang the sausages in a cool, dry area with good airflow to ensure even drying. Proper drying helps the casing firm up, giving the longganisa its satisfying bite and enhancing its shelf life. Avoid humid environments, as they can compromise the drying process and the overall quality of the sausage.