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Longganisa Tuguegarao
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How to Make Longganisa Tuguegarao

Longganisa Tuguegarao is a savory, garlicky sausage from the Cagayan Valley, known for its bold, salty flavor and rich, juicy texture.
Prep Time35 minutes
Cook Time30 minutes
Total Time1 hour 5 minutes
Course: Pork Recipe
Cuisine: Filipino
Keyword: Filipino sausage, Longganisa Tuguegarao, longganisang Ybanag, native longganisa
Servings: 20 pcs approx.
Calories: 220kcal
Author: Manny

Ingredients

  • 1 kilo pork coursely ground (ideally with 30% fat)
  • 1 Tbsp. ground pepper
  • 2 heads garlic chopped
  • 1 Tbsp salt
  • 3 Tbsp sukang Iloko
  • 1 1/2 Tbsp oil cooked with 1 Tbsp. achuete seeds discard the seeds
  • hog casings
  • cooking twine

Instructions

How to make Longganisa Tuguegarao:

  • If you are grinding the pork using a meat grinder, chill the pork for a few hours then chop into small pieces that will fit in the meat grinder.
  • Grind the pork coursely using a large hole meat grinder blade (5mm hole) and grind the pork.
  • Combine all the ingredients in a bowl. Mix until all the ingredients are well combined.
  • 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.
  • Hang the longganisa and air dry for a few hours. Then store it 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:

Use Coarsely Ground Pork for Best Texture

To achieve a good balance of tenderness and juiciness, coarse grind on pork is required. If the pork is finely ground, the sausage becomes too soft. Thus, fat melts a little too quickly, losing the Sisig character. It is texture that holds good shape in cooking with longganisa.

Chill the Pork Before Grinding

This will grind the pork chilled, which helps to keep the fat firm and more manageable. Cold meat also grinds much more evenly and prevents the fat from becoming too soft, relating to proper texture; it also makes the stuffing of the casing an easier process.

Don't skip the drying process

Air-dried for several hours after stuffing gives longganisa an opportunity to develop flavor and helps casing stiffen up. This step also dries it to cook better, and would not become too greasy when it is not fried properly. This helps ensure that, when you do fry it, the casing will get crispy.