Low Sodium Homemade Filipino Longganisa
Elevate your breakfast game with this *Low Sodium Homemade Filipino Longganisa*, a healthier spin on the beloved Filipino sausage dish. Packed with aromatic garlic, smoky paprika, and a touch of sweet brown sugar, this recipe balances rich, traditional flavors without the excessive salt. The secret lies in using natural hog casing for that satisfying snap and marinating the pork mixture overnight for deep, well-rounded flavors. Perfectly pan-seared until golden brown, these sausages are best served alongside garlic fried rice and sunny-side-up eggs for a vibrant, Filipino-inspired meal. Whether you're cutting back on sodium or simply seeking homemade goodness, this longganisa recipe delivers unmatched comfort and authenticity in every bite.
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Recipe Information
Ingredients
- 500 grams ground pork
- 6 cloves minced garlic
- 3 tablespoons brown sugar
- 0.5 teaspoon ground black pepper
- 2 tablespoons vinegar
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon annatto powder
- 2 tablespoons corn starch
- 1 length natural hog casing
Instructions
Soak the hog casing in warm water and rinse thoroughly to remove any salt residue. Set aside.
In a large mixing bowl, combine the ground pork, minced garlic, brown sugar, black pepper, vinegar, paprika, onion powder, garlic powder, annatto powder, and corn starch.
Mix everything together thoroughly until all ingredients are well incorporated. It is important to knead the mixture with your hands for at least 5-10 minutes to blend the flavors evenly.
Cover the bowl with plastic wrap and let the mixture marinate in the refrigerator for at least 2 hours, or overnight for best results.
After marinating, fill a piping bag or sausage stuffer with the pork mixture.
Carefully slide the hog casing over the nozzle of the piping bag or sausage stuffer, leaving a few inches of casing at the end to tie off.
Gently fill the casing with the meat mixture, ensuring it is well packed but not too tight to prevent bursting.
Twist the sausage into 4-5 inch links as you go. Use kitchen twine to tie off the ends and between links if needed.
Once all the sausages are formed, bring a large skillet to medium heat.
Add a small amount of water to the skillet and place the sausages in. Cover and cook until the water evaporates, then continue to cook in their own rendered fat until golden brown, flipping occasionally.
Serve hot with garlic fried rice and eggs for a classic Filipino breakfast or any side of your choice.
Nutrition Facts
Calories |
1728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.0 g | 136% | |
| Saturated Fat | 39.1 g | 196% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 455 mg | 152% | |
| Sodium | 715 mg | 31% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 26.6 g | ||
| Protein | 131.8 g | 264% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 188 mg | 14% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 236 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
