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Lucban Longganisa Recipe

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lucban logganisaRecipe: Homemade Longganisa Lucban

Longganisa lucban is a garlicky slightly sour sausage that is quite similar to chorizo de bilbao, the famous garlic sausage from Spain.

This is a fresh homemade version that doesn’t involve any curing so it must be frozen within 3 days of making.

2 lbs pork belly or medium ground pork
1 tbsp + 1/2 tsp rock salt
2 tbsp + 1 tsp paprika
1 tbsp + 1 tsp garlic powder
1 tsp dried oregano
2 tsp sugar
1/2 c Filipino vinegar
Pork back fat
Sausage casings

If using pork belly, grind in a meat grinder or chop with a cleaver(s). Do not grind it too finely. Add rock salt. Roast the paprika, garlic powder, and oregano in a hot pan until smoky. Add to the mixture together with the sugar and vinegar. Mix to combine. Cut small cubes of the pork back fat, about 3 to 4 tbsps, then add to the mixture and mix thoroughly. Let the mixture sit for about 30 minutes. Soften the sausage casings in warm water then pour vinegar through them. Stuff the casings with the meat mixture and form into links. Place in refrigerator and let sit covered for at least 8 hours. To cook, shallow fry in hot oil.

Source :

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  1. ECE2A says:


  2. fonzy08 says:

    akala ko walang vinegar yung lucban longganisa..ksi nabasa ko na yun ang pinagkaiba nila ng vigan sausage..yung vigan version ang may vnegar while yung lucban, oregano instead of suka…

    at saka, pwede po bang fresh garlic kaysa sa garlic powder??

    curiously yours, fonzy08

  3. Ottello says:

    Ang kaibahan po ng Lucan longanisa ay yung oregano at kulay kse may atsuete…

  4. m@cky05 says:

    ung longanisa poh bang lucban pwede e subject sa smoking?….
    and kung pwedeng gamitin ung natural na garlic kaysa powder..
    di rin ba pwedeng gumamit na mga binders para di xa maghiwlay?……

    tnx poh?………

  5. Jenny S. says:

    I really like the taste of lucbans longganisa. and i also wanted to buy and sell it for a business. Is there any supplier of that longganisa? Let me know. Im interested.

  6. kenneth says:

    sinubukan ko date gumawa ng empanada using rice flour pero bakit parang malabot sya at ang irap nyang rap kase malambot yung dough nya ano pubang pwede kong lagay

  7. kenneth says:

    ano puba ung rice flour nya malagkity puba o bikas paborito ko kasi ung bigan empanada lalo na kapag may ma party sa bahay tnx po and good bles

  8. I love the smell and taste of Oregano when added in some recipes.”,-

  9. raa says:

    very informative. i’m doing a school project. thanks.

  10. weckie says:

    saan po ba nakakabili ng pork back fat?

  11. I’ve tasted the Lucban longganisa but I still prefer the Ilocos longganisa.

  12. rowel gascon says:

    masarap ang lucban longganisa yan ang binibili ko noong nasa pilipinas pa ako,gusto kong gumawa dito sa ibang bansa para sa sarili naming ulam na mag anak, pwede po bang pamalit ang fresh garlic sa powder garlic,ilan po ba ang katumbas nito,,at pwede rin po bang lagyan ito ng anisado wine? nagpapasalamat po ako sa inyong magiging sagot ,,,,thank you very much…

  13. Viljoe says:

    Can anyone explain what “pork back fat” is?

  14. alice chua says:

    ano ang sausage casings?san nAbibili yan

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