Low Sodium Homemade Filipino Longganisa

Reimagine your breakfast classics with this Low Sodium Homemade Filipino Longganisa—a healthier take on the traditional Filipino sausage. Bursting with authentic flavors, this recipe combines ground pork, aromatic garlic, a hint of paprika, and the natural sweetness of brown sugar, all carefully balanced with tangy vinegar and earthy annatto powder. Crafted with reduced sodium, it’s an ideal option for those seeking a flavorful yet heart-conscious dish. The sausages are hand-stuffed into natural hog casings, ensuring the perfect bite, then pan-cooked to golden perfection. Serve these savory links alongside garlic fried rice and eggs for a beloved Filipino silog meal or pair them with vegetable sides for a versatile, nutritious dish. With just 40 minutes of prep time and customizable to your taste, this recipe invites home cooks to enjoy traditional Filipino flavor, guilt-free.

Nutriscore Rating: 61/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 8

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

Directions

Step 1

Soak the hog casing in warm water and rinse thoroughly to remove any salt residue. Set aside.

Step 2

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.

Step 3

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.

Step 4

Cover the bowl with plastic wrap and let the mixture marinate in the refrigerator for at least 2 hours, or overnight for best results.

Step 5

After marinating, fill a piping bag or sausage stuffer with the pork mixture.

Step 6

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.

Step 7

Gently fill the casing with the meat mixture, ensuring it is well packed but not too tight to prevent bursting.

Step 8

Twist the sausage into 4-5 inch links as you go. Use kitchen twine to tie off the ends and between links if needed.

Step 9

Once all the sausages are formed, bring a large skillet to medium heat.

Step 10

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.

Step 11

Serve hot with garlic fried rice and eggs for a classic Filipino breakfast or any side of your choice.

Nutrition Facts

Serving size	(610.4g)

Amount per serving	% Daily Value*
Calories	1728.2

Total Fat 106.0g	0%
Saturated Fat 39.1g	0%
Polyunsaturated Fat 0g
Cholesterol 455mg	0%
Sodium 714.7mg	0%
Total Carbohydrate 52.7g	0%
Dietary Fiber 2.3g	0%
Total Sugars 26.6g
Protein 131.8g	0%

Vitamin D 0IU	0%
Calcium 187.9mg	0%
Iron 5.8mg	0%
Potassium 235.7mg	0%

*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.

Source of Calories

Fat: 56.4%

Protein: 31.2%

Carbs: 12.5%