Low Sodium Pork Longganisa

Savor the rich, garlicky goodness of *Low Sodium Pork Longganisa*, a healthier twist on the beloved Filipino breakfast sausage! Crafted with tender ground pork, aromatic spices like paprika and ground bay leaf, and naturally sweetened with coconut sugar, this recipe delivers all the classic flavors you love without the excess sodium. A hint of apple cider vinegar adds a tangy depth, while annatto powder lends a signature golden hue. Whether stuffed into natural hog casing or hand-shaped into logs, these sausages are marinated for maximum flavor and pan-fried to caramelized perfection. Serve them sizzling hot with steamed rice and a fresh tomato salad for an authentic, heart-smart meal that’s as delicious as it is wholesome. Perfect for meal prepping or indulgent breakfasts, this low-sodium dish is a must-try for Filipino food lovers!

Nutriscore Rating: 61/100

Prep Time:60 mins

Cook Time:15 mins

Total Time:75 mins

Servings: 4

Ingredients

• 500 grams ground pork (preferably with a good balance of fat)
• 6 cloves garlic, minced
• 3 tablespoons coconut sugar
• 2 tablespoons apple cider vinegar
• 1 teaspoon black pepper, ground
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1 leaf bay leaf, ground into powder
• 1 teaspoon annatto powder
• 2 tablespoons water
• 1 tablespoon olive oil or pork lard
• 0 natural hog casing (optional)

Directions

Step 1

In a large bowl, combine the ground pork, minced garlic, and coconut sugar. Mix thoroughly to make sure the flavors infuse well.

Step 2

Add the apple cider vinegar, black pepper, paprika, onion powder, ground bay leaf, and annatto powder to the pork mixture. Mix again until all ingredients are evenly distributed.

Step 3

Pour in the water and olive oil or pork lard. Continue mixing until the meat binds well and has an even, cohesive texture.

Step 4

For best results, cover the mixture with plastic wrap and refrigerate for at least 1 hour to marinate and let the flavors blend together.

Step 5

If using natural hog casing, rinse it under cold water and soak it in warm water for about 30 minutes. Flush the inside of the casing to clean it thoroughly.

Step 6

Fill the casing with the pork mixture using a sausage stuffer, ensuring to prick any air pockets with a needle. Form each sausage into approximately 5-inch links. If you don’t have casing, shape the pork mixture into small logs by hand.

Step 7

Once the sausages are formed, they can be cooked immediately or frozen for future use.

Step 8

To cook, heat a non-stick skillet over medium-high heat. Add the longganisa and about 1/4 cup of water. Cover the skillet and let the water simmer.

Step 9

Allow the water to evaporate completely. Once the skillet is almost dry, reduce the heat to low and continue cooking until the sausages render their fat and become a rich brown color, approximately 5-7 minutes.

Step 10

Turn the longganisa frequently for even cooking and to prevent sticking.

Step 11

Serve hot with steamed rice and tomato salad, or wrap in wax paper to create a grab-and-go delight.

Nutrition Facts

Serving size	(646.4g)

Amount per serving	% Daily Value*
Calories	1822.6

Total Fat 130.8g	0%
Saturated Fat 45.0g	0%
Polyunsaturated Fat 0g
Cholesterol 365mg	0%
Sodium 348.8mg	0%
Total Carbohydrate 48.5g	0%
Dietary Fiber 3.0g	0%
Total Sugars 36.6g
Protein 108.7g	0%

Vitamin D 0IU	0%
Calcium 125.7mg	0%
Iron 6.8mg	0%
Potassium 1645.9mg	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: 65.2%

Protein: 24.1%

Carbs: 10.7%