May 30, 2010

The Famous Lucban Longganisa Recipe

What's so special about the Pahiyas Festival is the showcase of houses adorned with thousands of kiping, fruits, and vegetables all arranged so beautifully that you want to stop and take a picture at every house you pass by. It is also a great opportunity to buy lots of the famous Lucban Longganisa and kesong puti (white cheese). The streets are so busy with vendors calling out for you to buy their goods that are only available in Lucban. Lots of tourists roam the area and explore the beauty the residents have made.

Did I mention that Lucban is a no plastic zone? They pride themselves on being organic people, wrapping their yummy white cheese in banana leaves, tied with raffia (dried leaves), and placed in a box made of banana trunk. They want to spread the go-green message across to tourists, most of whom live in urban areas and are most likely not doing much effort in helping save the environment from further damage.

What I love most about Lucban is their longganisa, the Filipino name for sausage. These small logs of meat wrapped in thoroughly cleaned out pork intestines are so full of flavor that size isn't much of an issue when you're measuring your money's worth, but for me and my boyfriend, size does matter as these very tasty sausages disappear in one bite! Yes, they are that tasty. Almost like the Vigan Longganisa but more fatty, more pinkish in color, and less sour. If you haven't tried their very delicious longganisa, you can buy them at Buddy's Restaurant in Makati, which serves authentic Lucban Longganisa.

A very kind longganisa vendor from whom those lovely sausages you see in the photos are bought from gladly shared her recipe for their longganisa. Mind you, they were so good!

Here's the Lucban Longganisa Recipe:

1 kilo ground pork belly, 80% lean meat, 20% pork fat
2 tbsp rock salt
2 tbsp plus 1 tsp Spanish paprika
2 tbsp black pepper
2 tbsp garlic powder or 2 1/2 tbsp finely minced garlic
2 1/2 tsp powdered oregano
120 ml Filipino rice vinegar
4 tbsp cubed pork back fat
Edible sausage casings or thoroughly cleaned pork intestines
white vinegar, for rinsing casing.

  1. Soak the sausage casings in warm water to soften. Rinse the inside with vinegar by pouring inside.
  2. Mix all ingredients thouroughly.
  3. Let sit for 1 hour at room temperature.
  4. Soak the sausage casings in warm water to soften. Rinse the inside with vinegar by pouring inside.
  5. Stuff the meat mixture in the sausages, then tie off to make links.
  6. Let sausages sit in the refrigerator for 12 hours, then freeze afterwards.


  1. yummy. what i miss is pancit habhab!!

  2. oh i miss Lucban!especially the longganisa and broas.

  3. Secret of Lucban Longganisa is in the spice.

    This is what you are looking for

    Plectranthus amboinicus (scientific name)
    is an aromatic herb
    it is called as:
    Philippine Origano
    Jamaican Broadleaf thyme,
    Cuban Oregano,
    Indian Borage,
    Spanish thyme,
    Mexican thyme and
    Hung chanh in Vietnam.

    for every 450grams of minced pork with fat you need
    = 1 tbsp of Phil. origano extract or (2tbsp dried Phil. origano)

    ofcourse with generous amount of garlic :)
    salt to taste
    Achuete(anatto seeds) for coloring

    Important :
    it has to be the aromatic Plectranthus amboinicus
    Then you are on the right tract
    for the classic taste and smell
    of Longganisa Lucban