To make longganisa for breakfast sausage, start by marinating the pork in a mixture of vinegar, garlic, sugar, and salt. Then, wrap the pork in banana leaves or casings and cook it. Once the pork is cooked, you can eat it on its own or use it as an ingredient in other dishes. The Longganisa Recipe (Filipino sweet sausage) is a delicious recipe

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Cover the bowl with cling wrap or lid and refrigerate for 5 days. Stuff mixture in pork casings using a funnel or sausage stuffer. If using dried hog casing, soak in warm water for 3 minutes before stuffing. Divide the longganisa by twisting into 2 inch links then tie with strings. Hang to dry for 4 hours in shaded area.

Longaniza vs Chorizo. Unlike chorizo, longaniza is chopped and placed into an intestinal casing. Whereas chorizo and any other traditional sausage are cooked as ground meat, giving it a more rough texture. It is also much spicier than chorizo. Though both are often spiced differently, longaniza is distinguished by its stronger and spicier taste.

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how to make longganisa step by step