This post How to Cook Longanisa is about cooking Filipino sausage and not how to make longanisa. In the Philippines and other parts of the world, pre-made longanisa are sold in markets or Asian stores. I live in the US and the only thing available in my area are frozen uncooked longanisa sold in Asian stores.
This post will help younger generation who are away from their family or who simply wants to learn how to cook longanisa. Honestly, it was in my late 20’s when I learned how to cook longanisa. I attending school and away from my family, if I have a craving for Filipino food I just went to a Filipino restaurant.
When I moved to the US, Filipino food and supplies were limited. Even if I knew how to make stuff it was hard to find the ingredients I need. Today, it’s a different story, even local grocers carry Asian food and supplies. When I go to an Asian store, I go crazy with the many selections available. I seem to go in circles for an hour looking for the stuff I need. There’s so many choices to go with.
As we all know, longanisa is delicious if packed with chunks of fat. That is the reason why I would rather buy pre-made. I used to make the sweet longanisa recipe but I end up making a lot. It became convenient to get it from the freezer and cook it. We love longanisa but we try to avoid having it all the time because it is loaded with too much fat! And if I make it lean, it is not as good. My solution is to buy 2 packages of frozen longanisa as well as tocino every 4 months just to satisfy my craving.
Two years ago, I was experimenting and making garlic longanisa from Nueva Ecija. Tried a couple of ways, the taste was close but I don’t seem to get the right consistency of garlic. So, if anyone has this recipe, please share.
Anyway, cooking longanisa is easy. If frozen, thaw in the fridge the night before cooking. It comes in many flavor and cooking instruction is pretty much the same. Some people prefer it well done like us with a crusty outside.
Tips in Cooking Longanisa Juicy & Tender
- 1 package Frozen Uncooked Longanisa Net Wt. 12 oz 340g.
- Place longanisa in pan with ½ cup water and cook under medium to low heat. When cooking the sweet flavor, it can burn easily so never cook in high heat.
- Do not poke with fork before cooking. They say to poke it so it releases its oil. I want the longanisa to cook in its juice and oil.
- Do not add too much water.
- Do not add oil before cooking since it will release its own oil.
- Once water evaporates, it will start frying. If released oil is not enough, add about 2 tablespoons of oil. Watch it, as it can easily burn especially if cooking with sweet longanisa. Reduce heat, if needed.
- After frying for a few minutes, time to separate each piece. Take a fork and poke each piece while holding lid as shield as it can squirt oil on you. Now, it is easier to flip on all sides to cook evenly.
- At this stage, fry depending on your preference. When cooking sweet longanisa, we like the skin a bit crusty but not burned. When we visit the Philippines, we request my Aunt to cook the Nueva Ecija longanisa crispy. Once cook, she’ll cut it in half and fry the inside too. Yummy!
How to Cook Longanisa
Longanisa is a delicious Filipino sausage that comes in many flavor, cooked in water and fried.
- 1 package frozen uncooked longanisa net wt. 12 oz 340g
- ½ cup water
- 2 tablespoons oil optional
Place longanisa in pan with ½ cup water and cook in medium to low heat. Cover pan.
Simmer until water evaporates and oil is released.
It will fry on its own oil. Check if you need to add some oil.
Reduce heat, if needed so it doesn’t burn. Remember, it has sugar and it can easily burn.
After 2 minutes of frying, separate longanisa using a scissor. Before doing that, take a fork and poke each piece so it releases excess oil. Use lid as shield as it can squirt oil on you.
Flip longanisa on all sides to brown evenly. Leave a little longer if you like a crusty outside. Remove from heat.
Serve with lots of rice and a side of cube tomatoes. Enjoy!