Beef Longganisa Recipe
Beef Longganisa captures the heart of Filipino comfort food — a perfect harmony of sweet, savory, and mildly spicy flavors packed into every bite. This homemade sausage, crafted from seasoned ground beef and aromatic spices, offers a delicious twist on the classic pork longganisa. It’s especially delightful when served hot with garlic fried rice and eggs, creating a satisfying breakfast or brunch that energizes the day. Beyond mornings, it also shines as a flavorful protein option for lunch or dinner, served with vinegar dip or fresh vegetables on the side.
Ingredient Breakdown
At the core of this dish lies ground beef, which delivers a hearty, meaty texture that stays tender once cooked. To achieve the dish’s signature flavor, a blend of brown sugar, soy sauce, and salt strikes the ideal balance between sweet and savory — a flavor combination deeply rooted in Filipino cuisine. Finely chopped garlic and red onion bring complexity and aroma, infusing the meat mixture with earthy undertones. For a gentle kick, red pepper flakes and black pepper add subtle heat, enhancing the richness without overpowering the palate. A light layer of oil during frying ensures that each sausage develops a caramelized crust, locking in flavor while keeping the interior juicy.
Step-by-Step Preparation Guide
The journey to a perfectly cooked Beef Longganisa begins with mixing the ingredients thoroughly. Start by combining ground beef, brown sugar, soy sauce, and salt until the flavors meld evenly into the meat. Incorporate the garlic, onion, and spices, blending until the mixture becomes slightly sticky — a sign that it’s well-bound and ready for shaping.
Forming the sausages is simple yet precise. Using small pieces of wax paper, spoon portions of the mixture and shape them into compact logs, about three to four inches long. Rolling them tightly ensures uniform cooking later on. Once shaped, chilling the longganisa overnight in the refrigerator allows the seasonings to penetrate the meat fully while firming the texture, preventing the sausages from falling apart during frying.
When ready to cook, heat a thin layer of oil in a skillet over medium flame. Unwrap each longganisa and cook gently, turning them frequently to brown all sides evenly. The slow frying process ensures a golden, caramelized exterior and a fully cooked center without burning. Once done, transfer them to a plate lined with paper towels to absorb excess oil. Serve hot and aromatic, ideally alongside garlic fried rice and eggs for a meal that feels both traditional and deeply comforting.
Recipe Tips
Use lean ground beef for a cleaner taste, but retain a little fat to keep the sausages moist.
Chill the mixture well before cooking to help the sausages hold their shape.
Maintain medium heat when frying to prevent burning and ensure even browning.
Adjust the red pepper flakes according to your preferred spice level for a personalized flavor.
What to Serve With This Recipe
Nothing completes Beef Longganisa better than the classic Filipino breakfast trio — garlic fried rice, fried eggs, and a side of sliced tomatoes. Together, they create the beloved “Longsilog,” a comforting combination of longganisa, sinangag (fried rice), and itlog (egg). For added brightness, pair the sausages with pickled papaya or atchara to cut through the richness. A dipping sauce made from spiced vinegar offers a tangy counterpoint that enhances each bite. Whether for breakfast or brunch, these accompaniments make the dish feel authentic, filling, and full of character.
Creative Variations
For those who enjoy experimenting, Beef Longganisa lends itself beautifully to creative variations. To craft a sweeter version, reduce or omit the red pepper flakes, letting the brown sugar’s caramel notes shine through. For an indulgent twist, mix in grated cheese before shaping — the melted cheese inside adds a creamy surprise that balances the savory flavor. You can also turn them into bite-sized treats, forming mini longganisa pieces perfect for parties or snack platters. These variations retain the dish’s essence while giving it a unique flair suited to different occasions.
Frequently Asked Questions
Can I use ground pork or chicken instead of beef?
Yes, pork or chicken are excellent alternatives, though beef provides a deeper, heartier flavor.
How long can I store uncooked longganisa in the refrigerator?
Keep them refrigerated for up to 3 days, ensuring they’re wrapped tightly to maintain freshness.
Can I freeze the mixture for future use?
Absolutely. Freeze shaped longganisa for up to 2 months; thaw overnight in the fridge before frying.
Why does my longganisa break apart while cooking?
This can happen if the mixture wasn’t chilled long enough or if the heat was too high during frying. Ensure the meat is firm and cook gently for best results.
Beef Longganisa brings together the comfort and vibrancy of Filipino flavors in one simple, satisfying dish. Each piece offers a blend of sweet, savory, and spicy notes that perfectly complement garlic rice and eggs. Whether enjoyed for breakfast or as a hearty meal any time of day, it’s a dish that embodies home-style warmth and timeless Filipino taste — straightforward to prepare yet full of unforgettable flavor.
Ingredients
1/2 kilogram ground beef
1 small red onion, peeled and finely chopped
2 cloves garlic, peeled and minced
3 tablespoons brown sugar
1 tablespoon soy sauce
1 tablespoon salt
1 teaspoon red pepper flakes, or to taste
1/2 teaspoon freshly ground black pepper
Oil, for frying
Instructions
In a mixing bowl, combine the ground beef, brown sugar, soy sauce, and salt. Stir well until the seasonings are evenly distributed throughout the meat. Add the finely chopped onion, minced garlic, red pepper flakes, and black pepper, blending thoroughly to create a cohesive mixture. The texture should be sticky and well-bound, ensuring the flavors are evenly incorporated.
Prepare 12 square sheets of wax paper. On a clean surface or cutting board, lay down one sheet and spoon about 2 tablespoons of the beef mixture onto the lower half of the paper. Shape the meat into a small log, roughly 3 to 4 inches long. Fold the wax paper over the mixture, pressing the beef gently with your thumbs to form a tight roll. Continue rolling until sealed. Repeat the process with the remaining mixture and sheets of wax paper.
Once all are shaped, place the wrapped longganisa logs on a tray and refrigerate overnight. This chilling process helps the flavors develop and allows the meat to firm up, making it easier to cook.
When ready to cook, heat a thin layer of oil in a nonstick skillet over medium heat. Unwrap each longganisa and place them carefully in the hot oil. Fry slowly, turning occasionally to brown all sides evenly. Continue cooking until the sausages are caramelized on the outside and cooked through to the center, about 8 to 10 minutes depending on thickness.
Transfer to a serving plate and drain excess oil on paper towels if needed. Serve hot alongside garlic fried rice and sunny-side-up eggs for a classic Filipino breakfast experience.
Beef Longganisa Recipe
Ingredients
- 1/2 kilogram ground beef
- 1 small red onion peeled and finely chopped
- 2 cloves garlic peeled and minced
- 3 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon salt
- 1 teaspoon red pepper flakes or to taste
- 1/2 teaspoon freshly ground black pepper
- Oil for frying
Instructions
- In a mixing bowl, combine the ground beef, brown sugar, soy sauce, and salt. Stir well until the seasonings are evenly distributed throughout the meat. Add the finely chopped onion, minced garlic, red pepper flakes, and black pepper, blending thoroughly to create a cohesive mixture. The texture should be sticky and well-bound, ensuring the flavors are evenly incorporated.
- Prepare 12 square sheets of wax paper. On a clean surface or cutting board, lay down one sheet and spoon about 2 tablespoons of the beef mixture onto the lower half of the paper. Shape the meat into a small log, roughly 3 to 4 inches long. Fold the wax paper over the mixture, pressing the beef gently with your thumbs to form a tight roll. Continue rolling until sealed. Repeat the process with the remaining mixture and sheets of wax paper.
- Once all are shaped, place the wrapped longganisa logs on a tray and refrigerate overnight. This chilling process helps the flavors develop and allows the meat to firm up, making it easier to cook.
- When ready to cook, heat a thin layer of oil in a nonstick skillet over medium heat. Unwrap each longganisa and place them carefully in the hot oil. Fry slowly, turning occasionally to brown all sides evenly. Continue cooking until the sausages are caramelized on the outside and cooked through to the center, about 8 to 10 minutes depending on thickness.
- Transfer to a serving plate and drain excess oil on paper towels if needed. Serve hot alongside garlic fried rice and sunny-side-up eggs for a classic Filipino breakfast experience.