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Lucban’s Sausage aka Longganisang Lucban

Longganisang Lucban

Longganisang Lucban

Longganisang Lucban is a sausage native to the Quezon Province in the Philippines and as it is named probably originated in Lucban, Quezon. The recipe is designed for a long shelf life and basically the sausage is self contatined since you don’t need oil to cook it.

The commonly this sausage is manufactured lovingly in the towns of Sariaya, Tayabas, Lucena and Lucban in either backyard industries or large scale operations.

The usual recipe would be like this , do keep in mind recipe varies from household to household

1 kg of cubed (as opposed to chopped or ground) pork with fat.

¼ cup of oregano extract (can be more or less depending on taste)

1 teaspoon of paprika

1 teaspoon of salt

1 cup of chopped garlic (acts as the preservative)

Sausage casing (pork intestines preferred)

How to cook

Get a pan place the sausages in it and add water till the sausages are half covered. Boil the sausages and prick them so that the casings won’t explode. Cook till the water is all evaporated and what remains is the oil from the sausage.

Longganisang Lucban is best eaten hot either in itself as a viand or part of the infamous longsilog(longganisa, sinangag at itlog). Some prefer to dip it in vinegar with garlic though my personal preference is to dip it in brown sugar.


September 12, 2008 - Posted by | Food | , , , , , , , ,


  1. wow sarap nan!

    Comment by byron | September 13, 2008 | Reply

  2. hahahaha d lang yan ang sangkap, kung yun lang dapat tulad tulad ang lasa ng longanisang lucban…pero iba sa amin hehehhe sinasamahan namin ng pag mamahal un kaya lalo sumsarap ang longanisa namin…

    Comment by kulaski | December 1, 2008 | Reply

  3. pwede bang instead of oregano extract, e oregano flakes ang ilagay?

    Comment by botoknoy | April 21, 2009 | Reply

    • nope it has to be the extract from fresh oregano.

      Comment by Kaisei | April 2, 2010 | Reply

  4. botoknoy,

    it is preferred that oregano extract or oregano essence (which are liquids) be mixed with the meat/filling. Putting in oregano flakes might affect the texture anyway do try it if you like.

    Comment by josedimawala | April 21, 2009 | Reply

  5. magkano 1 sang kilo longganisang lucbAN?

    Comment by babols | December 2, 2009 | Reply

  6. Its too delicious and have been making this Saryaya longanisa recipe. My variation is I added vinegar (canada)in one recipe and sugar to the other, for the “hamonado” – Phil, Canada.

    Comment by faval (canada) | August 18, 2011 | Reply

  7. masarap talaga mula bata pa ako yan na ang favorite ko from( dolores quezon)

    Comment by alain | February 24, 2012 | Reply

  8. gawa din ako nyan,

    Comment by zaragosarico | July 4, 2013 | Reply

  9. How do you prepare the oregano extract?

    Comment by Rose | July 29, 2013 | Reply

    • You can either use the extract from oregano brujo (Plectranthus amboinicus) or any other variety. You can cold press or hot press (steam then press) the leaves. This is the traditional method in our area. Not sure about how other families do it.

      Comment by josedimawala | July 29, 2013 | Reply

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