Longganisang Hubad (Filipino Garlic Sausage Patties)

A recipe for Longganisang Hubad (Filipino Garlic Sausage Patties)! These vinegar and garlic sausage patties are formed without the casing for an easy, yet flavor-packed meal.

Longganisang Hubad are Filipino-style sausages without the casing. Ground pork is seasoned with vinegar and garlic, formed into patties, and pan-fried until cooked through and golden on each side.

Inspiration for this recipe came from The Adobo Road Cookbook by Marvin Gapultos. I have yet to attempt homemade sausage of any kind with the casing, so this is such an easy and delicious way to get all those flavors without the special equipment. I made enough for about 8 Longganisang Hubad, but the ingredients can easily be doubled.

For the perfect breakfast, I paired the sausage patties with this Sinangag (Garlic Fried Rice) by Ang Sarap and a fried egg to make Longsilog (Long for sausage, si for sinangag/fried rice and log for the itlog/egg). 

I especially love how the rice can be prepared the night before and refrigerated until ready to fry along with resting the sausage mixture overnight. This helps with minimal prep the following morning.

A Few Tips

Use ground pork shoulder or other ground pork with a decent fat percentage, not lean.

I mostly followed The Adobo Road Cookbook on the ratio of vinegar, garlic, and sugar to pork. Some recipes I have come across use more sugar compared to the vinegar depending on region and family. Adjust more or less based on personal preference.

Allow the mixture to refrigerate at least 4 hours to overnight to give the flavors a chance to blend.

Along with the rice and egg, I paired the Longganisang Hubad with quartered cherry tomatoes tossed with a large splash of fish sauce and minced shallots. This Atchara (Filipino Style Pickled Papaya) by The Skinny Pot would be another wonderful option.

Extras can be frozen once shaped into patty form. Add about 2 minutes to each side when frying frozen sausages.

Notable Ingredients

Sukang Iloco/Iloko is a dark cane vinegar and by-product of Ilocano sugarcane wine (Basi) from the Ilocos region of the Philippines. I was able to find it at Seafood City (multiple locations in the Los Angeles area, plus additional areas in the United States and Canada) and other markets with Filipino ingredients. If unavailable, you can swap for apple cider vinegar.

Annatto Oil helps add additional reddish orange color to the Longganisang Hubad. That Girl Cooks Healthy has an easy recipe on how to make Annatto Oil at home with simply annatto seeds and olive oil. If unavailable, you can use just vegetable oil to pan-fry the sausage patties.

Looking for more Filipino recipes?

Try my:

• Champorado (Filipino Chocolate Rice Porridge)
• Pandesal (Filipino Bread Rolls)
• Melon sa Malamig (Filipino Cantaloupe Drink)

Longganisang Hubad (Filipino Garlic Sausage Patties) Recipe

Adapted from The Adobo Road Cookbook 

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Longganisang Hubad (Filipino Garlic Sausage Patties)

A recipe for Longganisang Hubad (Filipino Garlic Sausage Patties)! These vinegar and garlic sausage patties are formed without the casing for an easy, yet flavor-packed meal.

Course Main

Cuisine Filipino

Keyword Filipino, longganisa, meat, Philippines, pork, sausage

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Resting Time: 4 hours hours

Total Time 4 hours hours 25 minutes minutes

Servings 8 Sausage patties

Ingredients

• 3 tablespoons (44 milliliters) Sukang Iloco dark Filipino cane vinegar or apple cider vinegar
• 5 garlic cloves peeled and finely minced
• 2 tablespoons (25 grams) dark brown sugar
• 1 1/2 teaspoons salt
• 1 teaspoon paprika
• 1/2 teaspoon freshly ground black pepper
• 1 pound (450 grams) ground pork shoulder or other ground pork, not lean
• 1 tablespoon (15 milliliters) annatto oil or vegetable oil

Instructions

• In a large bowl, combine the vinegar, garlic, brown sugar, salt, paprika, and black pepper.
• Gently mix the pork into the vinegar mixture just until combined. Cover and refrigerate 4 hours to overnight.
• Separate the pork into patties, 1/4 inch (6 milliliters) thick and 3 inches (7.5 centimeters) wide.
• In a large skillet, drizzle oil over medium heat. Place patties into heated oil a few at a time, taking care to not overcrowd.
• Cook until browned, then flip to cook the other side. Continue to fry until other side is browned and pork is cooked through, about 3-5 minutes per side. Repeat with remaining pork.
• Serve immediately.