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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.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
4 hrs
Total Time
4 hrs 25 mins
Servings: 8 Sausage patties
Course: Main Course
Cuisine: Filipino

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

    Cup of Yum
  1. In a large bowl, combine the vinegar, garlic, brown sugar, salt, paprika, and black pepper.
  2. Gently mix the pork into the vinegar mixture just until combined. Cover and refrigerate 4 hours to overnight.
  3. Separate the pork into patties, 1/4 inch (6 milliliters) thick and 3 inches (7.5 centimeters) wide.
  4. In a large skillet, drizzle oil over medium heat. Place patties into heated oil a few at a time, taking care to not overcrowd.
  5. 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.
  6. Serve immediately.