Filipino Garlic Sausage Patties (Longganisa Hubbad)

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These Filipino sausages are very easy to make since they are formed in patties rather than links. Essentially, this is the Filipino version of American breakfast sausage, only instead of sage, the dominant flavorings are garlic and vinegar. In the Philippines, they are commonly eaten for breakfast with garlic fried rice. The sausages are very wet because of the vinegar, and the surfaces should be dried with paper towels prior to frying so that they will brown more quickly. This recipe is adapted from Marvin Gapultos’ “The Adobe Road Cookbook”.


2 lbs. coarsely ground pork shoulder.

8-10 cloves garlic, finely chopped

1-1/2 Tbs. kosher salt, or to taste

2 Tbs. brown sugar

1 tsp. Spanish smoked paprika, or ordinary paprika

1 tsp. fresh ground black pepper

½ tsp. red pepper flakes

½ cup Filipino cane vinegar, or cider vinegar


Put the ground pork in a large bowl. Mix together the garlic and seasonings in a smaller bowl and then sprinkle over the pork. Add the vinegar. Mix well. Take a small sample and microwave it until cooked to check the seasoning. Remember that you can always add salt, but cannot remove it.

Refrigerate the sausage meat at least 4 hours to blend the flavors.

Form into patties. Dry the surface of the patties on a paper towel and then fry over medium heat in an oiled frying pan until browned on both sides and cooked through.


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