Longganisa is a Filipino sweet sausage, and the difference between a good one and a great one usually comes down to how it's cooked. Malen's Longganisa (500g) is already seasoned and ready to go — here's how to get the best result, whichever way you cook.
Pan-frying (the classic method)
Add a splash of water and a little oil to a cold pan, then add the longganisa. Cook over medium heat, turning occasionally, until the water evaporates and the sausage starts to caramelise in its own fat and sugars. This is the traditional method and gives you that sticky, slightly charred exterior Filipino sausage is known for.
Oven-baking
Preheat the oven to 180C. Place the longganisa on a lined tray and bake for 20 to 25 minutes, turning halfway through, until browned and cooked through. This is the easiest hands-off method if you're cooking a big batch for a family breakfast.
Air fryer
Air fry at 180C for 12 to 15 minutes, shaking the basket halfway through. It's the fastest method and gives a similar caramelised finish to pan-frying, with less mess.
Serving it up
However you cook it, longganisa is best served the classic way: with garlic fried rice (sinangag) and a fried egg, for a proper Filipino breakfast. It also works well sliced into fried rice, or served alongside Beef Tapa and Tocino for a full Filipino breakfast spread.
Malen's Longganisa is made from our family recipe, in small batches, and was awarded the Silver Medal at the 2025 Great New Zealand Sausage Competition. Order it here for delivery NZ-wide.