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. Cooking times vary, so whichever method you use, make sure the longganisa is thoroughly cooked (75°C) before serving.
Pan-frying (the classic method)
Cook it straight from frozen. Heat a non-stick pan over medium heat, then add 1/2 cup of water and the longganisa. Cover and cook for about 10 minutes, or until the water has evaporated, turning occasionally. Add a little oil if needed and cook on low heat for another 10 minutes or so, until caramelised and fully cooked to 75°C. 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.