Longganisa (Filipino Sausage)
Longganisa in the Philippines are sausages that are flavored with spices, each region has its own special recipe. Lucban is well known for its garlicky longganisa (derecado); Guagua for its salty, almost sour, flavor. Longganisang hamonado (Spanish: longaniza jamonada), has a distinctive sweet taste.
I love the ones that come with a Jollibee breakfast!
Lonnganisa can also be made with chicken, beef, or tuna. Commercial versions are made into skinned links whilst homemade sausage may be simple patty - burger shape.
Takes around an hour to prepare and cook excluding the hour standing and the refrigeration time!
Video by YouTube user Chef Bitoy
Nutritional Information
No information available at present.
Ingredients
- 1 kilo ground pork (With or without the fat but I prefer no fat)
- 1 tsp salt
- 1 tsp brown sugar
- 1 tsp paprika
- 1/4 tsp saltpeter (salitre)
- 1/2 tsp crushed laurel leaves
- 1/2 tsp ground black pepper
- 1/2 tsp red peppers, minced
- 4 cloves of garlic, crushed then minced
- 1/4 cup vinegar
- 1/8 cup soy sauce
- Sausage casings
Preperation:
- Combine all the ingredients in to a big mixing bowl except the sausage casings
- Mix it up good and then let stand for an hour
- If using sausage casing tie one end of the sausage casing and slowly fill the casing with the ground pork mixture until the end of the casing, then tie the end
- Tie the middle of the sausage casing in sections just like a string of sausage, about three inches will do.
- Refrigerate for 2 to 3 days
- Boil longganisa in around 1/2 cup of water in a pan or wok. The water will evaporate then oil will seep from the longganisa.
- Fry it on its own oil or add a few tablespoons of cooking oil, cook for around 5 to 10 minutes or when the sausages start to brown
- Serve with steamed or garlic fried rice and enjoy!
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