Longganisa

A sweet pork sausage that needs two days before it tastes of anything.

Pork. Not vegetarian — contains pork, sausage casings, which are gut unless it says otherwise.

Ingredients

• 1 kg pork shoulder, coarsely minced
• 200 g pork back fat, minced
• 100 g brown sugar
• 40 ml soy sauce
• 30 ml vinegar
• 1 whole head of garlic, finely chopped
• 2 teaspoons salt
• 1 tablespoon sweet paprika
• 2 teaspoons ground black pepper
• hog casings, or baking paper to roll in

Method

1. TWO DAYS IN THE FRIDGE IS THE RECIPE. Mixed and fried the same day it is sweet mince in a skin. The salt and sugar need time to go through the meat and bind it, and nothing else on this page substitutes for that.
2. Mix the pork, fat, sugar, soy, vinegar, garlic, salt, paprika and pepper until it feels tacky and begins to cling to the bowl.
3. Cover and refrigerate 48 hours.
4. Stuff into casings and twist into 10 cm links, or roll portions tightly in baking paper and chill them firm. The rolled version is skinless longganisa and it fries just as well.
5. TO COOK, START WITH WATER. Put the sausages in a cold pan with 100 ml water, cover, and bring it to a simmer for 8 minutes.
6. Take the lid off and let the water boil away. The fat it has rendered then fries them. This is how a sausage this sweet gets cooked through without the sugar burning first, which is what happens if you put it into hot oil.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes