Filipino sausage is generally called longganisa and the style varies from region to region. When I was growing up, the only longganisa I knew was the bright red, short and fat ones from our local market. They were sold in links and had to be boiled before frying. The main flavouring is garlic and there were no herbs nor spice save for a generous amount of black pepper. The seasoning is a perfect balance of saltiness and sweetness.
There was one thing that I didn't like about it. There were big globules of fat interspersed in the minced meat. I know that what I have just said would send some people running off to find THAT sausage but I am not some people. I hated fat then and still do now. I have horrid memories of what fat tastes like so I will end the subject here.
Filipino sausages are served with rice. This is usually served at breakfast with garlic fried rice and fried eggs with a side of fresh tomatoes or green papaya pickle. On a recent trip home, I was happy to learn that McDonald's serves this for breakfast. I can't remember how many times I had it.
I make my own longganisa because I do not know what goes in the longganisa sold at the Oriental shop. We used to buy them only from people we know. This is as simple and basic as longganisa can get but it is pure clean meat without artificial colouring or preservatives. Being skinless, the only work you have to do is to mix and fry it.
Ingredients:
3 tbsps. light soy sauce
2 tbsps. shao hsing wine or dry sherry
1 tbsp. crushed garlic
3 tbsps. brown sugar
1 tsp. paprika
1/2 tsp. ground black pepper
2 tbsps. oil
750 gms. minced pork
Instructions:
In a mixing bowl, blend the soy sauce, wine, sugar, garlic, black pepper and oil together. You can omit the oil if your pork is fatty enough. Add in the minced pork and stir very well in one direction until the mixture becomes pasty.
Transfer to a lidded glass container and refrigerate for three days to cure.Divide the mixture into 16 portions. Shape each into a sausage shape.
You can pan fry the sausages for 10-15 minutes until cooked through and browned.
I like wrapping them in greased foil and baking in a 350° F/180° C oven for 20 minutes for a better shape then pan frying them until browned.
Serve with sinangag (garlic fried rice), fried eggs and tomatoes.
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Looks delicious! My family eat lots of pork, this should go down well with them:)
ReplyDeleteThese homemade sausage looks really delicious! Good to make our own sausage. We usually had sausages for breakfast but it do seem great as a lunch meal too! Beautiful presentation as usual!
ReplyDeleteThat plate of sausage with fried egg and rice looks so inviting. I think there is quite abitnof similarities btw filipino food and chinese food. Too bad we dont hv good filipino restaurants here.
ReplyDeleteThank you so much for sharing this! I cannot WAIT to try it out! I've always wanted to try making sausage and this seems like a great one to start with!
ReplyDeletethe plateful of sinangag with longganisa and fried eggs are absolutely my favourite breakfast. i don't buy any longganisa or tocino at the Pinoy shops in London because just like I have no idea what goes on with those being sold commercially. i gotta try your longganisa recipe this weekend. thanks for sharing. keep up the good works.
ReplyDeleteHi Adora, this is one gorgeous breakfast! Eggs and sausages, cant ask for more.
ReplyDeleteHungry!!! Homemade Filipino sausages... YES please! Pinning - thank you!
ReplyDeleteWow Adora my tummy is growling now. I've wanted to try Filipino longganisa for a long time. In Mexico we also eat a sausage called longaniza but the ingredients are different. Thanks for sharing I have to try your recipe soon!
ReplyDeleteWhat a great recipe for homemade longganiza! Love all the photos you have here. Definitely trying your recipe. Thanks for sharing & for the nice blog visit, Adora!
ReplyDeleteLovely looking homemade sausage!!! What interesting flavors!!
ReplyDeleteI'm with you about the fat content and other additives in processed meat. Looking forward to adding your recipe to my meal planning - thank you.
ReplyDeleteI'm definitely going to be making this! Ever since I make my own chorizo a while back, I've been dying to try another type of sausage. I love the flavors in this one! They are quite different from chorizo, so this would be a great change and addition to my homemade sausage list. Thanks so much for sharing this. It looks delicious!
ReplyDeleteWe just got a meat grinder attachment for our KitchenAid and have been really interested in making sausages at home - this is definitely going to be next on the list!
ReplyDeletehomemade sausage wow it's so yummy thank's tita
ReplyDeleteSo do I bake them in their alu foil? or open it up?
ReplyDeleteBake them while wrapped in the foil to make them sausage shaped.
DeleteI made this recipe of yours for a food blogging Filipino month. I love how moist your longganisa looks! Mine came out a little dry even when I used pork belly.
ReplyDeleteIs it ok to cure the ground meat for more than three days? Maybe a week?
ReplyDeleteYes you can cure the meat for up to a week as long as it is refrigerated.
DeleteFor how long i can stock this in my fridge? :)
ReplyDeleteYou have to either cook or freeze after the curing period. Cooked longganisa can be kept in the fridge for 3 days.
Deletethanks for the guide, should be useful whenever I can afford/have the space for a meat grinder. happycookerz.com
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