Longanisa Sausage
Longanisa Sausage
Longanisa sausages are a staple of Filipino cuisine. You typically see them eaten for breakfast with heaping mounds of garlic fried rice and fried eggs. They have the flavor of pork tocino, sugary and savory, but inside a hog casing. The ingredients in the sausage are your common everyday ingredients that just about every kitchen has, minus the pork casings. Once they are stuffed and twisted, simmer the sausages in water until it evaporates. Then let the sausages brown in their own fat for a few minutes a side.
Equipment
- sausage stuffer
Ingredients
- 3 lbs coarse ground pork
- 2 tbsp soy sauce
- 2 tbsp vinegar
- 2 tbsp rice cooking wine
- 1 head garlic peeled and minced
- 1/2 cup brown sugar
- 1 tbsp salt
- 2 tsp paprika
- 2 tsp black pepper
- sausage casings
Instructions
- Mix the dry ingredients together. Mix the wet ingredients together.
- Add the wet and dry ingredients along with the garlic to the ground pork. Mix by hand for a couple of minutes making sure that everything is incorporated. Refrigerate for an hour before stuffing.
- Stuff the sausage into the casings. Twist to either 4” or 6” in length.
- Let the sausage rest for an hour before cutting.
- Add a cup of water to a sauté pan with the sausages. Simmer until the liquid has evaporated.
- Allow the sausages to brown in their own fat for a couple of minutes a side.
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