Adora's Box: HOMEMADE LONGGANISA (FILIPINO SAUSAGE)

Thursday, 18 April 2013

HOMEMADE LONGGANISA (FILIPINO SAUSAGE)

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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