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Mar 26, 2010
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Longganisa

By: Jun Jun de Guzman


Longganisa

For a good, solid breakfast, enjoy this homemade native sausage with a heaping serving of steamed rice and eggs.Click to find recipes with longganisaYield 12 to 15 pieces  Prep Time 15 to 20 minutes  Cooking Time 15 to 20 minutes,       including boiling and frying

 

3 tablespoons brown sugar1/2 tablespoon rock salt1 tablespoon minced garlic1 teaspoon liquid seasoning1 teaspoon freshly ground black pepper3 tablespoons local white vinegar1/2 kilo double ground porkfresh pork casing      (washed very well in water and vinegar;       or use synthetic casing, available in stores       where ingredients for meat processing are sold)3/4 to 1 cup water

 

1  In a bowl, mix brown sugar, rock salt, minced garlic, liquid seasoning, cracked black pepper, and vinegar until well incorporated.2  Add mixture to the ground pork and blend well so the seasoning is well distributed. Set aside.(For a visual guide on this, click How to Make Longganisa)3  Knot one end of the casing. Using a funnel, slowly stuff the pork mixture into the casing until the mixture reaches the knotted end; tie the other end to enclose.4  Using kitchen twine, tie the filled casing at intervals to make 2-inch sausages. Refrigerate until ready to cook.5  To cook: In a pan, boil sausages in 3/4 to 1 cup of water until water evaporates. Fry in its own oil or add cooking oil until golden brown.Shopping tip: We used fresh pork casing in this recipe which is available in the wet market. But if you can't find any, just shape the mixture into logs and fry. Want to use something else besides pork? Finely chopped chicken is a great alternative as well.

 

Photography by At Maculangan | Styling and Text by Elaine P. Lim | Props from Rustan’s Department Store




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  • Guestie Oct 29 2012 @ 12:42pm Report Abuse
       
    Hi! My bad, it took a while. I just made a bunch of this recipe. I'll try tagging your page on my photo. Took it night time, so, apologies for the badly lit shot . :)
  • Guestie Sep 25 2012 @ 11:39am View all replies1 Report Abuse
       
    Greeting from Vancouver, BC, Miss Aimee!

    Did it yesterday and had it today. This garlic is just the one my husband and I have been looking for... Because of this, I ought to try more of your recipes! Yummy!

    Thanks a lot! :)

  • Aimee Sep 24 2012 @ 09:13am Report Abuse
       
    Hi, Guestie :)

    1. No liquid seasoning? You can use soy sauce instead.

    2. Sorry for the typo. The last ingredient is really 3/4 to 1 cup water. So sorry for the hassle.

    -Aimee
  • Guestie Sep 24 2012 @ 02:11am Report Abuse
       
    1. Is there any substitute to the liquid seasoning, say it's temporarily unavailable?
    2. That 1/4 c water: is that included in the mixture marinate or is that for the cooking part? I don't see it mentioned in the procedure except in the last step but it said 3/4...

    Just clarifying... Thanks! And more power! c'',)
  • Becky Jun 30 2010 @ 01:33am Report Abuse
       
    What is a liquid seasoning?
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