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My mom bought and cooked longganisa for breakfast one weekend, and it was such a torture for me to watch her and Kaylee devour it with garlic fried rice. Since I'm pregnant, I have to stay away from it because of preservatives esp. sodium nitrate/nitrite. If you've been pregnant or been around pregnant women, you would know that once we want something esp. food, WE WANT IT! I figured the only way to have it is to make it myself without preservatives. It was so easy that I wished I thought of it before.
Longganisa (pronounced as long-ga-nee-sa) is a Filipino style sausage. Its taste/style varies from region to region. |
I personally prefer the sweet Pampanga style longganisa. This particular recipe is the sweet version.
Here are my ingredients:
1 lb of ground pork
1/2 cup of brown sugar
1 tablespoon of vinegar
1 head of garlic minced
1 teaspoon of crushed peppercorns
Annato seeds (atsuete), optional for color
Salt to taste (I used 1 tablespoon)
Wax paper cut in 5in x 5in.
1 lb of ground pork
1/2 cup of brown sugar
1 tablespoon of vinegar
1 head of garlic minced
1 teaspoon of crushed peppercorns
Annato seeds (atsuete), optional for color
Salt to taste (I used 1 tablespoon)
Wax paper cut in 5in x 5in.
***Before you go on with my recipe, please note that I am not a chef, nutritionist or had any professional training on cooking, food handling and any education of some sort. I do this at home and it works for me & my family's taste.**
This is easier than making lumpia/eggrolls!
1. If you're using annato seeds, soak the seeds in 1/4 of water. Mince the garlic, crush the peppercorns.
2. In a medium bowl, put all the ingredients - ground pork, brown sugar, vinegar, minced garlic, pepper and salt. Pour the annato juice, discard the seeds.
3. Mix all the ingredients like how you would lumpia mixture or meatloaf, with your hand. Make sure it is nicely and evenly mixed. You don't want some tasting super sweet and the other super salty.
4. Put a tablespoon of the mixture of on the wax paper, and mold it into sausage link. You may make a thicker link, but I personally prefer a thin one as it takes faster to cook.
5. Roll the mixture, then place the wrapped link with the paper end face down. This way the wrap wouldn't go undone.
6. Repeat the wrapping process until the mixture is all wrapped up.
7. Place in the fridge and allow at least 24 hours to cook/cure.
1. If you're using annato seeds, soak the seeds in 1/4 of water. Mince the garlic, crush the peppercorns.
2. In a medium bowl, put all the ingredients - ground pork, brown sugar, vinegar, minced garlic, pepper and salt. Pour the annato juice, discard the seeds.
3. Mix all the ingredients like how you would lumpia mixture or meatloaf, with your hand. Make sure it is nicely and evenly mixed. You don't want some tasting super sweet and the other super salty.
4. Put a tablespoon of the mixture of on the wax paper, and mold it into sausage link. You may make a thicker link, but I personally prefer a thin one as it takes faster to cook.
5. Roll the mixture, then place the wrapped link with the paper end face down. This way the wrap wouldn't go undone.
6. Repeat the wrapping process until the mixture is all wrapped up.
7. Place in the fridge and allow at least 24 hours to cook/cure.
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1. If you're using annato seeds, soak the seeds in 1/4 of water. Mince the garlic, crush the peppercorns.
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2. In a medium bowl, put all the ingredients - ground pork, brown sugar, vinegar, minced garlic, pepper and salt. Pour the annato juice, discard the seeds.
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3. Mix all the ingredients like how you would lumpia mixture or meatloaf, with your hand. Make sure it is nicely and evenly mixed. You don't want some tasting super sweet and the other super salty.
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4. Cut wax paper into 5in. by 5in.
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5. Put a tablespoon of the mixture of on the wax paper, and mold it into sausage link. You may make a thicker link, but I personally prefer a thin one as it takes faster to cook.
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6. Roll the mixture, then place the wrapped link with the paper end face down. This way the wrap wouldn't go undone.
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7. Repeat the wrapping process until the mixture is all wrapped up. (My mixture yielded about 32 pieces.)
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8. Place in the fridge and allow at least 24 hours to cook/cure.
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9. Lastly, after a day in the fridge, unwrap and fry! I kept the rest of my unfried longganisa in the freezer.
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Our very own longganisa! We love to eat it with garlic fried rice, egg and tomatoes. In Philippines, we call this Longsilog, which means Longganisa, Sinangag (fried rice) & Itlog (egg).
Longsilog! I'm a happy camper!
This might be a strange dish for some people, but this is quite a popular breakfast for Filipinos. I hope you somehow enjoyed this post and maybe try it sometime.
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