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.
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. 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.