Skinless Sweet & Garlic Pork Sausages
A popular Filipino sausage with regional variations, usually eaten for breakfast or lunch accompanied with garlic fried rice, fried eggs and salad or Atchara (pickle) on the side.
What is Longganisa?
This recipe is the hamonado version. It’s sweet, garlicky and salty. An easy recipe that you can make at home, perfect for freezing and versatile too. Longganisa has Spanish influences, seasoned with paprika, cinnamon, aniseed, garlic and vinegar BUT don’t get it confused with chorizo. Longganisa is fresh with no preservatives and should be cooked on the day or frozen for later.
There is wide a range of varieties of Longganisa although there are 2 main preferences to choose from. The first one is Longganisa de Recado which is spicy & garlicky, the most popular suasage makers are Bais in Dumaguete, Lucban in Quezon, Taal in Batangas, Dipolog, Tuguegarao, Cabanatuan, Calumpit, Batac and Vigan. The second one is Longganisa Hamonado which is sweet & salty, the most popular are the Longganisa of Bacolod, Cebu, San Pablo and Baguio. Apparently these maybe influenced by Malay and a sweeter Chinese sausage.
Let’s talk about the ingredients
Most of the ingredients are easily accessible but I understand that it might be tricky for some at the moment as we all try to get through the current situation. Do what you can with what is available to you. For example if you only have brown sugar at home that is also good to use. I know some people including myself couldn’t buy any minced meat, on my video (please see below) I showed how you can mince your pork. You can use pork belly or pork shoulder. This recipe is versatile, you can make with it chicken or beef too!
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