Longanisa. Longaniza or longganisa (also called chorizo, choriso, tosriso, or soriso in Visayan regions) refers to sausages flavoured with indigenous spices. Skinless longganisa refers to a type of Filipino sausage without the casing. It is also known as naked sausage.
Longanisa, links of pork sausage found at most Asian grocers, is a mainstay at the Filipino breakfast table, often in the form of longsilog, a shortened term for a dish that consists of longanisa, sinangag. These cured sausages are famous in almost every Philippine region. This longganisa recipe is very simple and easy to make. You can have Longanisa using 9 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Longanisa
- It’s 1 1/2 lbs of ground pork.
- It’s 1/2 cup of panko breadcrumbs.
- Prepare 8 tbsp of dark brown sugar.
- It’s 1 tbsp of salt.
- It’s 3 tbsp of garlic powder.
- Prepare 2 tsp of hot Spanish paprika.
- You need 1 tbsp of ground black pepper.
- Prepare 1/2 tsp of ground nutmeg.
- It’s 6 cloves of garlic, minced.
A derivative of the Spanish sausage, longaniza, the local Filipino longganisa has many different kinds. This version of longganisa is from the province of Alaminos, Pangasinan. Longganisa is a popular Filipino breakfast sausage traditionally made from ground pork, although chicken and beef can also be used. This longganisa is distinct from other native longganisa version because it is small and plump, it is not sweet unlike the popular longganisa we used to eat.
Longanisa step by step
- Put all the ingredients in a large bowl and add a splash of veg oil. Mix everything together until just combined. Don't overwork the pork or you'll end up with tough sausages. Cover and let rest in the fridge for 30 minutes..
- Take the meat mixture from the fridge. Grease your hands and form the meat into patties, about the diameter of a hockey puck and about 1/4 to 1/3 inch thick. You should end up with 10 to 12 patties. Cover again and put them back in the fridge for 30 minutes..
- Add a splash of veg oil to a large non-stick pan on medium-high heat. Fry the patties in 2 batches, about 5 minutes per side until dark brown with deliciously scorched edges. Serve with sunny-side up eggs and fried rice..
Vigan longanisa is an Ilocano sausage delicacy with plenty of garlic and spices in the mixture. ↓ ↓ ↓ ↓ ↓ ↓ More Info Below (Click "Show More". Longaniza or longganisa (also called chorizo, choriso, tosriso, or soriso in Visayan regions) refers to sausages flavoured with indigenous spices. Add Longganisa to your PopFlock.com topic list for future reference or share this resource on social media. Longganisa traces its roots to Spain, where longaniza is a long, pork sausage Longganisa de recado is spicy and garlicky. Among the best servings of spicy.