http://homecookingrocks.

com/skinless-longganisa/ If you intend to make this dish, I suggest wrapping the formed longganisa in kitchen wax paper and chilling them for a few hours before fying. They will be firmer and less likely to crumble in the hot oil. You are here: Home / Main dishes / Meat recipes / Skinless longganisa

Skinless longganisa
Posted on 07-31-04 Tags: Asian, Filipino, pork, sausages   to a friend Visit the kitchen shop  Print this article     Send

Longganisa is native sausage. The seasonings vary depending on the regional origin. Lucban and Vigan longganisa are garlicky, for instance. Then there is the sweet longganisa called hamonado. Longganisa comes in various sizes as well. Some are made with beef or chicken instead of pork. Sweet or spicy, small or large, longganisa is a popular Filipino breakfast item. If there is a tapsilog for the combo of tapa (fried beef strips), sinangag (fried rice) and itlog (egg), there is longsilog for longganisa, sinangag and itlog. Longganisa is widely available in most supermarkets and wet markets. Even the skinless variety is not difficult to find. But the way commercial longganisa is seasoned does not always agree with me. I prefer buying them from the provinces where flavors are more distinct. Otherwise, there is always that option of making skinless longganisa at home. Which is what we did a few nights ago.

If you intend to make this dish, I suggest wrapping the formed longganisa in kitchen wax paper and chilling them for a few hours before fying. They will be firmer and less likely to crumble in the hot oil. Ingredients :

500 g. of ground lean pork 3 tbsps. of finely minced garlic 1 onion, finely chopped 2 tbsps. of tomato paste 2 tbsps. of rice vinegar 2 tbsps. of soy paste 1 tsp. of salt 1 tsp. of pepper 4 tbsps. of dark brown sugar 1 tbsp. of fine unsweetened bread crumbs 1 egg, beaten 1 c. of cooking oil 12-15 pcs. of kitchen wax paper, 6″ x 6″ in size How to : Mix together all the ingredients except the cooking oil and the wax paper. Divide into 12 to 15 portions, depending on the size you prefer. Form each portion into a log about 1″ to 1-1/3″ thick. Place on a piece of wax paper and roll firmly and as tightly as you can. Repeat for the remaining portions. Stack on a covered container and chill in the fridge for at least 2 hours. Heat the cooking oil in a wide skillet or wok until it starts to smoke. Fry the longganisa in hot oil until browned. Drain on paper towels. Serve with fried eggs and garlic fried rice. To make the garlic fried rice : Drain the oil from the skillet or wok where the longganisa has been cooked until only about 2 tablespoonfuls remain. Gently fry about a tablespoonful of minced garlic in the oil until light brown in color. Add about 5 cups of cold cooked rice (mashed to separate the grains). Season with salt and steak sauce. Cook, tossing, until the rice is heated through.

Comments
1. clemencia says: December 25, 2005 at 3:33 am

hello, i just loved ur recipes & i actually cried when i couldn’t get into ur site for a few days…i am a grandmother of 3 kids who like to eat delicious food & i’m constantly looking for recipes that are easy to do..the antonette on the email is my daughter..i just borrow this computer when i go to this site..thank u for making my kitchen life easier, & i hope u will make more discoveries of food that r easy to do & the kids love too… am truly grateful…Merry Christmas to you & your family & the staff of this site..salamat po..
Reply

2.

Connie says: December 25, 2005 at 1:35 pm

Hi Clemencia, oh, I cried too. I thought three years of work just went down the drain. Am still transferring files but everything should be good by New Year’s Eve. And… well, my kids are such “food critics” so the recipes will just keep coming.
Reply

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charmaine fujio says: September 10, 2009 at 1:37 pm

thanks a lot….

http://www.filipinofoodrecipes.net/longganisa.htm http://www.marketmanila.com/archives/vigan-longganisa

23 Jul2006

Vigan Longganisa
by Marketman

There is nothing in the world like a longganisa burp. Heehee. I kid you not. Not even the most expensive mouthwash can prevent those frequent, pungent mouth toots filled with the potent mix of garlic, vinegar and spices that almost any pinoy could identify in an instant, even in a darkened room and/or if s/he were blindfolded! And for some reason, the mouth toots continue for most of the day! Worse, if you are on a road trip and are confined to a small car after eating longganisa for breakfast, it will be a long trip indeed, regardless of destination. And forget a mixture of Diet Coke and longganisa, we are talking nuclear emissions of the most offensive kind! Yesterday at the market I spied some pretty interesting longganisa at a vendor beside my suki tinapa dealer. What caught my eye is the fact that she had at least 70+ kilos of longganisa under her bilao…anyone who brings that much sausage to a day market is confident about sales! The small pudgy longganisa were from Vigan and although they had a yellowish tinge from achuete or food coloring, I decided to try them out since my tinapa vendor enthusiastically vouched for the quality and the vendor said she easily sold 100 kilos of the stuff on a Saturday… back home, I took the longganisa out of the plastic bag and counted 44 pieces to a kilo which cost PHP190… thus each little link was about PHP4.30 or USD 8 cents each. We fried up a few longganisa and had them with spicy chilli vinegar and lots of steamed rice… yum, they were good indeed. To fry, I actually place them in a frying pan with some water and turn the heat up high. The boiling water cooks the sausages and evaporates at which point the fats in the longganisa are rendered and the skin is burnished and caramelized. I add no other oil to the pan. If you want to have certain cholesterol issues, quickly stir fry your steamed rice in the pan drippings. Have this all with some fried egg as well… some things just can’t be improved on… a breakfast of longganisa, rice, egg and vinegar!
 

POSTED IN: General, Other Food Products, Kitchen Equipment, Etc.

COMMENTS:
1. NYCMama, United States says: Biglang tingin: the first picture of the longganisa looked like cream puffs (the kind to make a croquembouche). On 2nd glance they looked to me like gulab jamun (the indian dessert)! LOL about longganisa breath, but so yum anyway! Now that you mention it, I can’t believe that on one trip I took on PAL from MNL to HKG, they served sinangag, longganisa and egg! What a smelly plane that was! Jul 23, 2006 | 8:53 am
 

2. Danney League, says: Hello, I love those longganisa. I remember the old days when we always go to Calamba and buy longganisa. Nanay cook it and it burst from its fat. Now I’m here in Los Angeles and we still have longganisa here but I miss the family eating together at nag-aagawan pa sa longganisa. Jul 23, 2006 | 9:04 am
http://www.mixph.com/2009/01/how-to-make-ilocos-longganisa.html

Sausage is a word derived from the Latin word “salsus” which means salting. For Filipino’s it is popularly known as “longganisa”. For a hog raiser slaughtering a hog and processing the meat will give a value added cost for the carcass. Meat is ground coarsely or finely and for every kilogram of longganisa, lean meat should be 100 grams and backfat is 300 grams. One kilogram of cooked longganisa will give a yield of 16 serving portions of “longsilog” which can be sold at P300 per serving portion. Gross sales of one kilogram of longsilog is P480. Profit from this product is P240.00.
http://www.lakbaypilipinas.com/blog/2008/03/09/lucban-longganisa-recipe/ http://longganisarecipe.com/

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