Longanisa is a Filipino food that is very well-known all through the country. This food’s origin is Spanish longaniza and Portuguese linguica and it is regarded as the Philippine’s local chorizo or sausage. In addition, the native Filipino longanisa comes in various types hinging on what province or town they came from. These are mostly grouped into two categories namely derecado which are the ones that are salty, sour and garlicky and the other one is the hamonado or sweet longanisa. People who love sweet taste prefer the latter.
The longanisa’s dazzling crimson color, its unique, sweet and spicy taste, its ease of cooking as well as its pungent aroma will surely make everyone so hooked. This is similar to a chorizo in terms of taste and color and it contains approximately 75% of lean pork and 25% fatback. This means that you can gently boil it to a safe internal temperature and afterwards you may consider crisping it using its own fat.
The flavorings and spices used in making longanisa actually differ from town to town across the island. In the southern part of Luzon particularly in Lucban Quezon you can find the very popular Longanisang Lucban which is made with oregano. Meanwhile, in the northern part of Luzon in a town named Vigan located in Ilocos Sur, you can find the Longanisang Vigan which is thoroughly marinated in sugarcane vinegar or basi and in garlic. Aside from these, you can find a sumptuously garlic-flavored and sweet longanisa in the town of Pampanga which is just more or less two hour drive from Manila. The traditional longanisa is made with diced pork fat and ground pork but there are also beef and chicken versions of these.
How to Prepare the Meat Mixture?
- Add the pepper, salt, brown sugar, paprika, bay leaves, garlic, vinegar and soy sauce in a large bowl. Then, stir the ingredients carefully till the brown sugar is completely dissolved.
- Add the pork fat and ground pork (chicken or beef) in the bowl and then mix well.
- Refrigerate for about 2 hours or more. This will let the meat to become firm and for the flavors to completely blend before making the sausages.
Shaping Sausages with Wax Paper
- Carefully cut the wax paper into small-sized sheets approximately six inches square.
- Put a scoop of the meat mixture at the middle of a sheet. Afterwards, gently roll the sheet solidly around the meat mixture to form the sausage and then twist every end of the wax paper to securely wrap it.
- Put the wrapped sausages to the freezer. Remove the wax paper covering prior frying the sausages.
How to Make Skinless Sausages?
- Oil your hands lightly and afterwards mold a scoop of the mixture into a patty or sausage form.
- Put the sausages on a medium-sized tray covered with wax paper. Then, make sure to cover them using a plastic wrap if you prefer to keep the sausages in the fridge.
- Wrap the sausages individually using a plastic wrap to freeze.
Here is the Proper Way of Cooking Longanisa Sausage
- Put the sausages in a frying pan, side by side with about one half to one cup of water. If you are going to use sausage casing, make sure to carefully cut a few holes into each sausage using a fork in order to let the steam out at the time of cooking.
- See to it to keep the heat at a low simmer and then carefully turn the sausages every now and then. As the water evaporates, the fat contained in the longanisa will be released so continue frying them with low heat to prevent them from burning. In case that the sausages do not contain enough fat, you may consider adding some cooking oil to the frying pan.
- Then, fry the longanisa till they become golden brown and totally cooked. Take note that in frying the sausages, the oil may squirt so be careful. To protect the top areas of the stove, you may use aluminum foil.
- Lastly, transfer the longanisa to a tissue or paper towel to drain the excess oil well.
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