I’ve just blogged about our native chocolate as well as corned beef made in the Philippines and now I lament for the unavailability of our longganisa (Pinoy-style sausage) here. Chinese chorizo is definitely un-Filipino. What else to do but make skinless langgonisa so here is how I do it every time we crave for…
- 500g of ground pork (we prefer something with fat reminiscent of palengke longgonisa)
- 3 tbsp minced garlic
- 1 medium-size onion, chopped (optional)
- 3 tbsp of vinegar (more vinegar & garlic if you want to really spice it up)
- 2 tbsp of sugar
- 2 tbsp of soy sauce
- 2 tbsp of ketchup or tomato sauce (optional)
- 1 tbsp of fine bread crumbs
- salt and pepper
- 1 egg, beaten
- Combine all the above ingredients in a bowl. Fry 1 tbsp of the mixture to taste and adjust the seasoning if necessary.
- Place about 2 tbsp of the mixture on a piece of plastic food wrap (beware of the harmful ones) depending on how big or thin you want them to be. Roll firmly and tightly. Using a chopstick will help you here.
- Chill overnite. (I also found out that keeping them in the fridge for more than a day is better. Mas nagiging malasa!)
- Heat enough cooking oil and fry your longganisa over medium heat until golden brown. Donâ€™t forget to get rid of the plastic wraps! Fry about 4-5 pieces at a time lowering each one carefully. Cook until yummy brown.
Cook your sinangag using few drops of oil left from cooking your longgonisa. Using the same pan, saute about 1/2 tbsp of crushed garlic until golden brown. Add your leftover rice (or even newly cooked rice straight from your rice cooker), season with salt and pepper, and stir until thoroughly heated. Some prefers the rice a bit crispy like my bro so the texture is really up to you.
Serve with fried rice and sunny-side up egg ala longsilog (longganisa, sinangag at itlog). Vinegar with crushed garlic and a dash of pepper on th sides will add that extra zing.
This is how I use a chopstick to shape the sausages.