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 it…
Ingredients:
250g of ground pork (we prefer something with fat reminiscent of palengke longgonisa)
3 tbsps of garlic, minced
1 medium-size onion, chopped (optional)
3 tbsp of cup vinegar (more vinegar & garlic if you want to really spice it up)
2 tbsp of sugar
2 tbsp of soy sauce
2 tbsp of ketsup (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. Don’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, sauté about ½ 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.
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20 Comments
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omg, you just made me hungry!
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i will test this
alam mo i buy from diff sources here
batangeno, ilocano pampangeno
non of them really love my palate
i will do this!!!!!
thanks sa recipe
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Kakagutom naman ang iyong longsilog, Iska.
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iska, (when will we know your real name? hehehe).
yesss! thank you for posting your recipe, am also not too happy with what i buy–made in usa, with pigs that work out at the gym: no fat! no taste!
good there’s no salitre here, and pork casings, so very do-able.
(sorry it took a long time to continue the tag ha…shy me eh heehee).
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JMom, sha, lani & stel,
sige try nyo to. i don’t have a grinder kaya hindi pino ang onions/garlic ko. better pag pino ang texture dba?
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my son never eats longganisa. but when i tried your recipe he always asked for it every breakfast. thanks a lot
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hi elyn! im really glad ur son likes it… my son also likes it very much
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Hi IsKa,
I tried your tocino and it was the best tocine I ever had. Less the coloring, my husband really like it too. I might try the longganisa as well. More power to you and thanks for al oyur recipe…Gilda
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i want to start a home business by making tocino, tapa at longanisa i need some oriental ingrdient like asado wine. Can you give me some information where i can buy the ingredients for longanisa ,tocino and tapa here in USA.
Thanks,
Carol
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Hi Gilda! I am sure iI’ve sent you an email already but here’s to acknowledge again your comment… thank you! Glad you like it!
Hi Carol! I wish I can help you but i have no idea where to find asado wine in the US. You may go to my link page and I am pretty sure you will find your way to other foodies based there. Thanks for visiting my site!
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hi iska..please tell me kung gaano kadami ang asin at pepper kasi wala talaga akong alam sa pagluluto..gusto ko yong sa lasa mo.. thanks ha..
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i want to learn on how to make longanisa, pork tocino and pork tapa
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hi kung ibebenta ko ba sa palengke 2 d ba kaagad mabubulok dahil walang salitre ayaw ko kasi sanang maglagay ng salitre dahil its bad for the health daw,,,,
can u give me the idea kung how long it will last kung ibebenta ko sa palengke
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Hi Dess! Ang pinakamaganda gawin para matansya ng tama ang asin sa pagluluto ay mag prito ka ng kapiraso muna bago mo balutin lahat. Say kalahating kilong giniling. Mga 1/4 lang namkutsaritang pepper lagay mo siguro lalo na kung ayaw mo ng masyadong mapaminta. or kung pamintang buo naman… mga 5 piraso at diktikin mo. asin naman mga 1 kutsara muna ang ilagay mo at haluing mabuti. tapos pag napagsamasama mo na mga ingredients… mag prito ka ng isa o dalawang kutsara ng timpaldong giniling at malalaman mo kung tama na ang alat para sa yo. don’t forget na pag nababad ng overnite ay mas kakapit ang alat.
Sana nakatulong ako Dess
Pasensya na hindi talaga ako nagtatakal ng asin sa pampalasa. usually ay inaamoy ko lang kung amoy maalat na sya o tama lang at base na din sa gustong timpla ng mga pinagluluto ko.
Hello Tess! Meron ako dito recipes ng homemade tocino at longganisa. Mukhang wala pa akong post ng tapa but I know how to make it too. Pero mga homestyle lang ha hindi yung maraming spices to make them last for days sa labas ng ref.
Hi Rose Marie! hindi ko masabi kung gano ang itatagal nya. kasi homestyle lang talaga yan and usually we cook straight from the ref ba. sa bahay naka ref sya pero pwede tumagal sa ref ng mga 3 days nauubos na yun agad d na tumatagal kasi nagugustuhan ng pamilya ko. kung pampalengke baka hindi ito pwede…
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hi iska…ano pong klaseng ketsup? yung mga jufran, UFC , basta pinoy ketsup ba? i cant wait to try your recipe
more power!
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hi jie! kahit anong ketchup OK na yun. sa akin kasi kahit anong available ginagamit ko wag lang super asim
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gud day. ok lang po ba kung pure beef ang gamitin.
and pwede din po yung chicken.
Iska replied on July 29th, 2009 10:26 am:
Hi Radjma, pwede din yun. Hindi ko pa lang ginawa dahil mas gusto ng family ko ang pork.
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hi iska,
i love your site..
can i share my own recipe??
thanks and best regards,
hazel
Iska replied on July 29th, 2009 10:26 am:
HI Meg, oo naman… bakit hindi? Email me.
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hi, ask ko lang kung pwede ko gawin home business itong skinless recipe mo tumatagal ba ito ng gaano katagal.. thanks
Iska replied on July 29th, 2009 10:28 am:
Hi Naneth, home-made lang kasi at ginagawa ko lang for my family. Yun tipong isa o dalawang araw lang sa ref at lutuin ko na. Nt so sure kung gaano pa ito tatagal at kung ang commercial langgonisa ay may nilalagay para tumagal ang buhay. Have you tried the recipe yourself?
Goodluck sa home business mo
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Salamat sa inyo matututo na akong magluto.
4 Trackbacks
[...] Truth is, I’ve never heard of those 3-syllable terms used for combo breakfasts such as tapsilog, tosilog, longsilog and the likes before my bro/sis went to the city to study. In the province where we grew up they were unfamiliar to us unlike today when almost all restaurants, fast food outlets and cafeterias serve them. 3-syllable names that end in ‘silog.’ ‘Si’ for sinangag (fried garlic rice) and ‘log’ for itlog (egg, fried sunny-side up). Tapsilog (beef or pork tapa), longsilog (longgonisa – Philippine sausage), tosilog (tocino), bansilog (daing na bangus or milkfish, ‘butterflied’ and fried), tuyosilog (dried fish), hotsilog (hotdogs), cornsilog (corned beef). They even created one for pandesal (the country’s breakfast bun), kape (coffee) and itlog – pakaplog. The list doesn’t seem to end there. Check out EssenCes’ pusitlog. [...]
[...] Here is a quick and simple recipe for egg fried rice that I usually prepare for breakfast to go with anything fried like tuyo, dilis (dried anchovies), longgonisa, tocino and the likes. Beware… it may not be for you. He he he I don’t wanna be responsible if you get Salmonella bacteria so just go check out this site before trying it. [...]
[...] If you wanna make your own homemade skinless longganisa, click here for a step-by-step how-to’s. Preview photos below. (Tamad din ang lola nyo paminsan kaya buy na lang hehehe…) [...]
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