This is a recipe of the popular Lucban longganisa with a garlicky and sour taste unlike the usual sweet longganisa that we love to eat. This longganisa I think comes from Lucban, Quezon province that is why it is called Lucban longganisa. If you happen to visit the province, you won’t miss this longganisa because it is displayed in the market places in many parts of the town. Making this longganisa is not as hard as you think. You can even use a small plastic bottle cut in half to make a funnel then insert the sausage casing on the mouth of the bottle and put the mixture to stuff the casing. This longganisa is best served with fried egg and fried rice and a little atchara on the side.
- 1 kilo ground pork, lean pork belly or pork shoulder
- 4 tsp. rock salt
- 7 tsp. paprika
- 3 Tbsp. minced garlic
- 1 tsp. dried oregano
- 2 tsp. sugar
- ½ cup cane vinegar
- 4 Tbsp. pork fat, cut into small cubes
- Dried hog casing or sausage casing (about 1 inch diameter)
- Remove the skin from the pork and chop it in small pieces. Grind the meat using a meat grinder or just buy lean ground pork if you don't like to grind it yourself.
- Combine ground pork, pork fat, salt, paprika, garlic, oregano, sugar and vinegar. Mix thoroughly until the ingredients are combined. Let it stand for 30 minutes.
- Soak the dried hog casing in warm water for 3 minutes. Stuff the casing using a funnel or a sausage stuffer with the meat mixture then tie the first end and about 2 to 3 inches apart to make links of longganisa. It depends on how long you want your longganisa.
- Refrigerate for at least 8 to 12 hours before cooking or you can store it in the freezer.
- To cook the longganisa, fry it in hot oil until brown. Best served with fried egg and fried rice with spiced vinegar dipping sauce.