This is another variant of longganisa which is popular in Imus Cavite called adobo longganisa. If adobo is one of your favorite dishes, then I think this is a kind of longganisa that you will love to eat also. This is similar to Vigan or Lucban longganisa because it is garlicky and salty and not sweet as the common longganisa. But its up to you if you want to put a little sugar on this longganisa because some pork adobo has some sugar in it. That is also how I cook my adobo with a little sweet taste.
To make atchuete oil, in a pan, heat cooking oil and put atchuete seeds and laurel leaves. Fry the in low heat until the oil turns color red. Cool and strain the seeds from the oil. Set aside the atchuete oil.
In a mixing bowl, combine ground pork, garlic, black pepper, salt, vinegar, soy sauce, and atchuete oil. Mix well until all the ingredients are well combined.
Store in the refrigerator overnight or at least 3 hours before stuffing in the hog casing. If you are using dried hog casing, soak in warm water for 30 minutes before using.
Using a sausage stuffer or a funnel, insert the first end of the hog casing on the funnel and fill it with the meat mixture. Divide the longganisa into 2 to 3 inch links by twisting and tie with strings.
Dry under the sun for half a day or at least 3 to 4 hours before cooking or storing in the freezer. To cook the longganisa, put a small amount of water in a pan and boil unit the liquid evaporates. Then fry with a some cooking oil until brown.
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Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.
hi Manny, just wondering if i could make this as longganisang “hubad”? If so how do i cure it in the fridge? and lastly, after curing, do i just fry it straight away or do i still need to add water? Thank you. i learned how to cook because of you.
Hi Vannessa, in the instruction above there is a curing process by placing it in the fridge overnight before stuffing it in the hog casing. But you can also make it as skinless longganisa in case you don’t like to use hog casing.
You can use wax paper cut into squares and roll the meat mixture until you shape it into logs. Then freeze it. You can either fry it immediately or put some water first in the pan and boil it until the liquid evaporates then put some oil and fry it. Just don’t forget to remove the wax paper before cooking! 🙂 Thanks also for sharing your comment!
hi mr. Manny, i have a few questions, i want to make this lngganisa as “hubad”, with that said how do i cure it in the fridge? and do i fry it right away, no need to boil it first? Thank you so much for all the recipes.
hi Manny,
just wondering if i could make this as longganisang “hubad”? If so how do i cure it in the fridge? and lastly, after curing, do i just fry it straight away or do i still need to add water?
Thank you. i learned how to cook because of you.
Hi Vannessa, in the instruction above there is a curing process by placing it in the fridge overnight before stuffing it in the hog casing. But you can also make it as skinless longganisa in case you don’t like to use hog casing.
You can use wax paper cut into squares and roll the meat mixture until you shape it into logs. Then freeze it. You can either fry it immediately or put some water first in the pan and boil it until the liquid evaporates then put some oil and fry it. Just don’t forget to remove the wax paper before cooking! 🙂 Thanks also for sharing your comment!
hi mr. Manny,
i have a few questions, i want to make this lngganisa as “hubad”, with that said how do i cure it in the fridge? and do i fry it right away, no need to boil it first?
Thank you so much for all the recipes.