Longganisa is a staple breakfast food in the Philippines, and for good reason – it’s sweet, savory, and packed with flavor. While there are many different types of longganisa, garlic longganisa is a popular variation that adds a punch of garlic to the mix. In this recipe, we’ll walk you through the steps of making your own garlic longganisa at home. The best thing concerning this recipe is there are no preservatives added to it like salitre or salt pepper that is essential to making cured meats to preserve it and creates an appetizing pinkish color to the meat.
And you will also remove the doubts if the stuffs that are included in the longganisa is clean or hygienic. Sometimes meat vendors in the wet market includes pork skin or those unsold pork that are nearly spoiled. So to be safe, make your own longganisa! Want other versions of longganisa? try the hamonado skinless longganisa.
Mixing the Ingredients
To make garlic longganisa, you’ll need ground pork, salt, soy sauce, Worcestershire sauce, minced garlic, black pepper, and brown sugar. Mix these ingredients together in a small basin or large mixing bowl until they are well combined.
Adding the Sugar
Once the other ingredients are mixed, add the brown sugar to the mixture and continue mixing until the meat mixture becomes sticky. This will help the longganisa hold its shape when it’s cooked.
Stuffing the Casing
To stuff the hog casing with the meat mixture, you’ll need a sausage stuffer or a plastic funnel with a large hole. Soak the hog casing in water, especially if you bought the dried version, and then insert it into the funnel tip. Leave an allowance of 1 1/2 inches at the tip.
Fill the hog casing with the meat mixture, allowing the air to escape at the tip, then close it by tying it up. Fill the casing until it’s almost full, then divide it into 2-inch segments by pinching and twisting the casing. Tie the segments with cooking twine or cotton crochet yarn.
Buying a sausage stuffer is very convenient and now a days you can buy it cheap in online stores.
Curing the Longganisa
Cure the longganisa by hanging it under the sun for 4 hours, or you can hang it in a dry place for the same amount of time. After that, freeze it to store it for a long time.
Cooking the Longganisa
When you’re ready to cook the longganisa, put some water in a frying pan and boil the longganisa until the liquid has evaporated and the fat renders. Stir to avoid burning and cook it evenly on all sides. Once the sugar caramelizes and the longganisa turns brown, it’s ready to be served.
Garlic longganisa is best served with a dipping sauce like spiced vinegar, along with cooked rice or fried rice. It’s a delicious and easy breakfast option that can be made ahead of time and enjoyed throughout the week.
In conclusion, garlic longganisa is a tasty twist on a classic Filipino breakfast food. By following these simple steps, you can easily make your own homemade version of this flavorful sausage. So why not give it a try? Your taste buds will thank you!
Notes on The Ingredients:
This is the base ingredient for the longganisa. It is important to use ground pork with the right amount of fat content, as this will affect the texture and flavor of the sausage.
Garlic is the star ingredient in this recipe. It adds a pungent, savory flavor to the longganisa and is a staple in many Filipino dishes.
Brown or washed sugar is used in this recipe to add sweetness and help caramelize the sausage when it’s cooked. It also adds a slightly sticky texture to the meat mixture.
Soy sauce is a salty, umami-rich ingredient that adds depth of flavor to the longganisa. It is a common ingredient in many Filipino dishes and is often used as a marinade or sauce.
- 1 kilo ground pork 20% fat and 80% lean meat
- 1 tablespoon salt
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 cup sugar brown or washed
- 1/2 cup minced garlic
- 1 tablespoon black pepper powder
- hog casing
How to Maker Garlic Longganisa
- Prepare a small basin or a big mixing bowl. Add in together the ground pork, salt, soy sauce, Worcestershire sauce, minced garlic and black pepper.
- Mix all the ingredients by hand until all the ingredients are well combined.
- Then add the sugar and continue mixing until the meat meat mixture becomes sticky.
- To stuff the hog casing with the meat mixture, you will need a sausage stuffer. But you can use a plastic funnel with a large hole about 3/4 inch size.
- Soak the hog casing first in water specially if you bought the dried hog casing.
- Then insert the hog casing in the funnel tip until all the casing is inserted. Just leave an allowance of 1 1/2 inch at the tip.
- Fill the hog casing with the meat mixture and allow the air to escape at the tip then close it by tying it up.
- Fill the casing until almost full then divide at 2 inches each by pinching and twisting
- Then tie the segments with the cooking twine or cotton crochet yarn. Cure the longganisa by hanging under the sun for 4 hours. Or you can just hang it in a dry place for 4 hours. Then freeze it to store it for a long time.
- To cook the longganisa, put some water in a frying pan and boil the longganisa until the liquid has evaporated and the fat renders.
- Stir cook to avoid burning and to cook it evenly on all sides. Stir fry until the sugar caramelize and the longganisa turns brown.
- Serve with dipping sauce like spiced vinegar and cooked rice or fried rice.
Cooking tips for Making Garlic Longganisa:
- When cooking the longganisa, make sure to stir it frequently to prevent it from burning and to ensure that it cooks evenly on all sides.
- Be patient and allow the sugar to caramelize slowly for the best flavor. And don't forget to serve it with your favorite dipping sauce and some steamed rice for a delicious and satisfying meal. Enjoy!
- Buy a sausage stuffer for convenience. You don't need to use an expensive ones. You can easily buy it on online shops.
- When using a hog casing, it is convenient to buy a ready to use dried type or fresh salted hog casing. You can easily buy it on online shops also.
Nutrition Notes:Calorie and other nutrition information is derived from HappyFolks.Com recipe nutrition calculator. The percent daily value (%DV) is based on a daily 2,000 calorie diet.
Nutrition Information:Amount per Serving:240g, Calories:537kcal, From fat:287, Total fat:32g, Saturated Fat:9.8g, Trans Fat:0.2g, Cholesterol: 133mg, Sodium: 1579g, Total Carbohydrate: 27g, Dietary Fiber: 1g, Sugars: 20g, Protein: 36g, Vitamin C: 8%, Calcium: 7%, Iron: 13%
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