How to Make Lucban Longganisa
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.
Servings: 2 dozen
Calories: 254kcal
Ingredients
- 1 kilo ground pork lean pork belly or pork shoulder
- 3 tsp. rock salt
- 7 tsp. paprika
- 3 Tbsp. minced garlic
- 1 tsp. dried oregano
- 2 tsp. sugar
- 1/2 cup cane vinegar
- 1/4 cup pork fat cut into small cubes
- Dried hog casing or sausage casing about 1 inch diameter
Instructions
How to make Lucban Longganisa:
- 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.