Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, longanisa. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Longanisa/longganisa is a Filipino local sausage or chorizo. It is commonly served for breakfast with fried rice and a fried egg, the trio is known as 'longsilog'. A derivative of the Spanish sausage, longaniza, the local Filipino longganisa has many different kinds.
Longanisa is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Longanisa is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can have longanisa using 9 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Longanisa:
- Make ready 1 1/2 lbs ground pork
- Prepare 1/2 cup panko breadcrumbs
- Take 8 tbsp dark brown sugar
- Make ready 1 tbsp salt
- Prepare 3 tbsp garlic powder
- Take 2 tsp hot Spanish paprika
- Take 1 tbsp ground black pepper
- Take 1/2 tsp ground nutmeg
- Prepare 6 cloves garlic, minced
Its origin is associated with Portuguese linguica and Spanish chorizo, with. Longganisa or Filipino Sausage is just one of the many breakfasts Filipinos love to serve with garlic rice and fried eggs. Also called LongSilog which means Longgalisa, Sinangag (fried rice) and log (itlog or eggs). Note that this recipe that I am sharing with you today is a basic version.
Instructions to make Longanisa:
- Put all the ingredients in a large bowl and add a splash of veg oil. Mix everything together until just combined. Don't overwork the pork or you'll end up with tough sausages. Cover and let rest in the fridge for 30 minutes.
- Take the meat mixture from the fridge. Grease your hands and form the meat into patties, about the diameter of a hockey puck and about 1/4 to 1/3 inch thick. You should end up with 10 to 12 patties. Cover again and put them back in the fridge for 30 minutes.
- Add a splash of veg oil to a large non-stick pan on medium-high heat. Fry the patties in 2 batches, about 5 minutes per side until dark brown with deliciously scorched edges. Serve with sunny-side up eggs and fried rice.
It is delicious and very tasty by itself. However, I challenge you to use this recipe as a baseline to develop a skinless longganisa version that is based on your preference. These cured sausages are famous in almost every Philippine region. The famous varieties of longanisa are : Vigan , Lucban, and Guagua which were named according to the town that they came from. Pork is the most common meat used in making this sausage; Chicken, beef, and even tuna are sometimes used as alternatives.
So that’s going to wrap it up with this exceptional food longanisa recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
