Longanisa. Longaniza or longganisa (also called chorizo, choriso, tsoriso, or soriso in Visayan regions) refers to sausages flavoured with indigenous spices. Longanisa, links of pork sausage found at most Asian grocers, is a mainstay at the Filipino breakfast table, often in the form of longsilog, a shortened term for a dish that consists of longanisa, sinangag. Skinless longganisa refers to a type of Filipino sausage without the casing.
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'.
These cured sausages are famous in almost every Philippine region.
You can have Longanisa using 9 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Longanisa
- Prepare 1 1/2 lbs of ground pork.
- You need 1/2 cup of panko breadcrumbs.
- You need 8 tbsp of dark brown sugar.
- It's 1 tbsp of salt.
- You need 3 tbsp of garlic powder.
- You need 2 tsp of hot Spanish paprika.
- You need 1 tbsp of ground black pepper.
- Prepare 1/2 tsp of ground nutmeg.
- It's 6 cloves of garlic, minced.
The famous varieties of longanisa are : Vigan , Lucban, and Guagua which were named. These sweet longganisa are Filipino-style sausages made with ground pork, pork fat, sugar and spices. Longanisa sausage is the Filipino version of the Hispanic Longaniza. Although the original sausage is dry and ready to be eaten the way it is; Filipino longanisa is a bit different than the Hispanic version.
Longanisa step by step
- 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..
Longganisa - How To Start A Native Longganisa Making Business. Among the fresh processed meats, longganisa is the most regularly purchased. Longganisa is a popular Filipino breakfast sausage traditionally made from ground pork, although chicken and beef can also be used. Vigan Longganisa also known as Ilocos Longganisa is a Filipino pork sausage originated in Vigan, Ilocos Sur. #ViganLongganisa #IlocosLongganisa. Longanisa is a Filipino version of a Spanish Longaniza sausage.