Recipe

Vigan Longganisa - Pork Sausage Recipe

Add Step-by-Step Photos	Jrt_mom / All my dishes 1 year, 1 month ago For you Frodo. Vigan longganisa is the Filipino version of chorizo or meat sausage usually served for breakfast. These are garlicky, spicy, tangy, and salty with the distinct pungent aroma stir-fried on its own rendered fat. Prep:4320m Cook:5m Servings:4	Jrt_mom
	pork sausage garlic breakfast

Raw sausages

Skinless method

Cook 3-5 mins

until reddish brown

Happy eating!

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Ingredients

2 lbs lean pork meat, finely chopped

1 lb pork fat, diced

1/4 tsp salitre (saltpeter)

1 ½ heads garlic, crushed

1/3 tsp ground bay leaf or 1 leaf finely chopped

3 tbsp brown sugar

1/4 cup soy sauce

1/3 cup cider vinegar

1-1/2 tsp salt

2 tsp sweet paprika

1 tsp coarsely cracked black pepper

1 tsp red pepper flakes (optional)

Sausage casing or 3 tbsp cornstarch if using skinless method

Directions

Combine all ingredients except casing and let stand for 1 hour.

Fill casing w/ mixture.

Twist and tie ends of casing with kitchen cord to form a link of sausage (usually at every 4 inches interval).

Put mixture in a container with lid and cure in the refrigerator for 2-5 days. Best kept in chiller. Another curing method is to hang sausages above brick oven for 3-5 days.

To cook, put desired amount of sausages in a skillet.

Add 1/2 to 1 cup of water to come up to about 1/2 inch of skillet.

Let simmer over medium heat until water evaporates, about 10 minutes. Prick sausages with fork.

Stir-fry in its own fat for 3-5 minutes or until sausage is caramelized or skin turns reddish brown. Add a little oil if necessary.

Serve hot with garlic rice, sunny side up or scrambled eggs, sliced tomatoes with spicy vinegar on the side.

* For skinless method, add cornstarch to mixture, roll desired amount of mixture into balls using your hands, then roll mixture to form short sausages. Arrange side by side each other in a container with lid or wrap individually in wax paper. Keep covered and refrigerate for 3-5 days to cure before frying.

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Comments

frodo 1 year, 1 month ago said:
Oooooooohhhhhhhh yeah!
that looks georgeous
thank you!

frodo 1 year, 1 month ago said:
I am copy your recipe in my ''recipe book'

jrt_mom 1 year, 1 month ago said:
You're most welcome my friend! Let me know how you like it :0)

elgab89 1 year, 1 month ago said:
This looks fabulous jrt_mom! Great recipe! My hubby will be thrilled with this one!

bluewaterandsand 1 year, 1 month ago said:
Fantastic!

lunasea 11 months, 3 weeks ago said:
Ohhh Leila...how wonderful. I love your recipe and have printed it right out. I cannot wait to make these. Just look at them...my mouth is watering. Thank you so much, hon - and high 5. I also flagged your pictures as beautiful. Wow - great presentation. :) Vickie

trigger 11 months, 2 weeks ago said:
Leila this recipe is over the top I love recipe takes me back to when we had a sausage meat machine and me and my dad would make our own recipes.

Five forks
flagged as beautiful

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Alterations

frodo 1 year, 1 month ago said:
i think i will make a fatty out of it.
i will make the sausage, then spread out on table
put veggies inside, roll up and smoke on the smoker.....this is gonna ROCK

jrt_mom 1 year, 1 month ago said:
Wow that sounds great! That's not going to affect the sausage's strong flavor. Let me know what veggies you're adding so I can try it myself.

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