05-17-2007, 05:40 AM
Longganisa is the Filipino sausage made with meat (pork or beef), pork fat and spices. The mixture is stuffed into cleaned animal intestines or synthetic casings then cured and dried. These are some the varieties you can find if you happen to drop by in the Philippines:
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a.) Recado - slightly spicy variety
b.) Hamonado - the sweet variety
c.) Lukban - the version from Quezon ( one of the provinces in Luzon, famous for its Pahiyas festival), replete with garlic and oregano
d.) Vigan - flavored with Ilocano garlic and basi vinegar (made from sugar cane)
e.) Sulipan - Pampango sausage peppered garlic and flavored with dayap or lime juice
f.) Hubad - longganisa not stuffed into casings but simply formed into cylinders and wrapped in plastic.
Here is a simple recipe of longganisa:
Ingredients:
1 kilo pork meat with fat
salt (1 to 2 tbsps.)
1/2 cup vinegar
1 head garlic, chopped
1 teaspoon paprika
1/4 teaspoon saltpeter
brown sugar to taste
Cut into small pieces or grind pork. Add salt and mix thoroughly. Add pepper, vinegar, garlic, paprika, saltpeter, and sugar and mix well. Let stand one to two hours. Fill sausage casings with mixture, tie at both ends and dry in the sun.
How to cook a perfect longganisa:
1.) Put longganisa in a pan with some water. Do not prick them.
2.) Cook over medium heat until water evaporates and longganisa starts to exude oil.
3.) Continue cooking the longganisa in its own fat.
4.) Cook until longganisa is browned and crisp. Drain before serving.
References: In Good Taste Vol. 1 Issue 1
Recipes of the Philippines by
Enriqueta David - Perez
[attachment=26]
a.) Recado - slightly spicy variety
b.) Hamonado - the sweet variety
c.) Lukban - the version from Quezon ( one of the provinces in Luzon, famous for its Pahiyas festival), replete with garlic and oregano
d.) Vigan - flavored with Ilocano garlic and basi vinegar (made from sugar cane)
e.) Sulipan - Pampango sausage peppered garlic and flavored with dayap or lime juice
f.) Hubad - longganisa not stuffed into casings but simply formed into cylinders and wrapped in plastic.
Here is a simple recipe of longganisa:
Ingredients:
1 kilo pork meat with fat
salt (1 to 2 tbsps.)
1/2 cup vinegar
1 head garlic, chopped
1 teaspoon paprika
1/4 teaspoon saltpeter
brown sugar to taste
Cut into small pieces or grind pork. Add salt and mix thoroughly. Add pepper, vinegar, garlic, paprika, saltpeter, and sugar and mix well. Let stand one to two hours. Fill sausage casings with mixture, tie at both ends and dry in the sun.
How to cook a perfect longganisa:
1.) Put longganisa in a pan with some water. Do not prick them.
2.) Cook over medium heat until water evaporates and longganisa starts to exude oil.
3.) Continue cooking the longganisa in its own fat.
4.) Cook until longganisa is browned and crisp. Drain before serving.
References: In Good Taste Vol. 1 Issue 1
Recipes of the Philippines by
Enriqueta David - Perez
