It was a holiday last June 12 and I decided that it was going to be a ground meat kind of day 🙂 Possibly the “lowliest of all meat” if you think of it, with random chunks thrown into the grinder. But it all started with a request from mom about having some Longganisang Lucban, or a local sausage coming from the area of Lucban, Quezon, where my dad grew up.
I have blogged about that longganisa and my many attempts at making it that I knew by heart how to make it. Just a quick trial and taste and I know already. But my mom still feels that it’s waaaay different from the store bought once. But I think not. 🙂 And either my mom missed it too much or I am actually getting better at cooking, or at least making this longganisa 🙂
So with a half kilo of ground pork, I added about a cup or so of boiled fatty pork which we usually use for sisig. I added a whole head of minced and smashed garlic. And all the spices also went in. A bit of paprika, a handful of salt, many turns of the pepper mill, and a lot of dashes of the oregano. I know, it’s all vague. But I have been cooking this for years. I still do have to make a little bitty patty to try it out though 🙂 And when I did, it was delicious.
Instead of putting them into the skins (which I actually do have)., I decided to just form them into fingers and fry them straight into the pan. I placed very little oil in the pan but the fat from the meat was seeping out and created its own oil to fry it in. And though they don’t look pretty, they were really yummy.
Skinless Lucban Longganisa Recipe
1/2 kilo ground pork
1 cup of minced fatty boiled pork (fat)
1 whole head of garlic, minced and smashed
Mix all of the ingredients together by hand to make sure all the flavors are properly mixed together. Make into little patties or fingers then pan fry in some oil. Serve with rice.