For the many of you who have been following me quite lengthily, I have been making longganisang lucban from scratch with different levels of successes with some ranking very high, and some very poorly. It was one recent purchase that made me insanely mad! Mom was craving for it, and not having made it in a while, I let her. She bought a dozen (a small dozen) for about P120. Not bad right? But once cooked,like all longganisa, they all shrunk. But the shrinkage was kind of insane. If I let myself, I could have finished that one whole “dozen” little fingers of nothingness!!!
So in my madness, I bought a kilo of ground pork, had some cooked fatty pork minced, mixed the usual of salt, pepper, lots of garlic, and oregano. Then using my sausage stuffer, stuffed all of it in my casings (which has just been in the freezer for so long). Ta-dah! 🙂
The funny thing was, upon frying, they became tiny little lumps too. Mind you, not as small as those we bought, but tiny little rounds. like Cebu chorizo. Mom said I need to make my sausages meatier per link to make it not shrink 🙂 One more try, why not 🙂