I have been a bad blogger that I have been talking about longganisa and not really giving a proper recipe or background. So here I go now.
Longganisa is basically the local sausage. It either uses minced or ground meat, and usually, that’s pork. Longganisa (or longanisa, longanissa or chorizo or whatever you call it) is a breakfast staple in the Philippines. It is like bacon to the US, I guess. It’s usually paired with egg and rice, alongside various dipping sauces, commonly paired with vinegar to cut off the fatty meat. And yes, it is fatty. And that is what makes it so damned delicious. I would call it a wet sausage (as opposed to dry – meaning lean) and it is so good.
Running the north to south of archipelago, there are various kinds varying from garlicky, to sour, to sweet, to tangy. It all depends on taste, and everyone will be able to find a suitable match for their taste. Lucban longganisa, as I have been making it, has the basic flavors of garlic and oregano. And the two I just made now are sweet longganisa, like from Pampanga or from Cebu (called chorizo), and a garlicky but sour one from Ilocos. So you can basically imagine the variety and flavors in each. But I am beginning to enjoy all of these kinds I am making.
PS. I want to start on making some real sausages though. Soon. Asap.
Basic Longganisa Recipe
1 kilo of ground pork
1 to 1 1/2 cups of cooked fat, minced
Note that for the back fat, I ended up using jowl fat or head meat (not the mask). It was simply easier to get hold of this fat. Though the ground pork has about 20% fat, it was still too lean for the flavor that you would usually find in prepared longganisa. So I boil the head meat, chill it until needed, mince it manually, then just mix it with the ground pork. Season it with salt and pepper. And add the rest of the ingredients to which you think you will like.
Add the following for the different kinds of longganisa:
3 heads of garlic, minced
ground oregano, about 1 teaspoon
1/2 teaspoon paprika
3 heads of garlic, minced
3/4 cup of sukang Iloko or apple cider vinegar
1/2 cup soy sauce
1/2 cup sugar
You can fry this as is, skinless. Or stuff them into casings (I use natural hog casing which I order from the supermarket – it comes clean and salted) using a sausage stuffer. Then I bake it, to cook it, and to actually lessen the fat a bit since a lot of fat actually renders from baking. Then you can store it in the chiller. I bake it since I don’t use preservatives. If you aren’t going to use them immediately, I recommend freezing, and just thawing as needed.