How To Cook Longanisa Recipes

HOW TO MAKE HOMEMADE LONGANIZA - BEST RECIPES

How to Make Homemade Longaniza - Best Recipes image

Learn how to make homemade caseless longaniza, the spiced pork sausage made with no artificial preservatives. This version makes it easy to cook it at home.

Provided by Clara Gonzalez

Time 30m

Number Of Ingredients 6

Ingredients

1 ½ pound boneless pork chops (or pork shoulder [680 gr] (see notes))
1 tablespoon salt
1 ½ tablespoon agrio de naranja (or bitter orange juice)
1 tablespoon oregano (dry, ground)
1 tablespoon pepper (freshly-cracked, or ground) (freshly and coarsely cracked)
6 garlic cloves (crushed)

Steps:

Place all the ingredients for the sausage in the food processor. Pulse until meat is minced. Divide into quarters and shape into sausages about 1" [2.5 cm] in diameter.
Place the sausage in a container with a tight-fitting lid and let it rest overnight in the fridge.If you want to preserve it for longer, freeze individually wrapped in wax paper or parchment paper.
This homemade longaniza is best used for frying or guisadas. See recipes further above.

Nutrition Facts : Calories 278 kcal, Carbohydrate 3 g, Protein 37 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 114 mg, Sodium 1956 mg, Fiber 1 g, Sugar 0.2 g, TransFat 0.1 g, UnsaturatedFat 7 g, ServingSize 1 serving

PHILIPPINE LONGANISA DE EUGENIO (SWEET SAUSAGE)

Philippine Longanisa de Eugenio (Sweet Sausage) image

This is for the taste minded. Favorite of Asia, a simple sweet sausage. Have it with eggs and you are in breakfast heaven!

Provided by Eugenio Vincenzo

Categories World Cuisine Recipes Asian Filipino

Time P4DT1h13m

Yield 12

Number Of Ingredients 11

Ingredients

½ cup white sugar
1 teaspoon dried oregano
¼ teaspoon ground ginger
½ teaspoon ground pepper
4 ½ teaspoons fine salt
½ teaspoon curing salt (Prague powder #1)
1 tablespoon minced garlic
2 pounds ground pork
1 pound coarse ground pork back fat
¼ cup distilled white vinegar
Hog casing, rinsed well

Steps:

In a small bowl, stir together sugar, oregano, ginger, pepper, salt, and curing salt until evenly combined; set aside. Mix together garlic, ground pork, and ground pork fat in a large bowl until combined. Sprinkle with spice mixture, pour in white vinegar, and mix thoroughly.
Rinse the sausage casings very well until all of the salt or brine is gone; tie a knot at one end of the casing, then thread the other end onto a sausage stuffing tube. Stuff the casing with the sausage mixture, twisting the filled casing every 2 1/2 to 4 inches to form links. Once all of the sausage mixture has been used, tie the end of the last link.
Using fine cotton kitchen twine, tie the ends of each sausage link tightly, then cut between each link to separate. Place into a glass or plastic container, cover, and allow to mature in the refrigerator for 4 days, after which point they may be frozen.
To cook the longanisa, fill a skillet with 1/2 to 3/4 inches of water and add thawed sausages. Simmer over medium-high heat until the water evaporates, about 20 minutes. Uncover, and allow the sausages to fry in their own oil until golden brown, about 8 minutes more.

Nutrition Facts : Calories 496 calories, Carbohydrate 8.7 g, Cholesterol 70.6 mg, Fat 44.4 g, Fiber 0.1 g, Protein 14.6 g, SaturatedFat 16.2 g, Sodium 1011.4 mg, Sugar 8.3 g

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