Because my son is atopic and has many food allergies, we’ve avoided eating food with preservatives as much as we can for the longest time. That means hotdogs, commercial tocino and longganisa, Spam, ham, instant noodles, and a lot of other convenient foodstuff are off the list. This homemade longganisa recipe is a family favorite, along with our chicken tocino recipe.
Our homemade skinless longganisa recipe (Filipino sausage) is sweet-spicy and garlicky.
I got this longganisa recipe from an old Food Magazine issue that dates back to October 2001. The page is now crumpled and dirty from all the kitchen-handling.
Ingredients: (makes about 30 pieces of skinless longganisa)
- 1 kilo ground pork with some fat (I’d request the butcher to grind the pork twice – doble giling as they say in palengke lingo)
- 1/3 to 1/2 cup brown sugar (If you don’t want it too sweet, go for 1/3 cup)
- 2 tbsp minced garlic
- 2 tbsp rock salt
- 2 tbsp sweet chili sauce
- 1/4 cup Worcestershire sauce
- 1/2 tsp black peppercorns
- 2 tsp paprika (Update, Jan 10, 2013: I reduced this to 1 tsp.)
(The recipe in the magazine lists salitre, but I omit that.)
Grind the black peppercorns, paprika and rock salt together in a mortar – this will marry all the flavors together.
Procedure for skinless homemade longganisa recipe:
- Mix all the ingredients in a huge bowl. Chill in the ref for 30 minutes so that meat mixture will be easier to shape into sausages.
- Place about 2 tablespoons of the meat mixture on a plastic wrap square and roll into 4-inch sausages, wrapping as you go.
- Arrange sausages in a container and let cure in freezer for about 2 to 3 days.
- To cook the longganisa, remove plastic wrap and simmer in a bit of water (approx. 2 tablespoons) over low heat. As the pan dries out and the fat starts to come out, add a little bit of cooking oil. The sugar will start to caramelize, so keep the heat low and turn the pieces often to avoid burning. Cooking time will take about 7 to 10 minutes.
My family enjoys longganisa the usual way – longsilog!
- If you want juicier, tastier longganisa, make sure there’s some fat in your ground pork. I know, it’s not the healthiest tip but it does make wonders. I like to choose my pork cuts from the meat market. For longganisa, I use kasim (shoulder) because it’s more fatty and not as lean as pigue (ham).
- Also, the ground meat has to be fresh – none of that frozen ground pork from the supermarket as they’ve lost moisture from being frozen for too long. This observation is based on experience. I once used frozen ground pork from the supermarket, and the longganisa shrank while cooking and was really dry. So no frozen ground meat ever again for longganisa.
- For the wrapper, I use sandwich bags. Just cut off the sealed edge, and cut the remaining piece into 2. It’s easier than cutting clingwrap into squares!
If you’re giving this homemade longganisa recipe a go, please come back and let me know how it turns out. I’d love to know your tweaks and tips too!