It’s still summer and in most European cities the weather still allow us to laze around outdoors. I bet you have lots of invitations from friends to go picnicking every weekend. The question now is what to bring that would not require so much work and preparation but would be a great hit among your Filipino and non Filipino friends. I suggest skinless longganisa.
Longganisa is a very popular food in the Philippines that every Filipino has probably eaten it at one point in their life. It’s commonly served for breakfast with fried rice and paired up with sunny side up egg to make up the famous longsilog (longganisa, sinangag, and itlog) combo.
A pork sausage, Longganisa, is our version of the Spanish Longaniza. We also share this dish with other countries like Mexico, Puerto Rico, and the Dominican Republic.
In the Philippines, every region has their own version of longganisa. Some of the most popular longganisas are the ones from Vigan in Ilocos Sur, Guagua in Pampanga, and Lucban in Quezon, the tastes varying from garlicky to sweet. In addition to that, each cook, chef or mother got his or her own version too.
It might be tricky acquiring the hog casings that you stuff the pork meat in to make the longganisa links, so in this recipe, I will teach you how to make the skinless longganisa instead, another version of the dish also popular amongst Filipinos.
- · 1 kilogram of ground lean pork, 10% fat
- · ¼ cup of brown sugar
- · 1 tablespoon of rock salt
- · 1 tablespoon of Worcestershire sauce
- · 3 tablespoons of soy sauce
- · 1 tablespoon of finely chopped garlic
- · ½ teaspoon of ground black pepper
- · 4 1/2 inches x 3 inches wax paper
If you already have all the ingredients, what you need to do first is to combine them all in a big bowl. Make sure everything is thoroughly mixed so the flavor is equally distributed in the meat. To make sure you achieve that, you will have to knead the ingredients with your hands. Don’t forget to wash your hands first before doing so! Or wear cooking gloves before letting your fingers dive into the bowl of the meat mixture.
In the Philippines, longganisas normally have a hint of reddish color because of the extensive curing it goes through. If you want your skinless longganisa to appear more authentic, you can always add a bit of red food coloring to the pork mixture to have that “cured” look.
As a substitute for the hog casings, you will need kitchen wax paper to form the longganisa’s cylindrical shape. You will have to do this to make sure your longganisa will not crumble or deform once you fry it. Place two to three tablespoons of the pork mixture on your wax paper, check that no meat is spilling, and roll the paper around. When you’re done, it should look like this:
Once you wrapped all the pork mixture in wax paper, put them in the freezer for at least three hours. However, overnight refrigeration is recommended so the meat will really absorb all the ingredients, making it more delicious.
If you’re ready to cook, unwrap the skinless longganisas from the wax paper and fry them in a pan using a bit of cooking oil.
Once cooked, drain the skinless longganisa in a paper towel to rid off the excess fat and serve them with sunny side up egg and fried rice for your very own longsilog.
Tita Kathy’s tip:
Although the pork used for longganisas in the Philippines is commonly strewn with fat, try making it with choice pork meat for a healthier food option. Or if you want a twist your skinless longganisa, you can mix one piece of grated carrots to the pork mixture! Garnish the cooked longganisa with spring onion and you’re all set!
I remember my mother serving these often for breakfast when I was in grade school and high school in Bulacan. When I went to study college in Manila I remember too taking some of her longganisas with me every start of the semester as one of her pabaon.
I hope you would enjoy making and sharing this dish with your friends. Don’t forget to share with me and our readers your experience while making this dish on the comment box below!