longganisa

This longganisa recipe is very simple and easy to make. With slightly sweet take and loaded with garlicky goodness. Normally encased in a casing but can also be made skinless.

Longganisa Hamonado (Filipino sweet sausage)

kilogram pork (- 20%-30% fat)

brown sugar (-

garlic (- finely chopped)

soy sauce

salt

coconut vinegar

ground pepper

paprika powder (-optional)

sausage casing ((or wax paper for skinless))

Put all the ingredients in a bowl, except for the casing, and mix well until fully combined. Cover bowl with a plastic wrap or transfer into a container with a cover. Let it marinate in the fridge for at least an hour.

Close one end of a sausage casing with a knot or tie it with a thin rope or a cooking twine. Fill the sausage casing with the meat mixture. Use a funnel if you have one. Insert the nozzle of the funnel through the open end of the casing all the way to the closed end. Scoop the meat mixture, into the funnel and gently pack into the casing. Once filled tie a knot to enclose. To create the links tie a rope or twine around it at every about 2-3 inches interval.

Once in the casing, place them in a tray and put in the fridge for a day or two to dry out. Pack them in zip locks or cantainer with lid and can be refrigerated for several days. You can also freeze them for longer storage time.

To cook, place sausages (uncut) in a skillet. Using a toothpick, prick a hole or two on each sausage then add some water just enough to reach about halfway up the sausages and cook in medium heat. Let it simmer until water is goned.

Usually, there is no need to add oil since it will have enough from the fats from the sausages itself but add some if needed. Cook until browned and sugar has caramelized.

Transfer to a serving plate and serve with rice.

This is a basic recipe for Filipino sweet and garlicky skinless longganisa.

Skinless Longganisa

¾ pork

dark brown sugar

smoked paprika

vegetable oil

black pepper

garlic

Peel the skin off the garlic cloves. Crush thoroughly using mortar and pestle. Mince the crushed garlic. Set aside.

In a large mixing bowl, combine ground pork along with all of the ingredients. Mix well.

Cover the bowl. Refrigerate for 2 hours.

Shape the longganisa by laying a sheet of wax paper on a flat surface. Scoop around 3 tablespoons of mixture and put over the wax paper. Fold the wax paper from top to down until the mixture covered. Hold the edge of the paper with your fingers and then slide the card towards the mixture. Push a bit more until a sausage shape is formed. Do this step until the entire mixture is consumed.

Refrigerate overnight.

Cook and serve for breakfast. Share and enjoy!

Level up breakfast with homemade Longganisa. Serve these sweet and garlicky Filipino sausages with fried rice and eggs for a hearty meal!

Longganisa

pork

pork fat, minced

garlic,

anisado wine

vinegar

brown sugar

paprika

casings,

water

canola oil

funnel

kitchen twine

Combine

In a bowl, combine ground pork, pork fat, garlic, soy sauce, anisado wine, vinegar, brown sugar, salt, pepper, and paprika. Stir until well-blended.

Chill

Refrigerate for about 2 hours to allow flavors to meld and to firm up the meat mixture.

Prepare casings

In a bowl, soak casings in warm water for about 30 minutes and drain well. In the sink, run warm water through casings. Check for spots with leaks and cut these sections.

Stuff casings

On one end of the casing, insert the nozzle of a funnel. Scoop pork mixture into funnel and gently pack into casings, leaving about 5 inches on both ends. Tie off one end into a double knot. Alternatively, you can tie it with fine kitchen twine.

Separate into links

To make individual sausage links, pinch sausage at intervals of about 4 inches. Gently twist the sausage link at this &quot;pinched&quot; point in one complete rotation.

Repeat this process down the coil but alternating the direction of twisting (towards you and away from you) from one link to the next. Tie off the other end into a double knot or with kitchen twine.

Store

Place in a ziplock bag and refrigerate overnight or freeze.

When ready to cook, cut sausage into individual links and prick once or twice.

Cook

In a pan over medium heat, combine links and water and bring to a boil. Lower heat, cover, and continue to cook until meat is cooked through and liquid is almost absorbed.

Brown

Add oil and continue to cook, stirring regularly, until sausages are caramelized. Remove from pan and serve hot.

Longganisa is a type of Filipino sausage distinct for its sweet and garlicky flavors. It’s a very popular breakfast food in the Philippines, but can be enjoy any time of the day. I grew up eating what we&#039;d call &#039;Longsilong&#039; which was basically Longganisa (for the &#039;long&#039;), garlic fried rice or &#039;sinangag&#039; (for &#039;si&#039;), and an egg (itlog, for &#039;log&#039;).It&#039;s very popular and is easily one of my favorite comfort foods. This vegan version of longganisa uses a mix of extra firm tofu or tokwa and minced mushrooms that I seasoned and shaped into small links before pan-frying to create a plant-based version of a Filipino classic.

Vegan Longganisa (Filipino Sausages)

oz extra firm tofu (or tokwa)

lb mushrooms (minced (see notes))

garlic (minced)

tomato paste

tsp black pepper

soy sauce (- adjust to taste)

tbsp white distilled vinegar

tbsp corn starch

panko

Neutral oil (for frying)

neutral oil

oz extra firm tofu

tsp black salt (or sub

turmeric powder (for color)

yeast (optional)

Sprinkle of liquid aminos

white vinegar

onion

sugar adjust

red chili sliced (optional)

Sweet chili vinegar

Fried garlic rice

Tofu scramble

Drain excess liquid from the tofu. I usually do this by wrapping the block in some paper towels before placing a plate or flat surface on top so the water seeps out and is absorbed by the towel.

If using dried shiitake mushrooms, soak these in hot water for 30 minutes until rehydrated. You can also leave this to soak overnight. Squeeze out the water from the mushrooms.

For all the mushrooms, you can finely mince these or process them.

Heat a large pan or skillet over medium heat. Add a little oil. Add the mushrooms and sauté for 2-3 minutes or until cooked. Turn off the heat. Set aside to cool. Cooking the mushrooms will help draw out extra moisture.

PREPARE THE MUSHROOMS

In a bowl, crumble the tofu with your hands. Add in the mushrooms and the rest of the ingredients. Mix throughly until well incorporated.

You can taste some of the mixture and season more if needed.

Shape 1.5 tbsp of the mixture into a small cocktail sausage-like shape. The longganisa or Filipino sausage mixture should hold up well. If it easily crumbles or falls apart, you can add 1-2 tbsp more of bread crumbs to help absorb the excess moisture.

You can also shape the sausages however way you like.

LONGGANISA MIXTURE

In a frying pan, add enough oil to submerge half of the sausages.

To test out the heat of the oil, you can add a small piece of the longganisa. It should immediately sizzle in the oil.

Add the longganisa in the oil. Cook the longganisa for 2-3 minutes on each side or until golden brown. Flip over and cook the remaining side.

Drain the longganisa from the oil.

COOKING THE LONGGANISA

Serve with the tofu scramble, garlic rice or sinangag, and vinegar for dipping. Enjoy!

SERVE AND ENJOY!

I pan-fry all the longganisa and store this in an air-tight container in the refrigerator for up to 1 week.

To reheat, you can simple pan-fry these again or place them in an air-fryer.

STORAGE TIPS FOR LEFTOVERS

You can cook the garlic rice and tofu scramble the same pan as the longganisa. I like to cook the garlic rice, then the tofu scramble, before the longganisa.

Heat a large wok or pan over medium. Once hot, add in the tofu and crumble using a fork. Mix in the spices and coat the tofu. Season with some liquid aminos or soy sauce. Sauté for 3-5 minutes until cooked. Set aside so you can use the same pan for the longganisa.

TOFU SCRAMBLE & GARLIC RICE

For the vinegar, mix the onions and vinegar together. Mix in some sugar to counter the acidity. Add red chili, if using. Allow to soak for 10-15 minutes. The vinegar will turn pink from the onions.

This is best prepared in advance and can be stored for days.

VINEGAR FOR DIPPING

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