LONGGANISA HAMONADO (FILIPINO SWEET SAUSAGE)
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.
Provided by Bebs
Categories Breakfast Main Course
Time 2h30m
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 129 kcal, Carbohydrate 5 g, Protein 7 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 30 mg, Sodium 357 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
GRILLED LONGGANISA
This is a delicious version of Filipino sausage. A porky, tangy, sweet, garlicky sausage usually eaten for breakfast. The flavor of this sausage only deepens when cooked over a grill. It's truly a labor of love well worth the effort.
Provided by Food Network Kitchen
Categories main-dish
Time 6h30m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Separate the casings and rinse well, then transfer to a bowl and cover with cold water; soak 30 minutes. Drain and rinse the casings, then run water through the insides. Return the casings to the bowl, cover with cold water and refrigerate until ready to use.
- Toss the pork shoulder, pork belly, garlic, brown sugar and 3 tablespoons each salt and pepper in a large bowl. Spread out on a baking sheet and freeze until cold but not frozen, 30 minutes to 1 hour.
- Meanwhile, heat the vegetable oil and annatto seeds in a small saucepan over medium heat until the oil bubbles around the seeds, about 2 minutes. Remove from the heat and let cool. Strain the oil through a fine-mesh sieve into a small bowl. Mix the soy sauce and vinegar in a separate bowl and refrigerate until ready to use.
- About 30 minutes before making the sausage, chill all parts of the meat grinder attachment of a stand mixer in the freezer.
- Fit the grinder with a coarse-grind die. Set a large bowl in a larger bowl of ice and position under the grinder. Feed the pork mixture through the grinder on the second lowest speed into the bowl.
- Transfer half of the ground meat to the stand mixer bowl. Beat with the paddle attachment on low speed, slowly adding half of the annatto oil and half of the soy sauce mixture, 2 to 3 minutes; transfer to a separate bowl. Repeat with the remaining ground meat, annatto oil and soy sauce mixture; combine all the sausage in one bowl, cover and refrigerate at least 5 hours.
- Set up a sausage stuffer attachment with a large tube. Lightly coat the tube with vegetable oil and slide a casing over it until 4 inches are left at the end; tie in a knot. Fill the sausages (see directions at right for coils and links). Prick holes in the sausages every inch with a sterilized needle and refrigerate until ready to grill.
- About 30 minutes before grilling, let the sausages sit at room temperature. Preheat a grill to medium and prepare for indirect cooking: On a gas grill, turn off half the burners; on a charcoal grill, bank the coals to one side. Once the grill registers 325˚ F to 350˚ F, lightly brush the sausages with vegetable oil and place on the cooler side of the grill (indirect heat). Cook, covered, flipping once, 20 minutes. Move the sausages to direct heat and cook, flipping often and moving the sausages around to prevent flare-ups, until browned and a thermometer inserted into the centers registers 155˚ F, 10 to 30 more minutes. Let rest 10 minutes before serving.
- To Make Coiled Sausages: Put half of the ground sausage mixture in a bowl set in a larger bowl of ice, then start filling the stuffer, packing in the meat to prevent air pockets. Turn the mixer to medium-low speed and start stuffing the first casing, adding more of the meat mixture when the compartment is about half empty. If air pockets form, pop the casing with a sterilized needle, then gently squeeze the filling to fill any voids. Do not overfill the casing - it should be able to bend and flex. Once the first casing is full, slide it off the stuffer tube and tie a knot to seal; trim off any excess casing. Repeat to make another long sausage. Coil each sausage into a spiral and skewer each with 2 long metal skewers in an X.
- To Make Sausage Links: Follow the directions above for filling the sausages, but use only one-quarter of the ground sausage mixture per casing. Repeat to make 4 long sausages (do not coil). Separate the sausages into links by pinching the sausage every 4 inches; twist the casings in opposite directions to make links. Tie with kitchen twine, if desired.
PHILIPPINE LONGANISA DE EUGENIO (SWEET SAUSAGE)
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
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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LONGGANISA - KAWALING PINOY
From kawalingpinoy.com
4.7/5 (3)Estimated Reading Time 4 minsServings 24Total Time 1 hr 20 mins
- In a bowl, combine soy sauce, vinegar, anisado wine, sugar and salt. Stir until sugar and salt are dissolved. In a large bowl, combine ground pork, pork fat, garlic, pepper and paprika. Add liquid mixture and mix gently until combined. Refrigerate for about 2 hours to allow flavors to meld and to firm up meat mixture.
- In a bowl, soak casings in warm water for about 30 minutes. Drain well. In the sink, run warm water through casings. Check for spots with leaks and cut these sections.
- 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. Do not overstuff casings. Tie off one end into a double knot. Alternatively, you can tie with fine kitchen twine.
- To make individual sausages links, pinch sausage at intervals of about 4 inches. Gently twist the sausage link at this "pinched" point in one complete rotation. Repeat this process all the way 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. Place in a ziplock bag and refrigerate overnight.
HOMEMADE SKINLESS LONGGANISA - KAWALING PINOY
From kawalingpinoy.com
3.8/5 (137)Total Time 30 minsCategory Breakfast, Main EntreeCalories 371 per serving
- In a bowl, combine ground pork, ground pork fat, sugar, garlic, soy sauce, vinegar, salt, and pepper.
- On an individual sheet of plastic film or wax paper, spoon about a heaping tablespoon of pork mixture and form into a log. Roll and wrap tightly.
- Repeat until all the mixture is shaped and wrapped. Arrange sausages in a ziplock bag or airtight container and freeze.
SPICY SKINLESS PORK LONGGANISA RECIPE - YUMMY.PH
From yummy.ph
- Cut 12 square pieces of waxed paper. On a cutting board, lay down on a sheet of waxed paper. Spoon about 2 tablespoons of the pork mixture near the middle-bottom half of the wax paper. Spread out the meat to form a rough log. Fold the wax paper over the beef then using your thumbs, press the meat against the waxed paper. Roll closed. Repeat with remaining beef and waxed paper. Chill overnight or until ready to cook.
- When ready to cook, heat enough oil to cover the bottom of a nonstick frying pan and place over medium heat. Unwrap the longganisas and fry. Cook, turning regularly until completely browned on all sides and is cooked through. Remove from the pan and repeat with remaining longganisa. Serve while hot with garlic fried rice and fried eggs.
LONGGANISA RECIPE: HOW TO MAKE SKINLESS LONGGANISA
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- Roll a small amount of the pork mixture (about 1 1/2 tablespoons) into a log and cover well with a small piece of wax paper. Repeat with remaining pork mixture. Store in the freezer for 3 hours or until ready to cook.
- When ready to cook, heat oil in a wok or frying pan. Unwrap the longganisa and fry in batches in hot oil until fully cooked. Tip: Homemade longganisa can be stored in the freezer for up to a month. Just remember to keep it in a resealable freezer bag or an airtight plastic container.
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