Philippine Pork Sausage
Longganisa
Longganisa is native sausage. The seasonings vary depending on the regional origin. Lucban and Vigan longganisa are garlicky, for instance. Then there is the sweet longganisa called hamonado. Longganisa comes in various sizes as well. Some are made with beef or chicken instead of pork. Sweet or spicy, small or large, longganisa is a popular Filipino breakfast item.
- 1 lb (500 g) ground pork
- 4 tablespoons Filipino vinegar (suka) or apple cider vinegar
- 4 cloves garlic, minced
- 1 teaspoon freshly ground black pepper
- 7 oz (200 g) caul fat
- 1/2 teaspoon salt
1 Mix the pork, vinegar, garlic and pepper in a large bowl. Shape the mixture into cylindrical rolls that are about 1 in (21/2 cm) thick and 3 in (8 cm) long.
2 Place each roll on a section of the caul fat and fold the veil-like membrane over to enclose it.
3 Form sausages in this way with all the meat and caul fat. Season the uncooked sausages with a light sprinkling of the salt.
4 Place the sausages with the overlapping folds of caul fat facing down on a lightly greased skillet and cook to seal them.
5 Cook the sausages for 7–10 minutes, drain on paper towels and serve hot or at room temperature.
5 Cook the sausages for 7–10 minutes, drain on paper towels and serve hot or at room temperature.
Serves 4–6
Preparation time: 25 mins
Cooking time: 15 mins
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