Filipino Pork Longganisa: A Homemade Pork Sausage Recipe

A Homemade Pork Sausage Recipe

Today, is another great day for a delicious recipe which is a Filipino Pork Longganisa: A Homemade Pork Sausage Recipe. One of the Filipinos favorite breakfast viand paired with egg and fried garlic rice. This sweet meaty and fatty sausage is one of the best appetizing dishes in town. Filipino Pork Longganisa, a Pork Sausage Recipe is the best in making of lonnganisa. People who have tasted, love it because of its delicious taste. Like tocino, its red food coloring adds yummier look to everyone’s eyes.

Longganisa or the Pork Sausage Recipe has a different kind of flavors. They are chicken, pork, beef, and tuna. But this time, I will share this common flavor of longganisa; the pork longganisa or the Pork Sausage Recipe which is everyone’s favorite.  I give you some tips about this Pork Longganisa/Pork Sausage Recipe. Instead of using crushed peppercorns or if you want to avoid biting spicy chunks of it, use ground pepper. We necessary refrigerate the meat to absorb the marinade well and for us easy to form.

Here are the ingredients and procedures of how to make this Filipino Pork Longganisa: A Homemade Pork Sausage Recipe

INGREDIENTS:

1 and a half pound ground lean pork

½ pound ground pork fat

For marinating:

1 tablespoon table salt

½ cup sugar

1 whole of garlic, minced finely

3 tablespoons vinegar

1 tablespoon soy sauce

1 teaspoon ground pepper or crashed ground peppercorn

¼ teaspoon red food coloring

4×2 inch wax paper for wrapping

Cooking oil for frying

PROCEDURE:

1. Mix first the marinade thoroughly then add the ground meat.


2. Massage the mixed ingredients, to absorb marinating with the meat, refrigerate it overnight.


3. Put 3 tablespoon of longganisa mixture into the “4×2” wax paper and roll it for about 3 inches long and refrigerate it.


4. There are 2 ways of cooking of this Filipino Pork Longganisa or Pork Sausage Recipe.
   
   1. Use 3 tablespoon of water, let it cook with its own oil or until the water went out. Flip each side for balance cooking.
   
   
   2. When using oil, fry the longganisa using the medium heat fire.
   
   
   3. Serve with your hot fried rice, a sunny side up egg or beef steak.
   
   

It has a different size after and before cooking. It looks bigger before cooking it and it shrinks when it cooks after. In making this recipe, make sure that you can balance the lean meat and the fat meat. Because when it is too much fat, your longganisa is too greasy. Much better to have a half of lean meat and half of fat so it can be a meaty and juicy your longganisa is. When it too much meaty, it cause rubbery and dry. So don’t hesitate to try this Pork Longganisa or the Pork Sausage Recipe.

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