Longanisa
Longanisa

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, longanisa. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Longaniza or longganisa (also called chorizo, choriso, tosriso, or soriso in Visayan regions) refers to sausages flavoured with indigenous spices. Skinless longganisa refers to a type of Filipino sausage without the casing. It is also known as naked sausage.

Longanisa is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Longanisa is something that I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have longanisa using 9 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Longanisa:
  1. Make ready 1 1/2 lbs ground pork
  2. Take 1/2 cup panko breadcrumbs
  3. Take 8 tbsp dark brown sugar
  4. Get 1 tbsp salt
  5. Take 3 tbsp garlic powder
  6. Prepare 2 tsp hot Spanish paprika
  7. Prepare 1 tbsp ground black pepper
  8. Make ready 1/2 tsp ground nutmeg
  9. Make ready 6 cloves garlic, minced

Longanisa, links of pork sausage found at most Asian grocers, is a mainstay at the Filipino breakfast table, often in the form of longsilog, a shortened term for a dish that consists of longanisa, sinangag. Vigan Longganisa also known as Ilocos Longganisa is a Filipino pork sausage originated in Vigan, Ilocos Sur. #ViganLongganisa #IlocosLongganisa. Longganisa is a popular Filipino breakfast sausage traditionally made from ground pork, although chicken and beef can also be used. These cured sausages are famous in almost every Philippine region.

Steps to make Longanisa:
  1. Put all the ingredients in a large bowl and add a splash of veg oil. Mix everything together until just combined. Don't overwork the pork or you'll end up with tough sausages. Cover and let rest in the fridge for 30 minutes.
  2. Take the meat mixture from the fridge. Grease your hands and form the meat into patties, about the diameter of a hockey puck and about 1/4 to 1/3 inch thick. You should end up with 10 to 12 patties. Cover again and put them back in the fridge for 30 minutes.
  3. Add a splash of veg oil to a large non-stick pan on medium-high heat. Fry the patties in 2 batches, about 5 minutes per side until dark brown with deliciously scorched edges. Serve with sunny-side up eggs and fried rice.

The famous varieties of longanisa are : Vigan , Lucban, and Guagua which were named. See more ideas about Longanisa recipe, Longanisa, Filipino recipes. Longganisang Tuguegarao is somewhat similar to Vigan longanisa. It is tangy, salty, garlicky, and cooked on its own rendered fat. This longganisa is distinct from other native longganisa version because it is small and plump, it is not sweet unlike the popular longganisa we used to eat.

So that is going to wrap this up with this exceptional food longanisa recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!