Longganisa
Sweet and garlicky Filipino pork sausages, typically served with garlic rice and egg.
Contains common allergens
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Instructions
- 1
Mix the Filling: In a large bowl, combine the ground pork, minced garlic, brown sugar, soy sauce, salt, pepper, and vinegar. Mix thoroughly by hand until the mixture becomes sticky and well-incorporated. Cover and refrigerate for at least 4 hours (or overnight) to let the flavors meld.
- 2
Stuff the Casings: Carefully thread the casing onto a sausage stuffer or funnel. Pipe the pork mixture into the casing, being careful not to overstuff. Twist the casing every 3-4 inches to form individual links. Tie the ends securely.
- 3
Simmer: To cook, place the longganisa links in a cold skillet and add just enough water to reach halfway up the sausages (about 1/2 cup). Bring to a boil over medium heat, then simmer uncovered until the water completely evaporates (about 15-20 minutes).
- 4
Fry in Own Fat: Once the water is gone, the sausages will begin to release their own fat. Prick the casings lightly with a toothpick to let excess steam out. Let them pan-fry in their own rendered fat, turning frequently, until the sugars caramelize and the exterior is dark, sticky, and slightly charred.
- 5
Serve: Serve piping hot with garlic fried rice, a sunny-side-up egg, and vinegar for dipping.
Plan it in Listahan
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