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. If there is a tapsilog for the combo of tapa (fried beef strips), sinangag (fried rice) and itlog (egg), there is longsilog for longganisa, sinangag and itlog.
Longganisa is widely available in most supermarkets and wet markets. Even the skinless variety is not difficult to find. But the way commercial longganisa is seasoned does not always agree with me. I prefer buying them from the provinces where flavors are more distinct. Otherwise, there is always that option of making skinless longganisa at home. Which is what we did a few nights ago.
If you intend to make this dish, I suggest wrapping the formed longganisa in kitchen wax paper and chilling them for a few hours before fying. They will be firmer and less likely to crumble in the hot oil.
Ingredients :
500 g. of ground lean pork
3 tbsps. of finely minced garlic
1 onion, finely chopped
2 tbsps. of tomato paste
2 tbsps. of rice vinegar
2 tbsps. of soy paste
1 tsp. of salt
1 tsp. of pepper
4 tbsps. of dark brown sugar
1 tbsp. of fine unsweetened bread crumbs
1 egg, beaten
1 c. of cooking oil
12-15 pcs. of kitchen wax paper, 6″ x 6″ in size
How to :
Mix together all the ingredients except the cooking oil and the wax paper. Divide into 12 to 15 portions, depending on the size you prefer. Form each portion into a log about 1″ to 1-1/3″ thick. Place on a piece of wax paper and roll firmly and as tightly as you can. Repeat for the remaining portions. Stack on a covered container and chill in the fridge for at least 2 hours.
Heat the cooking oil in a wide skillet or wok until it starts to smoke. Fry the longganisa in hot oil until browned. Drain on paper towels. Serve with fried eggs and garlic fried rice.
To make the garlic fried rice :
Drain the oil from the skillet or wok where the longganisa has been cooked until only about 2 tablespoonfuls remain. Gently fry about a tablespoonful of minced garlic in the oil until light brown in color. Add about 5 cups of cold cooked rice (mashed to separate the grains). Season with salt and steak sauce. Cook, tossing, until the rice is heated through.
