Longganisa is the Filipino counterpart of chorizos. These cured sausages are famous in almost every Philippine region. The famous varieties of longganisa are : Vigan , Lucban, and Pampanga which were named according to the town that they came from. Longganisa made with native spices and ingredients. Pork is the most common meat used in making this sausage.
It is very important that you follow the measurement of the ingredients as stated in the recipe below. Using more than the required ingredients (especially the curing ingredients) is not good.
Let’s start cooking!
2 1/4 lbs ground pork
2 tbsp paprika (for color)
1 tsp sodium phosphate
6 tbsp garlic, minced
2 tbsp pineapple juice
3 tbsp Anise Liquor
1 tbsp Isolate
1/4 cup TVP (Textured Vegetable Protein)
1/2 tsp Carrageenan
2 tbsp sugar
1/2 tsp Prague powder #1
1/2 tsp meat enhancer (optional)
1/4 cup cold water
1 tbsp coarse salt
1 tbsp ground black pepper
- In a large container mix the salt, phosphate, Anise liquor, prague powder and water. Add the textured vegetable protein, isolate, and carrageenan
- Add the ground pork followed by the sugar, garlic, paprika, ground black pepper, pineapple juice, and meat enhancer then mix thoroughly.
- Place inside the refrigerator for 12 hours. (Note: Take note of the time. The mixture will smell sour if left for more than 12 hours)
- Shape and Wrap the longanisa individually
- Using fine cotton kitchen twine, tie the ends of each sausage link tightly and then cut between each link to separate. Place into a glass or plastic container, cover, and allow maturing in the refrigerator for 4 days, after which point they may be frozen.
- To cook the longanisa, half-fill a large frying pan with water and add thawed sausages. Simmer over medium-high heat about 20 minutes or until the water evaporates. Uncover, and allow the sausages to fry in their own fat about 8 minutes or until golden brown.