Longganisa is a native sausage that has several interpretations. It is sold in any array of sizes, in both sausage-style or skinless variants, and is cooked in a number of flavors and seasonings. Longganisa is generally thought of as a breakfast food, as it is often eaten with fried rice (sinangag) and egg.

Why this will click

For Pinoys this is one comfort food they will never outgrow. Take your cure form the different regions of the country and spice up your longganisa with a variety of flavors, i.e. with vinegar like in Vigan, or with oregano like in Lucban.

Materials Needed

• Stainless steel bowl
• Plastic container
• frying pan
• 500 g. ground lean pork
• 3 tbsp. finely chopped garlic
• 1 onion, finely chopped
• 2 tbsp. tomato paste
• 2 tbsp. rice vinegar
• 2 tbsp. soy paste
• Sat and pepper
• 4 tbsp. brown sugar
• 1 tbsp. bread crumbs
• 1 beaten egg
• 1 cup oil
• 12-15 pieces of kitchen wax paper six-inches-by-six-inches

How To Make the Skinless Longganisa

1. Mix all the ingredients together in the stainless steel bowl, save for the cooking oil and wax paper.
2. Divide the meat into 12 to 15 portions, depending on the preferred serving size. Form each portion into a log about 1″ to 1.5″ thick.
3. Place each log on a piece of wax paper, and roll firmly and tightly until the meat is covered. Repeat for all remaining portions.
4. Stack the logs in a covered container, and chill in the fridge for at least two hours.
5. When ready for serving, defrost the meat and slice the logs into 0.5″ thick pieces.
6. Heat the cooking oil in a pan until hot. Fry the longganisa until brown.
7. Drain the pieces on paper towels.

How Much Will I Make

One batch of 12 to 15 servings will cost about P800, which equals roughly P50 per plate. In the markets, longganisa is sold from P60 to P200 per pack, so feel free to add about a 50 percent markup when selling plain longganisa, or serve the meat as a ready-made dish or party platter.

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