Longanisa/longganisa is another Filipino food that is popular throughout the country. It is our local sausage or chorizo, but its origin is Spanish (longaniza).
Native Filipino longganisa has different kinds depending on where (town or province) they are coming from. Basically, they are grouped into two categories, the sweet longganisa (hamonado) and the garlicky/sour/salty ones (derecado). This recipe is hamonado.
It is a bit ironic, that I am living in Germany, where sausages abound, but still craving for our own brand of sausage! I guess you can put it down to homesickness!
Yup, after more than two years, I still get a bout of homesickness from time to time. But big thanks to modern technology, I can talk and see my family who are miles away, every time I miss them (or vise versa)!
But when I am craving for Filipino food, that is a bit more difficult. Most of them I have to learn to make myself. And who would have thought that I am able to make this kind of stuff? But I am glad I am, but I am gladder that Armin likes them too!
By the way, I would like to note that this Longganisa recipe is not as sweet as some commercially bought longganisa and has a lot of garlic. You may adjust both to your preference.
how to cook longganisa?
The way I cook Longganisa (encased in a sausage casing) is to boil it first in water in a skillet over medium heat. No need to emerge them in water, just enough water to reach about a quarter high of the longganisa.
Cover the skillet or pan with the lid and let it simmer until water is almost gone.
Some of the fats would have melted and turned to oil. Remove the lid and add more cooking oil if needed. Cook the longganisa, turning from time to time, until both side are browned and sugar from inside has caramelized.
Longganisa (Filipino sweet sausage)
- Put all the ingredients in a bowl and mix well until fully combined. Cover bowl with a plastic wrap or transfer into a container with a cover. Let it marinate in the fridge for at least 2 hours or overnight.
- Close one end of a sausage casing with a knot or tie it with a thin rope or a cooking twine. Fill the sausage casing with the meat mixture. Use a funnel if you have one. Insert the nozzle of the funnel through the open end of the casing all the way to the closed end. Scoop the meat mixture, into the funnel and gently pack into the casing. Once filled tie a knot to enclose. To create the links tie a rope or twine around it at every about 2-3 inches interval.
- Once in the casing, they may be put in the fridge for a day to dry before freezing.
- To cook, place sausages (uncut) in a skillet. Using a tooth pick, prick a hole or two on each sausage then add water about halfway up the sides of the sausages and cook in medium heat. Let it simmer until water is gone. Usually, there is no need to add oil since it will have enough from the fats from the sausages itself.