Best Longanisa–How To Make Filipino Skinless Native Sausage

A week ago, I was craving for longanisa, and I bought a pack of longanisa (native skinless sausage)  from the market. I woke up early the next day and cooked breakfast for me and my husband before he left for work. Unfortunately, the longanisa that I bought turned out to be a big disappointment. It was too fatty, very salty and the smell of the meat made me very suspicious. My husband ended up eating instant noodles for breakfast. The bad experience made me decide that from then on, store-bought longanisa will never grace our humble dining table again because I will crack my mother’s code to her secret longanisa recipe. My mother used to sell longanisa to augment the family income and she guarded her recipe that even until now, no one in the family really knows the exact measurement of spices, sauces and ingredients. Being the determined woman that I am (when I want to), I made longanisa last weekend. I have to say (even if it sounds as if I am bragging) that I have succeeded, and I think my longanisa tastes even better.

To make good quality longanisa, the lean meat has to be 80 percent and the pork fat should only be 20 percent. The pork fat should be cubed and not grounded so that once cooked, your longanisa will not shrink in size. Use garlic that is locally produced because it is many times fragrant compared to imported garlic.

After my first taste of my homemade longanisa, I thought it would be very selfish of me to keep the recipe to myself. It is criminal to indulge while many Filipino children are making do of the low quality, food additives loaded and sometimes unsanitary longanisa sold in the market today. `I hope this recipe will especially help mothers give healthy breakfast to their children. It is very affordable and easy. I only spent 210 pesos, and a kilo of pork will make two dozens of longanisa. It may seem a bit expensive compared to buying ready-made longanisa in the market, but when it comes to food that we serve to family, it is better not to compromise.

Ann’s Skinless Longanisa

Ingredients:

800 grams ground lean pork

200 grams cubed pork fat

1 cup brown sugar

1 tbsp. anisado wine

4 tbsps. Datu Puti cane vinegar

4 tbsps. soy sauce

1 tbsp. black pepper

1 tbsp. paprika

1/2 tsp. Vetsin  (optional)

2 tbsps. cornstarch

1 medium size red onion (chopped finely)

2 head garlic (crushed and chopped finely)

Procedure:

In a bowl, mix all ingredients except the pork meat. Then add the pork and mix thoroughly. Chill the pork mixture for three hours in the fridge. Then, start packing using wax paper ( 5 inches in length, 4 inches in width).  Scope a tablespoon of pork mixture and put it on top the wax paper. Roll just like when you are making lumpiang shianghai and fold the tips.  Put in the freezer before cooking. Cook the longanisa in half a cup of water and two tablespoons cooking oil.

Serve with garlic rice or plain steamed rice. Enjoy! You may also grill the sausage if you don’t want to fry. It will retain its shape even if it is skinless. I have tried it. You can also make burger patties out of this recipe. You can serve the burger patty on a bun with coleslaw and cheddar cheese. Yum!

Frozen longanisa ready for frying.

Add half cup of water and two tablespoons of cooking oil. Allow the water to boil and evaporate until only the oil is left. Cook under low fire.

Bumblebee can't wait to have his share as the deliciously tantalizing smell of the frying longanisa diffused all over the kitchen.

Fried longanisa for breakfast everyone? I hope this helped. Wishing you all lots of love and laughter! XXX

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