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How To Cook Longanisa Sausage Delicious Recipe [Full Edition]
Are you searching for How to cook Longanisa? Then you’re probably coming to the right spot. Longanisa is mainly known as sweet cured pork sausages, and Sinangag means garlic fried rice.
Longanisa is one of the most popular Filipino breakfast recipes. It’s such tasty, enjoyable food that the Philippines from around the globe want to eat at day time, lunch, dinner as well as breakfast time or any other time. So, people want to know how to cook Longanisa properly.
These pork sausage foods are frequently sold almost everywhere in the Philippines. The spicy or sweet tastes largely depend on which part of the country the Longanisa is cooked.
In United States America, it’s easy to find Longanisa throughout almost every Asian grocery store that sells Philippine food products.
It’s cost-effective, convenient to store and almost all of all, delicious and yummy slightly spicy pork sausage to eat delightfully. In many of the Philippines ’ homes, It’s undoubtedly a major staple brunch for the weekend.
Pre-made Longanisa is available in supermarkets or Asian shops in the Philippines and some other places around the world. But, the Philippines live in the United States, mainly get frozen uncooked Longanisa which are available in Asian retailers.
This powerful article will benefit younger generations who’ve been away from their families or who actually like to learn How to Cook Longanisa as well as How to Make Longanisa; and Longanisa’s various recipes.
When people want to have Filipino food, they generally search for Filipino restaurants. But, finding Filipino food restaurants not very available in the USA, another problem is they might not have our favorite food Longanisa.
A few years earlier, the number of Filipino food restaurants was not much available in America. But, days change now most major cities or tourist points and even in village areas have Filipino food restaurants to enjoy Longanisa.
Nowadays, Whenever I go to Asian supermarkets, I’m going nuts with a lot of choices available. It seems like I’ve been in loops for an hour searching for things I need. There are just so many choices to be made.
Though we all know, Longanisa is yummy if it’s filled with fat. That’s why I’d prefer to purchase pre-made.
Once I sometimes used to make a sweet Longanisa recipe, although I probably waste time making a lot of it. That was quick to get that out of the refrigerator and cook.
Now, I like to give you a piece of advice which is: We have to try to avoid it sometimes because it’s filled with so much fat. Although we love to have it often. It’s not as good in flavor if you attempt to make it light.
My recommendation is to purchase 3 packets of Frozen Longanisa and some chicken or other meat product every 3 months just to fulfill your hunger pangs.
A couple of years ago, I tried to make Chicken Adobong Puti. But, I badly failed. If you have any secret tips or recipes on Adobong Puti. Please share with us.
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What is Longanisa?
Longanisa or Longanisa is a regional Filipino sausage or chorizo. It’s also usually eaten at breakfast time alongside fried rice and a fried egg, Trio renowned as Longsilog.
A variation of Spanish Longganisa sausage and the popular Filipino Longganisa sausage has many different kinds of recipes. These variations are popularly known of the city or region from which they derive. They are generally divided into two groups:
The sweet Longganisa is also known as Hamonado
The garlic/sour/salty Longganisa is known as Derecado
It was a little surprising that I did learn How to Cook my own Longganisa while I was living in Europe, where sausages are everywhere. I guess you need to put it down to deprivation!
While there are too many different sausages that I could choose between, I won’t be able to use pine for our own recipe.
Especially the versions of recipes I experienced in childhood in Pampanga, Longanisa Hamonada. They are the most well-recognized variety since they are currently manufactured on a massive scale.
I even like some of the garlic, particularly those from Cabanatuan and Vigan. Some people like to combine both recipes in one to make a unique taste.
How To Cook Longanisa Recipe:
It’s really easy to make Longganisa. You’re just combining the ingredients and putting them on a casing. Unless you can’t find the right casing, then I suggest you should make it Skinless Longganisa.
Now, You are thinking you also don’t know how to make Skinless Longanisa. Don’t panic, I’m here just to rectify the issues. Making Skinless Longganisa is also very easy, you should follow the exact same procedure of making Longganisa Filipino Style.
Just peel the skin from every clove and completely smash the garlic clove with mortar and pestle. This weapon is often referred to as Almires. Then you let ingredients dry and cure us for a minimum of eight hours.
The number of ingredients differs from every recipe to the next. The main ingredients are ground pork or beef. Other helping ingredients are brown sugar, garlic, salt, powdered pepper, and vinegar. You may also include other spices such as:
Tips for How to Cook Filipino Longanisa Sausage Juicy & Tender
First, you need 1 or 2 boxes of Frozen Uncooked Longanisa which you can buy from local Asian Stores.
Take a cooking pan with 1⁄2 medium cup water, Put the Longganisa and boil underneath low to moderate heat.
While you are making the sweet flavor, it can burn quickly so that it can never be cooked in high heat.
Without cooking it properly, you are not allowed to poke with a fork or stick. Some chefs might advise you to poke it so that it extracts its own oil. But, I like to cook it with its oil and juice naturally.
Until cooking, do not give extra oil, as the meat will unleash its own oil.
Be careful to add extra water.
When the water evaporates, it begins to fry. If the oil released from meat is not enough, add around 2 tablespoons of olive oil.
Monitor it because it can burn quickly, particularly when cooking with sweet Longanisa. If you feel essential, you can reduce heat.
While cooking for a few minutes, it’s time to separate every piece. Take a fork or a spoon and poke each of the pieces while holding the lid as protection as it will squirt oil on yourself.
Now, it is very convenient to move on both sides to cook perfectly.
During that point, fry focusing on your preferences. When we’re cooking sweet longanisa, Some people like the texture a little crusty, but it doesn’t burn.
After 2 or 3 minutes your sweet Longanisa will be ready to serve.
Now, Turn off your stove.
How To Make Longanisa:
Now we are cooking Filipino Longanisa Sausage which is also known as HAMONADO. This recipe for Longanisa is very easy and quick to cook.
With a little sweet taste and filled with garlicky goodness. Typically enclosed in a casing, but people can cook it skinless too.
Basic Information to Cook Longanisa recipe Pampanga
Cooking time: 45 Min.
Total Time: 2.45 hours
Cuisine: Philippines/ Filipino
Course: Breakfast, Lunch, or Dinner.
Ingredients of Longanisa:
1-kG Ground Pork (25%-30% fat)
1or 2 cup Brown Sugar
1 Garlic Head-Perfectly chopped
1 tbsp Soy Sauce
1000 milligram Vitamin C or Ascorbic Acid
1 tbsp Salt good quality
3 tbsp vinegar-like, Coconut
1 tbsp Ground Pepper powder
1 tbsp paprika powder
Skinless-wax paper needed
Instructions To Cook Longganisa Panlasang Pinoy:
Take all of the ingredients in a large bowl, excluding the casing, and combine well till the mixture is completely mixed. Cover the plastic wrap bowl or switch to the cover tub. Let ingredients marinate in the refrigerator for a minimum of one hour.
With a hard tie, shut one side of a sausage case or knot it with a small rope or cooking tape. Now, take the sausage casing and fill it with a mixture of pork. You may also utilize a funnel to make the work simpler. Putting the casing nozzle into the open edge of the casing goes through to the closed edge. Scoop the combination of the pork, place it in the funnel and seal it carefully in the casing. Attach a knot to enclose when it is filled. After a little interval of about 2-3 inches, tie a string or twine around it to build the ties.
When they are in a casing, put them in a bowl and keep them in a refrigerator for one or two days to dry. Now, you can store them in zipper locks containers or lid containers and can be kept in the fridge for a few days. People can refrigerate them for a long period of time, too.
Position the sausages in the pan to cook. And use a toothpick, make a little hole or two on every sausage, after which insert sufficient water only enough to hit the sausages midway up and cook in moderate flame. And let cook well when the liquid is absolutely gone. Normally, no need to add extra oil because it’s going to get much of the oils from the sausages, but if you like, you can add some extra. Keep cooking until the sausages become brown and the sugar caramelizes.
Now, the task is completed. Start moving to the serving plate and represent the Sinangag rice.
Now, a question can come to your mind that you also don’t know how to make Sinangag or Garlic Fried Rice. But, don’t worry. I’m here again to share a delicious fried rice recipe with you right now.
How to Make Sinangag/Garlic Fried Rice
Ingredients of Garlic Fried Rice:
2 or 3 tbsp vegetable oil
2 cloves garlic peeled
4 cups of cooked White Rice
1 tbsp salt
1 tbsp ground Pepper Powder
Tip: Cooked Rice must be kept in the fridge before one night.
INSTRUCTIONS to Cook the Garlic Fried Rice/Sinangag:
You can use the same pan where the Longanisa was cooked, Now, Put 1 or 2 tablespoons of oil drippings into the pan properly.
Until the oil is heated sufficiently, sauté the garlic for 2 – 3 minutes over moderate flame. But, remember don’t burn your garlic or your rice which makes the taste burnt.
Now, bring the cooked rice and mix it with oil and saute the garlic nicely. Mix well enough and cook for 3 to 4 minutes.
Adding salt, black pepper powder as well as blend ingredients.
Finally, you are ready to serve the Garlic Fried Rice/Sinangag with Filipino Longanisa Sausage.
Nutrition Value of Filipino Longanisa Sausage:
Saturated Fat: 34gram
Vitamin C: 0.9milligrams
Vitamin A: 147IU
How to Cook Vigan Longganisa
It’s another kind of skinless Longganisa recipe Pampanga and very similar to Filipino Longanisa Sausage.
Ingredients of Vigan Longganisa
1-kg Ground pork
¼ cup garlic peeled
1 tbsp onions peeled
2½ tsp good quality salt
1 tbsp Black Pepper Powder
⅓ cup of soy sauce
2¼ tbsp Coconut vinegar or sukang Iloko
2 yards sausage Casing
½ cup Drinking water
2 tbsp cooking oil like olive or plant
¼ cup tomato sauce; if you like
Instructions To Cook Vigan Longganisa
Inside a bowl, combine pork, garlic, onions, salt, Pepper Powder, soy sauce, and vinegar properly until all ingredients are mixed.
Place the combination into the casing and attach it with a rope gap between 2 inches.
To make it possible fat and fluid drop down and dry, hanging under direct sunlight for around 4 hours.
Warm a pan and add 1⁄2 cup of water and 1-1/2 teaspoon of cooking oil.
Place all the Vigan Longganisa into the pan. Cover and cook under medium heat till all the water is absorbed. Prick each of them with a spoon or fork.
While all the fluid has evaporated, fry the pan until Longganisa turns brown.
Start serving warm with Garlic Fried Rice, tomatoes, and sliced boiled eggs.
So, friends, it’s a simple way to make Vigan Longganisa.
How To Cook Mexican Longaniza
It’s also a Longaniza. Some friends of mine and our subscribers also request me to share this recipe.
Ingredients of Mexican Longaniza
5 pounds Ground Pork shoulder
2 tbsp sea salt
2 tbsp 1 or 2 heads peeled garlic,
1 tbsp Ground Black Pepper Powder
1 tbsp Cumin
3 tbsp achiote paste
2 cup Orange Juice
Sheep size casings
Instructions To Cook Mexican Longaniza
Slice the pork shoulder meat into pieces that match your grinder. Now, Mix pork with the salt, Cumin, and other ingredients and put this mixture in the fridge for around 24 hours.
Now, make a chill mixture and keep it in the fridge to come cold.
Bring out the meat and chill. Mixing with achiote paste and Orange Juice. Remember to mix it properly.
Place the sausage in a stuffer then thread on the length of the casing. Gradually ratchet down the pork and extract all of the air from the stuffer and the tubular of the wrapping. Keep about four inches of casing off another edge of the tube; you’ll also like to tie it off afterward.
Pack about 2 feet of sausage very loosely, leaving a few inches of casing on each end. Do this for all the sausages and all your casings. When you’ve got all the sausages in those lengths, softly compact each one checking for air pockets. Using a fork or a sausage pin to pop some air pockets. Slowly compact the ties to fill the void. It needs finesse not to crack the casing.
While all the ties are ready, tie the edges together to form an extended cord. Hang your Longaniza to dry up. At ambient temperature, hang for two hours. Optimally, you’re going to hang ties between 33 and 39 degrees F for one day, or maybe up to 72 hours. Keep them exposed in the refrigerator overnight until feeding or freezing.
How To Cook Dominican Longaniza
Dominican Longaniza or Spicy Ground Pork Sausage is very famous in the Dominican Republic and also in several other
Ex-Spanish colonies. Because as sausages go, this one is quite quick, and although recipes differ slightly, from one sausage-maker to the next.
Ingredients of Dominican Longaniza
1½ lb boneless Ground pork
1 tbsp Sea salt
1 ½ tbsp Bitter orange juice
1 tbsp Oregano
1 tbsp Pepper Powder
4 garlic Crushed Cloves
INSTRUCTIONS to Cook Dominican Longaniza
First, Take a food processor, combine all the ingredients for the sausage. Pulse until the beef has been minced. Split into pieces and shape into sausages about 2.5 cm.
Put the sausages in a jar with a closed lid and let them rest nighttime in the refrigerator.
Warm oil over extreme heat in a wide skillet. Carefully placed the sausages in the skillet. Keep Cooking till the sausages are slightly brown.
Apply the onions into the sausages and reduce the heat to mild. Continue cooking the onions till they appear to be transparent. Add the tomatoes, the Cuban pepper, the tomato sauce, and little water.
Cut the sausage into little bits, not to split them. When the water heats, put the pork in the skillet, cook covered until the veggies are cooked through and water is decreased to less.
Turn off the heat and enjoy with Garlic Fried Rice.
Notes and Reminder: How To cook Longanisa
Longaniza generates between 50% and 25% of pork Cholesterol. This does not fit for slim cuts. The fatter, the yummier. I chose pork chops as they’re simple to find and because they’ve still gained a bunch of fat. Although if cooked too long, it won’t be as delicious as the usual longaniza store.
Longanisa Sausages Recipes FAQs:
What form of oregano are you using in the USA or Mexico?
Actually, it doesn’t matter. If you like Mexican you can use it but in this recipe, we use US oregano.
Can you cook new frozen Longaniza sausages?
Yes, almost all of the sausages can be fried from frozen. Review the package of your sausages to see if they have to be frozen before frying, although most products are Okay to come straight from the fridge to the skillet.
Is longganisa panlasang pinoy pre-cooked?
Longanisa begins as ground Pork and must be thoroughly baked, i.e. immersed in a little water and cooked for one or two hours before the water is absorbed.
Can you grill Filipino Longanisa?
Load the water in a medium-sized boiling pot. Let it simmer. Adding the Longganisa is also known as Filipino sweet sausages to it. Grill the sausage rolls for fifteen minutes, rotating every three minutes until both sides are thoroughly cooked.
Can you cook frozen Filipino Longanisa sausages in the oven?
Trust it or not, it’s indeed possible to cook freezer sausages in the oven. But it’s necessary to consider making sure they’re cooked appropriately.
Instead of that, put it on a tray and cook as per the package recommendations. Typically 10 mins longer than preparing chilled sausages. Switch them regularly to make sure they’re cooked fairly.
Friends, That’s all about How to cook Longanisa. Hope you like our all recipes about Filipino Longanisa.We try to cover all related recipes in this powerful article so that you dont have to search for any more Longanisa Panlasang Pinoy recipes.
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It’s a very popular recipe for several countries in the world like- Philippines, Spain, Uruguay, Puerto Rico, Argentina, Dominican Republic, Mexico, Chile, and El Salvador. source