The sausage pictured above, a Filipino-style sausage called longganisa, is made of ground pork, vinegar, garlic and soy sauce. I learned this special recipe from my late sister-in-law, who told me she had learned this recipe herself from another friend who made a living selling longganisa. Skip the ones in the market and make your own, because this recipe below is as authentic as it gets!
Ingredients:
- 2 lbs ground pork, 70% meat, 30% fat, cubed
- 1/4 cup coconut vinegar
- 2 tbsp anisado wine
- 3 tbsp soy sauce
- 1 whole garlic, peeled and crushed
- 1/4 cup brown sugar
- 1 tbsp pepper
- 1 tsp salt
- 1/2 tsp curing salt or 1 tbsp cornstarch
- 1/4 cup water
Directions:
- Dissolve the curing salt or cornstarch with 1/4 cup of water
- Mix the curing salt mixture with the meat.
- Mix the rest of the ingredients until well blended.
- Refrigerate for 2 days.
- Stuff the meat in the sausage casing and tie every 2 inches of sausage. This is ready to use.
- Store in the freezer if not using immediately.
How to cook longganisa:
- Place your longganisa in a pan. Add 3 tbsp vegetable oil and 1/4 cup of water.
- Bring to a boil. Once it starts to boil poke the sausage with a fork to avoid bursting.
- Simmer and cover. Check every 5 minutes to make sure it doesn’ t burn.
- Brown both sides.
- Serve with spicy vinegar.
For the rice:
- 3 cups leftover rice ( place your leftover rice overnight in the fridge before cooking)
- 3 cloves of garlic
- 1 tbsp shrimp paste ( barrio fiesta shrimp paste, original not the sweet kind)
- 2 tbsp vegetable oil
- 1 tsp chopped green onion
Directions:
- In a saute pan, heat the oil and saute the garlic until golden brown.
- Add the shrimp paste and saute for a few minutes. (Get your nose plug if you don’t like the smell!).
- Add the rice. Saute for about 10 minutes.
- Turn off the heat and add the chopped spring onions on top.
- Serve with longganisa, tomatoes, and eggs.
- Enjoy with coffee!