Longganisa refers to sausages flavoured with indigenous spices, with each region having its own specialty and one of the most famous variety of longganisa in the Philippines is the Lucban Longganisa.
Originated in Lucban, Quezon lucban longganisa is rich in garlic spices and has sour flavor, the unique flavor of this sausage distinguishes it from other variety, in addition this longganisa is not as sweet as others do.
Originated in Lucban, Quezon lucban longganisa is rich in garlic spices and has sour flavor, the unique flavor of this sausage distinguishes it from other variety, in addition this longganisa is not as sweet as others do.
Ingredients
2 lbs pork belly or medium ground pork
1 tbsp + 1/2 tsp rock salt
2 tbsp + 1 tsp paprika
1 tbsp + 1 tsp garlic powder
1 tsp dried oregano
2 tsp sugar
1/2 c Filipino vinegar
Pork back fat
Sausage casings
1 tbsp + 1/2 tsp rock salt
2 tbsp + 1 tsp paprika
1 tbsp + 1 tsp garlic powder
1 tsp dried oregano
2 tsp sugar
1/2 c Filipino vinegar
Pork back fat
Sausage casings
Procedure
If using pork belly, grind in a meat grinder or chop with a cleaver(s). Do not grind it too finely. Add rock salt. Roast the paprika, garlic powder, and oregano in a hot pan until smoky. Add to the mixture together with the sugar and vinegar. Mix to combine. Cut small cubes of the pork back fat, about 3 to 4 tbsps, then add to the mixture and mix thoroughly. Let the mixture sit for about 30 minutes. Soften the sausage casings in warm water then pour vinegar through them. Stuff the casings with the meat mixture and form into links. Place in refrigerator and let sit covered for at least 8 hours. To cook, shallow fry in hot oil.
