How To Make Homemade Longaniza Best Recipes
LONGGANISA HAMONADO (FILIPINO SWEET SAUSAGE)
This longganisa recipe is very simple and easy to make. With slightly sweet take and loaded with garlicky goodness. Normally encased in a casing but can also be made skinless.
Provided by Bebs
Categories Breakfast Main Course
Time 2h30m
Number Of Ingredients 10
Steps:
- Put all the ingredients in a bowl, except for the casing, 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 an hour.
- 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, place them in a tray and put in the fridge for a day or two to dry out. Pack them in zip locks or cantainer with lid and can be refrigerated for several days. You can also freeze them for longer storage time.
- To cook, place sausages (uncut) in a skillet. Using a toothpick, prick a hole or two on each sausage then add some water just enough to reach about halfway up the sausages and cook in medium heat. Let it simmer until water is goned.
- Usually, there is no need to add oil since it will have enough from the fats from the sausages itself but add some if needed. Cook until browned and sugar has caramelized.
- Transfer to a serving plate and serve with rice.
Nutrition Facts : Calories 129 kcal, Carbohydrate 5 g, Protein 7 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 30 mg, Sodium 357 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
HOW TO MAKE HOMEMADE LONGANIZA - BEST RECIPES
Learn how to make homemade caseless longaniza, the spiced pork sausage made with no artificial preservatives. This version makes it easy to cook it at home.
Provided by Clara Gonzalez
Categories Dinner Main Course
Time 30m
Number Of Ingredients 6
Steps:
- Place all the ingredients for the sausage in the food processor. Pulse until meat is minced. Divide into quarters and shape into sausages about 1" [2.5 cm] in diameter.
- Place the sausage in a container with a tight-fitting lid and let it rest overnight in the fridge.If you want to preserve it for longer, freeze individually wrapped in wax paper or parchment paper.
- This homemade longaniza is best used for frying or guisadas. See recipes further above.
Nutrition Facts : Calories 278 kcal, Carbohydrate 3 g, Protein 37 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 114 mg, Sodium 1956 mg, Fiber 1 g, Sugar 0.2 g, TransFat 0.1 g, UnsaturatedFat 7 g, ServingSize 1 serving
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- Cut the pork shoulder into chunks that will fit into your grinder. Mix this with the salt, chopped garlic, pepper and cumin, and refrigerate overnight, or up to 2 days. You can skip this step, but your sausage will not bind as well.
- Get out about 15 feet of sheep casings and soak them in warm water. If you want, flush them with water; this helps the stuffing process and will let you know if you have any leaks.
- Grind the meat through a medium (6.5 mm) die. Chill the mixture in the freezer until it is about 33 degrees Fahrenheit.
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- Place mixture in a sausage stuffer, place casing on the other end then tie a tight knot on the end. Fill the sausage casing with the meat mixture, every 2 1/2-inch twist to seal section, gently pack each section until you are finished with all the meat.
- Once in the casing put in the fridge for a day to dry, hold its shape and let it marinate on the spices. Place in the freezer for storage.
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