Longganisa Hamonado Filipino Sweet Sausage Recipes

LONGGANISA HAMONADO (FILIPINO SWEET SAUSAGE)

Longganisa Hamonado (Filipino sweet sausage) image

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

Time 2h30m

Number Of Ingredients 10

Ingredients

1 kilogram ground pork (- 20%-30% fat)
1/2 cup brown sugar (- or more)
1 head garlic (- finely chopped)
1 tablespoon soy sauce
1000 mg Ascorbic Acid (- crushed and dissolved in 1 Tbsp cold water)
1 tablespoon salt
3 tablespoons coconut vinegar
1 teaspoon ground pepper
1 tablespoon paprika powder (-optional)
sausage casing ((or wax paper for skinless))

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

FILIPINO LONGANISA SAUSAGE RECIPE - (3.9/5)

Filipino Longanisa Sausage Recipe - (3.9/5) image

Provided by á-5765

Number Of Ingredients 14

Ingredients

2 pounds lean pork meat, coarsely ground or chopped and chilled
3/4 pound pork fat, diced
1/4 teaspoon salitre (available in drug stores as salt peter) or 1 teaspoon Morton's Tender Quick (sodium nitrate, sodium nitrite) available in most grocery stores.
6 cloves garlic, minced
1/3 teaspoon ground bay leaf or 1 leaf finely chopped, optional
2 tablespoons sugar cane vinegar or 3 tablespoons brown sugar
2 tablespoons achuete oil or 1 tablespoon achiote paste
1/8 cup soy sauce
1/8 cup rice or white vinegar
1 1/2 teaspoons sea salt
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon red pepper flakes, optional
Sausage casing

Steps:

Combine all ingredients except casing and let stand for 1 to 2 hours. Fill casing with mixture. Tie the end of the casing with kitchen string. Twist the sausage at every five inches or so to form the sausages. Place finished sausages on a tray and let them cure and dry in the refrigerator for 4 to 5 days, turning them over once a day. When ready to cook, put desired number of sausages in a skillet. Add enough water to come halfway up the side of the links. Prick sausage lightly with a fork. Let simmer over medium heat until water evaporates. Add two tablespoons of oil and fry till nicely browned. Serve hot.

PHILIPPINE LONGANISA DE EUGENIO (SWEET SAUSAGE)

Philippine Longanisa de Eugenio (Sweet Sausage) image

This is for the taste minded. Favorite of Asia, a simple sweet sausage. Have it with eggs and you are in breakfast heaven!

Provided by Eugenio Vincenzo

Categories World Cuisine Recipes Asian Filipino

Time P4DT1h13m

Yield 12

Number Of Ingredients 11

Ingredients

½ cup white sugar
1 teaspoon dried oregano
¼ teaspoon ground ginger
½ teaspoon ground pepper
4 ½ teaspoons fine salt
½ teaspoon curing salt (Prague powder #1)
1 tablespoon minced garlic
2 pounds ground pork
1 pound coarse ground pork back fat
¼ cup distilled white vinegar
Hog casing, rinsed well

Steps:

In a small bowl, stir together sugar, oregano, ginger, pepper, salt, and curing salt until evenly combined; set aside. Mix together garlic, ground pork, and ground pork fat in a large bowl until combined. Sprinkle with spice mixture, pour in white vinegar, and mix thoroughly.
Rinse the sausage casings very well until all of the salt or brine is gone; tie a knot at one end of the casing, then thread the other end onto a sausage stuffing tube. Stuff the casing with the sausage mixture, twisting the filled casing every 2 1/2 to 4 inches to form links. Once all of the sausage mixture has been used, tie the end of the last link.
Using fine cotton kitchen twine, tie the ends of each sausage link tightly, then cut between each link to separate. Place into a glass or plastic container, cover, and allow to mature in the refrigerator for 4 days, after which point they may be frozen.
To cook the longanisa, fill a skillet with 1/2 to 3/4 inches of water and add thawed sausages. Simmer over medium-high heat until the water evaporates, about 20 minutes. Uncover, and allow the sausages to fry in their own oil until golden brown, about 8 minutes more.

Nutrition Facts : Calories 496 calories, Carbohydrate 8.7 g, Cholesterol 70.6 mg, Fat 44.4 g, Fiber 0.1 g, Protein 14.6 g, SaturatedFat 16.2 g, Sodium 1011.4 mg, Sugar 8.3 g

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