Longganisa also known as chorizo is a Filipino sausage made of pork. It is one of the most famous delicacies in the Philippines. Its taste varies from garlicky to salty, sour and sometimes even sweet. Some are even made with other ingredients like chicken, beef or even tuna. A must try for any tourist while visiting the archipelago.

Ingredients:

2 lbs lean pork meat, finely chopped

1 lb pork fat, diced

1/4 tsp curing salt

1 ½ heads garlic, crushed

1/3 tsp ground bay leaf or 1 leaf finely chopped

3 tbsp brown sugar

1/4 cup soy sauce

1/3 cup cider vinegar

1-1/2 tsp salt

2 tsp sweet paprika

1 tsp coarsely cracked black pepper

1 tsp red pepper flakes (optional)

Sausage casing or 3 tbsp cornstarch if using skinless method

In a large bowl, combine all ingredients. Mix well. After the mixture has turned homogenous, set aside and let it stand for 1 hour.

Fill casing w/ mixture. Make sure that casing is thoroughly filled.

To form sausage link, twist and tie ends of casing with kitchen cord. Usually intervals are 3 to 4 inches but it may vary depending on the size of sausages you want to form.

Cure the sausage links by placing the sausages in a container with a tight lid. Place the container inside the refrigerator preferably inside the chiller and allow curing for 2 to 5 days. Another curing method is to hang sausages above brick oven for 3-5 days.

For the skinless method, add cornstarch to mixture. Roll desired amount of mixture into balls using your hands. Form short sausages by gently flattening the mixture and rolling it. Arrange side by side in a container with lid or wrap individually in wax paper. Keep covered and refrigerate for 3-5 days to cure.

To cook, put desired amount of sausages in a skillet. Add ½- 1 cup of water until half of the sausages are submerged.

Allow sausages to simmer over medium heat until the water evaporates.  Prick the sausages with a fork to release the fat.

Stir-fry in its own fat for 3-5 minutes or until sausage skin turns reddish brown or until the sausage caramelizes. Add a little oil if necessary.

Serve hot with garlic rice, sunny side up or scrambled eggs, sliced tomatoes with vinegar on the side.

Photo Courtesy Of: Helga Weber