Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, longanisa. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Longanisa is a Filipino sausage with a sweet and garlicky taste. Commonly eaten for with fried rice and fried egg, a trio known as Longsilog. Perfect for breakfast, lunch or dinner. Longanisa/longganisa is a Filipino local sausage or chorizo.

Longanisa is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Longanisa is something that I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can cook longanisa using 9 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Longanisa:

1. Prepare 1 1/2 lbs ground pork
2. Get 1/2 cup panko breadcrumbs
3. Make ready 8 tbsp dark brown sugar
4. Make ready 1 tbsp salt
5. Take 3 tbsp garlic powder
6. Get 2 tsp hot Spanish paprika
7. Make ready 1 tbsp ground black pepper
8. Take 1/2 tsp ground nutmeg
9. Make ready 6 cloves garlic, minced

It's made from ground meat and stuffed into hog casings, then cooked slowly over low heat, turning it soft and flavorful as it cooks. Most sausages in the Philippines are known as longanisa and is a word derived from the Spanish longaniza, which is a sausage similar to chorizo. These cured sausages are famous in almost every Philippine region. The famous varieties of longanisa are : Vigan , Lucban, and Guagua which were named according to the town that they came from.

Steps to make Longanisa:

1. Put all the ingredients in a large bowl and add a splash of veg oil. Mix everything together until just combined. Don't overwork the pork or you'll end up with tough sausages. Cover and let rest in the fridge for 30 minutes.
2. Take the meat mixture from the fridge. Grease your hands and form the meat into patties, about the diameter of a hockey puck and about 1/4 to 1/3 inch thick. You should end up with 10 to 12 patties. Cover again and put them back in the fridge for 30 minutes.
3. Add a splash of veg oil to a large non-stick pan on medium-high heat. Fry the patties in 2 batches, about 5 minutes per side until dark brown with deliciously scorched edges. Serve with sunny-side up eggs and fried rice.

These cured sausages are famous in almost every Philippine region. The famous varieties of longanisa are : Vigan , Lucban, and Guagua which were named according to the town that they came from. Pork is the most common meat used in making this sausage; Chicken, beef, and even tuna are sometimes used as alternatives. Longaniza (Spanish pronunciation: [loŋɡaˈniθa], or American Spanish: [loŋɡaˈnisa]) is a Spanish sausage similar to a chorizo and also closely associated with the Portuguese linguiça. Its defining characteristics are interpreted differently from region to region.

So that’s going to wrap it up with this special food longanisa recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!