Longanisa is a Philippine version of a Spanish Longaniza sausage















       

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 Longanisa (Philippines)
 
 





Longanisa is a Philippine version of a Spanish Longaniza
sausage.  Longaniza is also popular in Argentina, Chile, Mexico and
all other Spanish speaking countries including the Caribbean Islands like
Cuba and the Dominican Republic.  And of course there are
different varieties of longaniza.


In 1565 Spanish Conquistador, Miguel López de
Legazpi arrived in Cebu, Philippines from Mexico (New Spain) and
established the permanent Spanish settlement that lasted over three
hundred years. This brought Catholic Religion, Spanish law,
administration, and the new culture. Culinary arts were no exception
and Spanish sausages were introduced as well. They had to be somewhat
modified due to a different, hot and humid climate, but their names
remained the same. The most popular sausage in the Philippines is
Longanisa (in Spain called Longaniza) and it  has a distinctive
flavor in each region of the country:

Lucban is
heavy on garlic and oregano,

Guagua is
saltier with more vinegar, or 


finger-sized ones from Guinobatan.
Traditional Longanisa may be dried (conditions permitting) and sometimes
smoked, however, it can be kept fresh or frozen and cooked. Unlike
Spanish chorizos, longanisas can also be made of chicken, beef. or even
tuna.



 


   1

meat
selection
Pork butt

or ground pork about 20/80 lean to fat meat ratio. 5 lbs    (2.3 kg) 
salt
36 g
2 Tbs


paprika
14 g
2-1/2 Tbs


garlic cloves , chopped
12 g
4 cloves


sugar
  5 g
1 tsp


ingredients
black pepper
2.1 g
1 tsp


oregano, groundor crushed oregano (2 Tbs)
2.2 g
1-1/2 tsp


white vinegar,
125 ml
1/2 cup


onion powderor 1 medium fresh onion, finely diced
    5 g
  2 tsp


   2
grinding
Cut pork into small cubes or grind through a course
plate, 3/8" - 1/2" (10 - 12 mm)
plate.


   3
mixing
Mix all ingredients in vinegar and then
pour over ground meat and mix well together.


   4
stuffing
Stuff into 32 or smaller hog casings and twist them into 
4-5" (10-12 cm) 
links.
Using cotton twine, tie the ends of each sausage link tightly, then cut
between each link to separate.


   5
aging

Place a
container, cover and leave in a refrigerator for 1 day to to mature and
develop flavors.


   6
cooking
Before serving


   7
storing
In refrigerator.
Eat within
a few days or freeze for later use.


 Notes
This is a fresh sausage and it must be cooked before
consumption. Fry on a frying pan until golden brown and serve hot.


 

 




Notes:
more
on Spanish Sausages
 
Page added on Feb 22, 2008


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