Easiest Way to Cook Yummy Longanisa

Longanisa ~ Happy Cooking - how many times is being sought after by many people around us, one of them is Buddy. they indeed have get used to use internet on ponsel to looking for information to be used idea. Therefore Admin give Information around Longanisa is can my Buddy make it insight. 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. It is popular in the cuisines of several regions of Spain, Argentina, Uruguay, Puerto Rico, Dominican Republic, El Salvador.

A derivative of the Spanish sausage, longaniza, the local Filipino longganisa has many different kinds. These variants are known after the name of the town or province where it. Longganisa is a popular Filipino breakfast sausage traditionally made from ground pork, although chicken and beef can also be used. we able to create Longanisa to take advantage of 9 ingredient 3 step. this is it the steps for make it.

The ingredients for cooking Longanisa

1. capable need to provide 1 1/2 lbs ground pork.
2. Please prepare 1/2 cup panko breadcrumbs.
3. You need 8 tbsp dark brown sugar.
4. Please prepare 1 tbsp salt.
5. You need 3 tbsp garlic powder.
6. Also add 2 tsp hot Spanish paprika.
7. Please prepare 1 tbsp ground black pepper.
8. capable need to provide too 1/2 tsp ground nutmeg.
9. capable need to provide too 6 cloves garlic, minced.

Its origin is associated with Portuguese linguica and Spanish chorizo, with. There are several versions of this Filipino Longanisa Sausage recipe. This one is closer to the Ilocano version from northern Luzon, a little extra garlicky. Longanisa sausage is the Filipino version of the Hispanic Longaniza.

The Step by step how 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..

Although the original sausage is dry and ready to be eaten the way it is; Filipino longanisa is a bit different than the Hispanic version. The meat is cured but still raw and needs to be cooked before consuming it. 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.

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