Lucban Longganisa is the Traditional Sausage Made in the Philippines

Lucban Longganisa is the traditional sausage made in the Philippines.Every family has their own “secret” recipe. You can season this sausage to your own personal taste. 2 lbs. minced pork 1 tablespoon salt 1 teaspoon pepper 2 tablespoons paprika – for color Juice of oregano leaves (pound fresh leaves to make juice) or 1 teaspoon dried oregano 1 tablespoon finely chopped garlic Sausage casings Season to personal taste. Add seasonings to the minced pork to taste, mix, stuff casings, tie in links, traditionally hung in the windows to dry. After drying, package, and freeze. LUCBAN LONGGANISA Posted by clarissa623 on February 27, 2011 · 4 Comments Longganisa Have I ever mentioned that this is one of my favorite food? Lucban Longganisa. I always get my hand on it whenever I can, and luckily, the Lucban restaurant Buddy has brought it to Manila. But of course, I cannot stop myself from trying the recipe too. The first time I experimented on it, hardly any recipes were available online. Now, you find tons! Getting ready for some major chopping This time around too, I bought some hog casing. It is hella expensive since per kilo is P475. Of course, you don’t get to use everything at the same time. The casings it seems would last me until next year. At least I can store it for two years. Garlic overload The recipe instructed to not use ground pork. Instead, we patiently chopped up a kilo of meat. The fat was around 20% of the total weight, and that seemed to be wet enough. Tip, if you’re cutting this on your own, make sure the meat, especially the fat, is chilled, so that you can avoid the oily mess when handling melting fat. Throw in a bit of everything: garlic, oregano, salt, paprika, vinegar. It seems that the mix is all the same for different stores and recipes, but the secret is to finding your own mix. I used more garlic and oregano, but ended up lacking in salt (after cooking). I tried a sample batch for this before putting them in the casings (below) and it was good then, but then became a tad too bland afterwards. Note that the two strips of casing below are more than enough to case a kilo of the meat. Intestines I don’t have a sausage stuffer and used a funnel instead. Note to self, buy a funnel with a bigger hole next time. I was fearing breaking the casings, but they tough. I just had Lilet assist me in preparing ties for the sausage. The stuffing took me around 30 minutes while watching tv. Getting ready for some links Stuffing it :P End result. Hmmm. Could be better. But for sure, I won’t be turning another batch of this for breakfast Lucban Longganisa Recipe 1 kilo pork with around 20% fat, minced 1 1/2 garlic head, minced 2 tablespoons of fresh oregano, thrown in a handful of rock salt a dash of vinegar a just a little paprika Mix everything and allow to marinate overnight. I really didn’t care for the paprika, and just added enough for flavor, and for color. You can have loose longganisa as is, or stuff it as I did in a casing. Let it hang around for a couple of hours to “dry” or cure. Supposedly, the garlic acts as a preservative to the mix. Then store in the freezer afterwards. If you don’t, it will stink up the whole fridge Ingredients: 1 kilo ground pork pigue or ham 1/4 cup garlic, crushed 1 Tbsp. onions, chopped 2& 1/2 tsp. salt 1 tsp. black pepper, ground 1/3 cup soy sauce 2&1/4 Tbsp. vinegar 2 yds sausage casing 1/2 cup water 2 Tbsp. cooking oil How to cook vigan longanisa:  In a bowl, mix thoroughly the first seven ingredients until well blended.  Stuff the mixture into casing and tie every 2 inches long with a string.  Hang under direct sunlight for about 4 hours to allow fat and liquid to drip and dry.  Heat a carajay and pour 1/2 cup water and 1-2 tablespoons cooking oil.  Put in the longanisa. Cover and cook over low heat until all of the water evaporates. Prick each with a fork.  When all liquid has evaporated, pan fry until brown.  Serve hot with fried rice, tomatoes and sliced salted eggs. Serves 8 Pancit Malabon and pancit palabok or pancit luglug are to my knowledge two different but related pancit. Pancit palabok ingredients consist of four parts. The luglug which is the noodle itself, it is the regular bihon noodles soaked in water then blanch in boiling water or stock. The palabok is the thick sauce which is made up of shrimp juices thickened with cornstarch and colored bright orange with annatto. The paalat which is the salty broth made up of again shrimp juices, diced tufo and ground meat and colored bright orrange with annatto. And the toppings or garnishing of shrimps, smoked fish flakes, pork crackling ect. Pancit palabok is served by arranging the blanched or boiled noodles in a platter then topped with the palabok then the paalat is poured over the palabok and finally the garnishing. Pancit Malabon on the other hand uses thicker rice noodle or bihonlike spaghetti. It is also soaked in water and blanched in boiling water. When ready to serve the noodles, paalat and palabok are quickly cooked together so the flavour of the sauced is infused to the noodles. The saucy and bright orange colored noodles are then arrange in a platter and topped with the garnishing. Both pancit share the same toppings of shrimps, hard boiled eggs or pork cracklings, smoked fish flakes and chopped spring onions and kalamansi on the side. However, pancit Malabon gets an extra topping of seafoods like oysters and adobong pusit, salted eggs and vegetables like mung bean sprout and pechay Baguio. Ingredients: 1 kilo thick bihon noodles, cooked 4 cake tokwa, tofu, diced 1/4 kilo ground pork 1 medium size onion, chopped 1/4 head garlic, chopped 6-8 cup shrimp juice from boiled shrimp and shells 1/2 cup annatto water from 1 cup annatto seeds 4-6 stalk kinchay, chopped 1/2 cup cornstarch 1/2 cup patis salt and pepper cooking oil Garnishing: 1/2 medium size shrimp, shelled, sliced in half 1/2 kilo small squid, cooked to adobo, sliced into rings 1 stalk small size pechay Baguio, shredded, blanched 2 cup mungbean sprout, blanched 1/2 head garlic, finely chopped, fried 1 bundle spring onion, chopped 1/4 kilo pork, boiled, sliced thinly 1 cup fish flakes from fried tinapa 1 cup pork crackling, crushed 4 pieces boiled egg, cut into wedges kalamansi Cooking procedure: In a large sauce pan, sauté onion and garlic. Add ground pork and stir cook for 3-5 minutes or until meat turns to golden brown, add in tofu,patis, kinchay and annatto water, stir cook for another 3-5 minutes. Add in shrimp juice and let boil, simmer for 5 to 10 minutes. Thicken sauce with cornstarch diluted in 1/2 cup of water, keep warm and set aside. When ready to serve put cooked bihon noodles in a big heated wok, pour in sauce and stir cook for 5-8 minutes or until sauce has fully infused with the noodles, add more shrimp juice or water as necessary. Season with salt and pepper to taste. Removed from wok and arrange noodles in a big platter. Top with the garnishing ingredients and serve with kalamansi. Puto Pao. Puto is another popular Pinoy native delicacy. The original recipe of our grandparents call for cooked rice for the batter and using yeast for the leavening process which take several hours. Using all purpose flour and baking powder the long process is now eliminated. Puto can now be made instantly. The puto has evolved to countless versions they now come in various sizes, colors, flavors, toppings and are even made with filling. Puto pao is a cross of the Chinese steamed bun called siopao and puto. Here is my version of puto pao filled with ground pork and quail egg cooked asado style. Ingredients: (To make 50 puto pao.) For the filling 1/2 kilo ground pork 25 boiled quail egg 1/2 head garlic, chopped 1 cup pineapple juice 1/2 cup red wine 1 pc. star anise 1/2 cup cornstarch 1 tbsp. sugar cooking oil salt For the batter 4 cups all purpose flour 4 tbsp. powdered milk 2 1/2 tbsp. baking powder 1 1/2 cups white sugar 3 cups water 1/4 cup butter For the toppings 1/4 cheddar cheese 2 salted eggs Cooking procedure: For the filling: In a sauce pan stir fry garlic until fragrant, add in the ground pork and stir cook for 3 to 3 minutes. Add in red wine and stir cook for another 2 to 3 minutes. Now add in pineapple juice, sugar, star anise and 1 cup of water, bring to a boil and simmer for 10 to 15 minutes or until the liquid is reduce to half. Thicken with cornstarch diluted in 1/4 cup of water. Add in the boiled egg and stir cook for another 1 to 2 minutes. Season with salt to taste. Remove from pan and set aside. For the batter and steaming: In a big bowl, sift all purpose flour, milk powder, baking powder and sugar. Slowly whisk and blend in water. Now whisk in butter until fully blended. Fill the cupcake moulds to about 1/4 full with the batter. Put in the middle of the mould half quail egg and 1 tsp. of the filling then fill in more batter to nearly full. Top with strips of cheese and salted egg, keep aside. Repeat the process for the rest of the cupcake moulds. Arrange filled moulds in a steamer, place cheesecloth in between each tray to avoid water drips. Pour enough water and 1 tbsp. of vinegar on the steamer and steam for 20 to 25 minutes. Remove from tray and mould. Serve warm. Adobong Isaw, Adobong Bituka. This dish is not for everyone it may not look appetizing to some but for those who love the dish the above photo will sure make them droll. Adobong isaw is best served as pulutan. The dish is has a hint of bitterness which make it unique, some would prefer it dry and spicy. My version is more of the saucy side, that is because I like my adobo that way I just love the oily adobo sauce with my white rice. Cooking adobong isaw involved stages of cooking. The pork small intestine is first pre-boiled before it is cut to desired serving pieces. Pre-boiling the pork intestine would make it easier to cut, boiling makes the juices of the intestine solidify. The boiled intestine is then sauté with a lot of garlic and ginger to rid of the inherent unpleasant taste of the pork intestine. As I mentioned above I wanted my Adobong Isaw, Adobong Bituka with oily sauce but you may cook it dryer if you want but I really doubt it if it can be cooked dry not unless the pork intestine juices was rinsed cleaned. Here is the recipe on how I cooked my Adobong Isaw, Adobong Bituka. Ingredients: 1 kilo pork small intestine 1 head whole garlic, crushed 1/2 head garlic, chopped 5-6 pieces bay leaf 1 tsp. whole peppercorns 1/2 tsp. crushed peppercorns 2 thumb size ginger, crushed 1 thumb size ginger, sliced 1-2 stalked lemongrass, trimmed, crushed 3-5 pieces long green chili 1/2 cup white vinegar 1/2 cup soy sauce salt cooking oil Cooking procedure: Wash the pork small intestines, do not cut at this time. Place in a large pot pour enough water up to about 1” over the intestines. Add in the crushed garlic, crushed ginger, 2-3 bay leaf and peppercorns bring to a boil and simmer until the intestines are tender. Remove intestine from pot drain and let cool down. Now cut the intestine to serving pieces, set aside. In a sauce pan sauté the boiled intestines with garlic and ginger. Add in the vinegar, soy sauce, crushed peppercorns, lemongrass and rest of the bay leaf. Add in 2 to 3 cups of water, bring to a boil and simmer for 20 to 30 minutes or until most of the liquid has evaporated and has turned to an oily sauce. Add in the green chili during the final 3 to 5 minutes of cooking. Correct saltiness if required. Braised Pork Belly, Pork Rasher. This is a simple Chinese style braised pork using pork belly or pork rasher braised with Chinese five spice powder or locally known as ngoyong. (Chinese five spice is made up of ground cinnamon, star anise, clove, fennel and pepper.) I also used galangal for this recipe but if its not available use ginger, it’s not an equal replacement but that will do. For best result the pork is slow cooked at medium to low heat till the pork skin turn to gelatine softness. To complete the dish hard boiled eggs is also added. Here is the recipe. Ingredients: 1/2 pork belly, pork rasher 1 tsp. Chinese five spice 1 thumb size, galangal, sliced into slivers 1 head garlic, crushed 1/4 cup soy sauce 2 tbsp. oyster sauce 2 tbsp. sugar 1/2 tsp pepper powder 2 tbsp. cornstarch 4 hard boiled eggs Cooking procedure: If using pork belly cut into 2”X1” rectangles (rashers are pre-cut to this size). In a sauce pan put the pork and add 3 cups of water, add in the soy sauce, oyster sauce, Chinese five spice, galangal, garlic, sugar and powdered pepper. Bring to a boil and simmer for 45 to 60 minutes or until pork are tender and pork skin turned to jelly like softness. Add more water if necessary. Half way during simmering, add in the boiled eggs. When pork are done and tender, reduce the broth by half and thicken with cornstarch diluted in 1/4 cup of water let cook for another minute. Serve with steamed rice. Pork Stroganoff. This is my pork version of the classic beef stroganoff. This is also the first time that I have cooked the dish, the recipe was based on my beef stroganoff dish that uses beer as an alternative to the wine ingredient. It is important to use tender pork cut like pork loin or other tender pork part, I used pork scotch filletscut into thin strips. Use fresh pork since the dish is basically stir fry. For the beer I just used light lager nothing special. To make the dish requires two stages of cooking. The marinated pork strips was stir fried in batches then cooked with the sauce. Here is the recipe of my version of Pork Stroganoff. Ingredients: 500 grams pork loin or scotch fillets, cut into large strips 200 grams fresh button mushrooms slices 250 grams sour cream 1 small onion, chopped 1/2 cup beer 1/4 cup soy sauce 3 tbsp. butter 1/2 cup corn starch 3 tbsp. dried flake parsley 1-2 tsp. paprika salt and pepper cooking oil Cooking procedure: Marinate beef in soy sauce, corn starch, a dash of salt and pepper for at least 10 to 15 minutes. In a wok or frying pan stir cook the marinated pork in batches for 3 to 5 minutes or until meat color changes to brown and seared, keep aside. In a medium size sauce pan melt the butter, add in the garlic and stir cook for about a minute then stir in the onions and sauté until translucent. Add the stir cooked pork, paprika and dried parsley, stir cook for about 1 to 2 minutes. Add in the button mushroom and stir cook for another minute. Add in the beer and about 3/4 cups of water, simmer for 3 to 5 minutes or until the liquid is reduce to half. Stir in the sour cream and season with salt and pepper to taste and continue to cook for 3 to 5 minutes. Serve over rice or spaghetti pasta. Tosilog. The popular Filipino fast food breakfast sinagag with fried egg and with either of the following; tapa for tapsilog, tocino for tosilog, longanisa for longsilog, fried daing na bangus for bangsilogand the list will go on… Tapsilog perhaps is the most popular at restaurant but at home I would say it is tocilog this is probably that kids today prepare a sweet dish. Who would not know Pampanga’s favorite tocino. Praparing tocino is easy if you want your food with out the unhealthy preservative and curing chemicals on commercial tocino. Tocino Ingredients: 1 k. pork loin or beef loin with fat, sliced into 1/4” thick strips 2 tbsp. wine 2 tbsp. annatto water 2 tbsp. salt 4 tbsp. sugar 1/8 tsp saltpetre (optional) cooking oil Curing Procedure: Combine all the ingredients except the pork. Coat evenly each piece of meat with the mixture. In a container with cover, pile pork pieces one on top of the other. Cover and keep refrigerated for 3 days to cure. Cooking Procedure: Put a little water in a wok and add the pork pieces. Simmer until water has evaporated. Slice meat and on same wok stir fry until done. Fried Eggs Ingredients: 6 pcs. big size egg cooking oil salt Cooking Procedure: Heat oil I a wok over medium heat. Break egg and pour strait to heated wok one egg at a time. educe to low heat and slowly cook for 3-4 minutes, spooning oil over egg until top surface turns to white and bottom is lightly brown. Season with salt. Remove cooked egg and drain with paper towels. Serve immediately. Hotdog Egg and Fried Rice Ingredients: 2 pcs. regular hotdog, diced 1 pc. egg plain omelette, diced 6 cups of cold rice, loosely mashed 1/2 head garlic, crushed and chopped 1 medium size onion, chopped cooking oil salt Cooking Procedure: In a wok, sauté garlic until lightly browned in high heat, add onions stir until transparent. Add hotdogs and cook until lightly crisp. Add cold rice and cook, tossing until thoroughly heated and flavours infused to the rice. Season with salt and garnish with diced egg omelette. Serve at once. Crispy Sisig. Today I want to share a fried version of the sisig. The ingredients are deep fried instead of the usual grilling. The basic ingredient and cooking method are similar to my previous sisig recipe (click here to see the previous sisig post) except of course the pork and liver ingredients are deep fried instead of grilling. The frying method may not mean a lot in terms of ease of cooking compared to grilling because of the added danger of hot oil splashing during frying. It is however more convenient if you live in an apartment or a condominium where there is no place for outdoor barbecue. And hate the smoke that seems to clink to the walls forever. Not unless of course if you have an oven but that will require another separate sisig post in the future. Here is the recipe of my version of Crispy Sisig. Ingredients: 1 pig head, cut into four parts 1/2 kilo chicken liver 6-8 large size onion, chopped 6-8 pieces green chili, chopped 2-3 pieces birds eye chili, chopped 2 pcs. pork bouillon cube 2 cups vinegar 1/3 cup soy sauce 2 tbsp. liquid seasoning 1 tbsp. peppercorn 1/2 head garlic, crushed 3 pcs. bay leaf kalamansi salt and pepper Cooking procedure: In a big pan boil the pig head, peppercorn, bay leaf, crushed garlic and about 1 tsp. of salt for 30 to 45 minutes or until tender and skin can be separated from the skull. On the last 5 to 10 minutes of boiling add in the chicken liver. Remove from the pan and drained in a colander until dry or wipe with paper towels. Separate the meat from the bone and cut head parts into frying size, discard the bones. Chill the pork head parts and the chicken liver in the refrigerator for at least a couple. Deep fry the pork head parts and chicken liver at high heat until the skin are crisp and color has change to golden brown. Let cool down and dice into small cubes. In a big wok stir fry diced face part and liver without oil for 10 to 15 minutes at high heat. Add in 3 to 4 cups of water, bouillon cube, vinegar, soy sauce, liquid seasoning and salt/pepper to taste. Stir cook for 10 to 15 minutes. Add in onions and chili, stir cook for another 3 to 5 minutes. Serve with kalamansi or serve on a sizzling plate with kalamansi and top with egg. http://www.overseaspinoycooking.net/2007/06/meat-and-poultry.html