How to Cook Longanisa

how to make longanisa recipe

Ever had a longanisa? If not, it’s time you try this delicious Filipino sausage made from ground pork and spices. This sausage is often fried as part of the popular “pancit bihon” dish or boiled in soup. Here are some tips on how to cook longanisa so that it tastes its best!

What is longanisa?

Meet Longanisa, the Filipino sausage. It’s long and thin like salami but still has a spicy kick to it. Longanisa is a Filipino sausage made from pork. It’s often sold as street food, and can also be found in restaurants. Longanisa is a Filipino style sausage. It’s made from ground pork and stuffed into casings, then cooked slowly over low heat. The meat becomes very soft and flavorful as it cooks.

How to cook longanisa

The recipe for traditional Filipino longanisa is surprisingly simple. All you need to do is mix pork shoulder with salt, pepper, garlic and other spices. The mixture will then be stuffed into a casing made from either beef or pork intestines before it’s boiled in water until the meat is tender to taste.

There are two ways of preparing longanisa: one way involves boiling the sausage whole while the second method involves slicing them lengthwise before frying them on a pan with some cooking oil or lard.

Cut longanisa into 1/2 inch pieces

The longer you cook longanisa, the more flavor it will get. As you cut longanisa into 1/2 inch pieces, you’ll get enough for one batch. Repeat this process to make up a batch of a third of a pound of longanisa (approximately 7 cups). It is important to cook each batch in a separate skillet because different sausage parts will cook at different rates. Fry longanisa in hot oil. Prepare the longanisa in oil by coating with sesame oil, vegetable oil, or other cooking oil and then sifting in the red pepper, salt, and garlic powder.

In a pot, add water and bring to a boil. Add the longanisa and let it cook for 10 minutes or until tender.

In a deep skillet, heat 2 inches of oil to 350°F. Add a pinch of salt and cook until crispy Add an egg and cook until cooked through, and the top is scrambled. Cook until the sliced pork is finished. Season with salt and pepper to taste. Serve and enjoy!

Boil the longanisa in salted water for 3 minutes. Drain and transfer to an ice bath to cool down. Cut the sausage into 1/2-inch pieces and set aside. Add the chicken broth and bay leaves to a large pot and bring to a boil. Boil the longanisa in salted water for 3 minutes. Drain and transfer to an ice bath to cool down. Cut the sausage into 1/2-inch pieces and set aside. Add the chicken broth and bay leaves to a large pot and bring to a boil. Boil the longanisa in salted water for 3 minutes. Drain and transfer to an ice bath to cool down. Cut the sausage into 1/2-inch pieces and set aside. Add the chicken broth and bay leaves to a large pot and bring to a boil.

Remove from heat and drain excess water

Wipe the skillet clean. Fill the skillet with water. When water is nearly boiling, add a ladleful of it to the pan with the pork. Fry the pork and check on it periodically. You don’t want it to burn or get dry. Wipe the skillet clean and drain excess water. Add two tablespoons of flour to the skillet with the pork. Stir and cook for two minutes. The flour should turn white, and the consistency should be slightly thinner than egg white. After two minutes, stir in a cup of soy sauce, half a cup of vinegar, and a cup of oil. Mix well. Return the pork and its grease to the skillet and stir-fry for two minutes. The mixture should be slightly thickened, and the color should be reddish.

Serve with eggs

Cooking longanisa with eggs gives it a moist texture. This is not an option if you’re cooking it in bulk and don’t have an egg burner at home. You can try cooking longanisa in a frying pan and add some eggs on top or cook the sausage on top of eggs! To make it extra delicious, you can add some ingredients like sauteed garlic and onions. Thin out the sausages. With a large quantity of longanisa, the meat will be more tender than you’ll be able to cook it. For a crispy texture, be sure to cook it in smaller batches or leave it to sit overnight before cooking. Also, it will taste more crispy and delicious.

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