Longanisa is a Filipino adaptation of a Spanish Longaniza sausage. Longaniza is additionally accepted in Argentina, Chile, Mexico and all added Spanish speaking countries including the Caribbean Islands like Cuba and the Dominican Republic. And of advance there are altered varieties of Longaniza. In 1565 Spanish Conquistador, Miguel López de Legazpi accustomed in Cebu, Philippines from Mexico (New Spain) and accustomed the abiding Spanish adjustment that lasted over three hundred years. This brought all-embracing religion, Spanish law, administration, and the new culture. Comestible arts were no barring and Spanish sausages were alien as well. They had to be somewhat adapted due to a different, hot and boiling climate, but their names remained the same. The best accepted sausage in the Philippines is Longanisa (in Spain alleged Longaniza) and it has a characteristic acidity in anniversary arena of the country: Lucban is abundant on garlic and oregano, Guagua is saltier with added vinegar, or finger-sized ones from Guinobatan. Acceptable Longanisa may be broiled (conditions permitting) and sometimes smoked, however, it can be kept beginning or arctic and cooked. Clashing Spanish longanizas, Filipino Longanisa can be fabricated of craven or alike tuna.
Pork 70/30 (lean/fat)1000 g2.20 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp.
Pepper2.5 g1 tsp.
Sugar2.5 g½ tsp.
Paprika6.0 g3 tsp.
Garlic7.0 g2 cloves
Oregano, dry leaf2.0 g2 tsp.
Onion30 g1/3 onion
White vinegar50 ml1/5 cup
Cold water50 ml1/5 cup
  1. Cut pork into baby cubes or bullwork through 10-12 mm (3/8-1/2") plate.
  2. Mix all capacity with baptize and cascade over arena meat and mix able-bodied together.
  3. Stuff into 32 mm or abate hog casings and aberration them into 4-5” (10-12 cm) links. Application affection twine, tie the ends of anniversary sausage articulation tightly, again cut amid anniversary articulation to separate.
  4. Store in refrigerator.
Cook afore confined - fry on a frying pan until aureate brown.

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