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Longganisa is the Philippines native sausage, the sausages are flavoured with indigenous spices, with each region having its own specialty. Among others, Lucban in Quezon Province is known for its garlicky longanizas, while in Guagua Pampanga Province for its salty, almost sour, Longganisa.

The famous breakfast dish for Longganisa is Longsilog stands for  Longganisa, Sinangag and Itlog.

Makes 18-20 sausages
Preparation time: 30 mins + 3 hours chilling
Cooking time: 30 mins

• 1 kilo ground pork, 10% fat
• 1/4 cup packed brown sugar
• 1 tablespoon rock salt (or 1 1/2 teaspoon fine salt)
• 1 tablespoon Worcestershire sauce
• 3 tablespoons soy sauce
• 1 tablespoon garlic, chopped
• 1/2 teaspoon black pepper, ground.

• Blend all the above ingredients.
• Roll a small amount of the pork mixture in a 4 1/2 inches x 3 inches wax paper
• Store in the freezer for 3 hours or until ready to cook.

• When ready to cook, heat oil in a wok or frying-pan.

• Unwrap the sausages and fry in batches in hot oil until fully cooked.

• Drain on paper towels.

• Garnish with spring onion, if desired, and served with rice and tomatoes or Garlic-Vinegar Dip.

• These sausages can also be frozen until needed.

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