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How to make Longganisa Hamonado
Longganisa is a Filipino sausage traditionally made with pork, though beef, tuna and chicken can also be used in this recipe. This is similar to chorizo and it often serves as the popular breakfast in the Philippines called “Longsilog” which stands for longanisa, sinangag and itlog or cooked fried eggs.
In this recipe we are going to make Longganisa Hamonado Recipe, it is known for its sweet taste like ham unlike other longanisa that is garlicky and spicy. This is made of ground pork, sugar, salt, and paprika then stuffed in hog casings. Prague powder is a pink curing salt which preserves the meat to prevent it from spoiling.
Longganisa Hamonado Ingredients
- 1/2 kilo ground pork
- 1/2 cup brown sugar
- 5 cloves of garlic, crushed
- 1/2 tsp Prague powder #1
- 1 tablespoon Cane vinegar
- 1 1/2 tablespoon salt
- 1 tablespoon ground black pepper
- 1 tbsp paprika
- hog casing
- canola oil, for pan-frying
Longanisa Hamonado Instructions:
- In a large container combine all ingredients except the hog casing and canola oil then mix very well.
- Cover and refrigerate overnight or for 12 hours.
- You can test and adjust the taste of the marinated ground pork by frying a spoonful then taste it.
- To make longanisa links, make sure to wash the hog casings thoroughly using warm running water before stuffing them with the sausage.
To Cook the Longanisa:
- In a frying pan, place the sausage links then add enough water – about halfway up the sides of the sausages.
- Then simmer it over medium-to-high heat, turning the sausages until all the water evaporates, about 8 minutes.
- Add oil and fry until golden brown.
- Serve with Sinangag