Longaniza Recipe
About Longaniza
Longaniza is a Mexican and Filipino cuisine. Longaniza is a pork sausage similar to chorizo. The city of Chillan is popular for its Longanizas. The Footbal Team of Chillan (Nublense) is nicknamed The Clockwork Longaniza. In Chile, Longaniza may be eaten with a barbecue with bread as a choripan. In Dominican Republic, it is flavoured with orange or lemon juice.
Unlike the Spanish Chorizos, Longanizas can be made from beef, tuna or chicken. Philippine chorizos flavored with indigenous spices are Longaniza in Philippines. Each region has its own specialty in Philippines. For instance:
- Lucban – garlicky longanizas (derecado)
- Guagua – salty, almost sour, longanizas
- Longganisang hamonado (longaniza jamonada) – sweet taste
Popular in areas of Spain, Chile, Mexico, Philippines, Argentina, Dominican Republic, Puerto Rico.
Characteristics of Longaniza
Longaniza is a sausage of pure Spanish origin. Choriza and Sobrasada are the two others. The main characteristics that make these three unique are:
- They are not cooked but air-dried.
- They are made of pork
- Spanish smoked paprika (Pimenton) which gives it its red color and unique flavor (Note- It should not be confused with other varieties of paprika)
Types of Longaniza
- Castillan Longaniza (Longaniza castellana) – fat pork, sweet pimenton, hot pimenton, salt, garlic, oregano
- Andalusian Longaniza (Longaniza andaluza) – pork, pimenton, cinnamon, aniseed, pepper, , salt, vinegar, garlic
Recipe of Longaniza
Ingredients
- Lean pork (butt or ham) – 1 kg
- Pimenton – 100 g
- Salt – one Tablespoon
- Garlic – 5 cloves
Steps
- Cut meat.
- Smash garlic cloves, mix a little amount of water.
- Mix well everything. Add water until mixture feels gluey. Since sausage will be air- dried, moisture should be eliminated.
- Stuff into thin hog casings, about 32mm.
- Hang in a dry area. The sausage will dry out.
Filipino Skinless Longaniza Recipe
It is great for breakfast. Filipino Skinless Longaniza goes well with steamed rice. The following recipe takes 10 minutes for cooking and preparing each. It would serve ten.
Ingredients
- 2 lbs ground pork
- 2 cloves garlic, crushed until pasty
- 1/2 cup bread crumbs
- 1/2 cup pineapple juice
- 1 teaspoon salt
- Ground black pepper
- 8 tbsp sugar
Steps
- Mix all the above ingredients in a large bowl.
- Divide into four potion, place each in a sandwich bag.
- Close the flap of sandwich bag,
- Press with palm and fingers to make all ingredients even inside the bag and flatten the meat.
- In the plastic sandwich bag, create grooves to make longaniza shapes.
- Put the bag in the freezer for hardening (10-20 minutes)
- Slice the meat as per the groove marks.
- Remove the plastic skin
- Grill Longaniza.
Notes
- This is an uncooked sausauge according to US Department of Agriculture Regulations.
- Although commercially fed pigs are freeo of Trichinae ( An illness caused by eating raw meat infected by “trichinella spiralis” ).You may get pork from a pig raised in a farm.
- Trichnae can be killed when cooked to 137 degrees Fahrenheit, but Longaniza is not cooked.
- Hence, it is recommended to use second method of freezing pork as per USDA recommended temperatures.
There is a subtle difference in Longanisa and Longaniza. Loganisa is a Philippine version of Spanish Longaniza Sausage.
- Manali Misra
Tags: filipino skinless longaniza, longaniza, Recipes
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