Longanisa. Longaniza or longganisa (also called chorizo, choriso, tosriso, or soriso in Visayan regions) refers to sausages flavoured with indigenous spices. Skinless longganisa refers to a type of Filipino sausage without the casing. It is also known as naked sausage.

Longanisa/longganisa is a Filipino local sausage or chorizo. It is commonly served for breakfast with fried rice and a fried egg, the trio is known as 'longsilog'. These cured sausages are famous in almost every Philippine region. You can cook Longanisa using 9 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Longanisa

It's 1 1/2 lbs of ground pork.
You need 1/2 cup of panko breadcrumbs.
It's 8 tbsp of dark brown sugar.
You need 1 tbsp of salt.
Prepare 3 tbsp of garlic powder.
Prepare 2 tsp of hot Spanish paprika.
It's 1 tbsp of ground black pepper.
Prepare 1/2 tsp of ground nutmeg.
You need 6 cloves of garlic, minced.

The famous varieties of longanisa are : Vigan , Lucban, and Guagua which were named. Panlasang Pinoy Meaty Recipes. · This version of longganisa is from the province of Alaminos, Pangasinan. Longanisa, links of pork sausage found at most Asian grocers, is a mainstay at the Filipino breakfast table, often in the form of longsilog, a shortened term for a dish that consists of longanisa, sinangag. Longanisa sausage is the Filipino version of the Hispanic Longaniza.

Longanisa step by step

Put all the ingredients in a large bowl and add a splash of veg oil. Mix everything together until just combined. Don't overwork the pork or you'll end up with tough sausages. Cover and let rest in the fridge for 30 minutes..
Take the meat mixture from the fridge. Grease your hands and form the meat into patties, about the diameter of a hockey puck and about 1/4 to 1/3 inch thick. You should end up with 10 to 12 patties. Cover again and put them back in the fridge for 30 minutes..
Add a splash of veg oil to a large non-stick pan on medium-high heat. Fry the patties in 2 batches, about 5 minutes per side until dark brown with deliciously scorched edges. Serve with sunny-side up eggs and fried rice..

Although the original sausage is dry and ready to be eaten the way it is; Filipino longanisa is a bit different than the Hispanic version. See more ideas about Longanisa, Filipino recipes and Food recipes. Longganisa is a popular Filipino breakfast sausage traditionally made from ground pork, although chicken and beef can also be used. Longganisa traces its roots to Spain, where longaniza is a long, pork sausage Longganisa de recado is spicy and garlicky. Among the best servings of spicy.