Longanisa - Longaniza or longganisa (also called chorizo, choriso, tsoriso, 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.

If chicken and beef are your stand-by meats, you've been missing out; the other white meat is just as flavorful and easy to transform into myriad meals that look like they took a lot more time and effort than they actually did. Our favorite pork recipes—from caramelized chops and slow-braised pork shoulder to spicy enchiladas—are guaranteed to put pork in your weeknight dinner rotation.

Tender pieces of pork braised in a flavorful sauce with a touch of heat. Made with just a small list of simple ingredients, this is a great way to switch up your weekly rotation with a fabulously easy takeout-fakeout dinner. Here is The Best Longanisa Recipes.

These cured sausages are famous in almost every Philippine region. The famous varieties of longanisa are : Vigan , Lucban, and Guagua which were named. Longanisa/longganisa is a Filipino local sausage or chorizo. You can have Longanisa using 9 ingredients and 3 steps.

Longanisa Ingredients

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

It is commonly served for breakfast with fried rice and a fried egg, the trio is known as 'longsilog'. Longganisa de recado is spicy and garlicky. Among the best servings of spicy The best-known longganisa continue to follow time-tested artisanal traditions: they are cased daily. These sweet longganisa are Filipino-style sausages made with ground pork, pork fat, sugar and spices.

Longanisa instructions

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..

Find out another easy and tasty recipes here

Recipe: Perfect Longanisa - Longganisa is a popular Filipino breakfast sausage traditionally made from ground pork, although chicken and beef can also be used. Longanisa sausage is the Filipino version of the Hispanic Longaniza. 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. Longanisa's striking crimson color stops you in your tracks when you first come across it, but its spicy Longanisa comes in about as many forms as a sausage can, but you only have to cook fresh. Vigan Longganisa also known as Ilocos Longganisa is a Filipino pork sausage originated in Vigan, Ilocos Sur. #ViganLongganisa #IlocosLongganisa.

I believe you can make great and tasty Longanisa recipe even if you’re short on time and cost conscious. You just need to cook clever and get creative!