Homemade Skinless Longganisa
Longganisang Hubad·(long-gah-nee-sahng hoo-bahd)
Almusal: The Morning Silog & Weekend Breakfasts
Real morning sausage isn't locked behind a meat grinder or the tedious labor of stuffing hog casings; that sweet-and-savory Pampanga flavor is driven directly by the sharp sting of caramelized minced garlic and dark brown sugar. You can build a deeply mahogany crust without a specialized setup, simply shaping naked sausage in wax paper and relying on a touch of cornstarch to bind the meat. Drop the meat into a hot cast-iron pan until the pork fat hisses.
Before you start
Prepare the wrappers.
Cut wax paper or parchment paper into roughly 5x5-inch squares before you begin shaping.
Ingredients
- standard ground pork2 lb
- garlic1 med head
- dark brown sugar3/4 cup
- soy sauce2 tbsp
- white vinegar2 tbsp
- pineapple juice2 tbsp
- coarse kosher salt1 tbsp
- black pepper1 1/2 tsp
- smoked paprika1 tbsp
- cornstarch2 tbsp
- water1/2 cup
- neutral oil1 tbsp
Method
- 01
Mix and cure the meat.
In a large mixing bowl, vigorously massage the ground pork, minced garlic, brown sugar, soy sauce, vinegar, pineapple juice, salt, black pepper, smoked paprika, and cornstarch with clean hands for 2 to 3 minutes until sticky and cohesive. Cover tightly and refrigerate for at least 2 hours, or ideally overnight, to let the curing flavors develop.
- 02
Shape and set the sausages.
Lay a wax paper square flat and scoop a heaping tablespoon of the pork mixture onto the lower third. Fold the bottom edge of the paper over the meat, and use the straight edge of a ruler to press and compress it into a tight, uniform log about 3 inches long. Roll it up, twist the ends like a candy wrapper, and freeze in an airtight bag for at least 2 hours to set the shape.
- 03
Simmer in water to cook the interior.
Arrange the desired amount of frozen, unwrapped longganisa in a single layer in a wide, cold skillet. Pour in the water so it comes halfway up the sausages, bring to a boil over medium-high heat, then reduce the heat slightly, cover, and simmer for 8 to 10 minutes until the water evaporates.
- 04
Fry and caramelize in rendered fat.
Once the pan begins to sizzle, the sausages will fry in their own rendered pork fat; add the neutral oil only if your pork was lean and the pan looks dry. Roll them frequently with tongs for 3 to 5 minutes until the sugars caramelize into a sticky, deep-mahogany, slightly charred crust on all sides.
Notes
Do not thaw before cooking.
Cooking the longganisa straight from the freezer ensures the skinless sausage holds its shape and doesn't disintegrate when it hits the pan.
Serve it the traditional way.
Serve immediately with garlic fried rice (sinangag), a sunny-side-up egg (itlog), and a side of spiced vinegar to cut the rich sweetness.
From Cook Filipino in America.