How to make Longganisa
Longganisa is a type of Filipino chorizo or sausage. It is sometimes spelled as longanisa, longaniza, langgonisa, or langgoniza. It originated from many Philippine regions like in the towns of Vigan, Lucban, and Guagua. The most popular meat used in making this sausage is pork. Other substitutes are chicken, beef, or tuna.
1 kg ground pork
1 can tomato sauce (140 g)
1 head garlic
3 tbsp vinegar
2 tbsp soy sauce
1/2 cup white sugar
2/3 tsp salt
1 tsp pepper
Make a pork mixture by combining all the ingredients. Put a tablespoon of pork mixture in a 4-1/2 inches by 3 inches wax paper then roll it. Keep in the freezer for 4 hours or until ready to cook. When ready to cook, unwrap the sausages then fry them.
Best when served hot with fried rice (sinangag), scrambled egg or sunny side-up egg, and vinegar.
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