Thank God for holiday Mondays, I was able to check off a few things from my long to-do list today. First, I finally set up my blog broadcast and deactivated Feedburner. Starting now, subscribers will be receiving updates formatted in a simple e-newsletter via Aweber.
I apologize if you were inundated with emails from “Lalaine Manalo” this afternoon. I am not exactly tech-savvy and was lost for a good while trying to figure out how things worked with my new marketing service. I might have pressed a few buttons here and there that resulted to numerous emails going out to your inbox at the same time. I know receiving countless messages from someone you don’t know can be downright irritating and I hate that I intruded into your privacy. I did get a few spam complaints and a few of you even went as far as unsubscribing. Sigh.
For those of you who remained subscribed, please expect email notifications from “Kawaling Pinoy” 3 to 5 times a week. I really appreciate your patience as I find ways to better connect with you.
The second thing I was able to accomplish today was making my very own homemade longganisa. Not the skinless variety, the REAL kind. Complete with casing, ya ‘all. Woot hoot! Filipino-style sausages had been in my bucket list (yes, I have simple dreams) for so long that when I saw hog casings in a Mexican supermarket, I was beyond ecstatic. One afternoon of mixing, stuffing and knotting and I now have a good supply of sweet longganisa for longsilog breakfasts to come. Yay!
- 2 tablespoons soy sauce
- 2 tablespoons vinegar
- 2 tablespoons anisado wine
- ½ cup brown sugar
- 1 tablespoon salt
- 2 pounds coarsely ground pork
- 1 pound pork fat, diced
- 1 head garlic, peeled and minced
- 2 teaspoons ground black pepper
- 2 teaspoons paprika
- hog casings, about 12 to 15 feet
- 1 cup water
- 2 tablespoons oil
- funnel
- kitchen twine
- In a bowl, combine soy sauce, vinegar, anisado wine, sugar and salt. Stir until sugar and salt are dissolved. In a large bowl, combine ground pork, pork fat, garlic, pepper and paprika. Add liquid mixture and mix gently until combined. Refrigerate for about 2 hours to allow flavors to meld and to firm up meat mixture.
- In a bowl, soak casings in warm water for about 30 minutes. Drain well. In the sink, run warm water through casings. Check for spots with leaks and cut these sections.
- On one end of the casing, insert the nozzle of a funnel. Scoop pork mixture into funnel and gently pack into casings, leaving about 5-inches on both ends. Do not overstuff casings. Tie off one end into a double knot. Alternatively, you can tie with fine kitchen twine.
- To make individual sausages links, pinch sausage at intervals of about 4 inches. Gently twist the sausage link at this "pinched" point in one complete rotation. Repeat this process all the way down the coil but alternating the direction of twisting (towards you and away from you) from one link to the next. Tie off the other end into a double knot or with kitchen twine. Place in a ziplock bag and refrigerate overnight.
- When ready to cook, cut sausage into individual links.
- With a knife, prick each sausage once or twice. In a pan over medium heat, combine links and water. Bring to boil. Lower heat, cover and continue to cook until meat is cooked through and liquid is almost absorbed. Add oil and continue to cook, stirring regularly, until sausages are caramelized. Remove from pan and serve hot.
Jhoanne says
September 7, 2018 at 9:16 amHi Lalaine,
I live in the US (east coast). Where can I find hog casings? Thanks
Lalaine says
September 8, 2018 at 12:21 pmHello Jhoanne,
I live in Southern California so I am not familiar with the stores on the East Coast. You might want to try Asian or Mexican grocery stores. Amazon also carries them, just search for hog casings for sausage and you’ll have a few brands come up.
Joel says
August 5, 2018 at 5:29 amHi there! Just want to ask How to prevent the sausage casing from bursting while cooking? Is there any ingredient or binder that can maintain the ground pork intact even it was remove from the casing?
Thanks!
Lalaine says
August 5, 2018 at 6:09 pmHi Joel,
Poke the casing a few times with a fork, this should keep them from bursting 🙂
Joel says
August 5, 2018 at 5:26 amHow to prevent the sausage casing from bursting while cooking? Is there any ingredient or binder that can maintain the ground pork intact even it was remove from the casing?
Thanks!
Carla says
July 1, 2018 at 6:50 pmHi! Where can i find anisado wine? I live in the US. Thanks!!
Lalaine says
July 1, 2018 at 10:06 pmI ordered it from Amazon 🙂
Brett Bellmore says
May 8, 2018 at 3:34 amI gave this recipe a try as a surprise for my Filipina wife, made it while she was at a professional conference. “Less garlic and more brown sugar!” she said. She’s got a real sweet tooth.
But it does taste rather like the Oscar sweet longganisa we buy at the local Asian grocery.
I didn’t have any of the anise wine, but a bit of home made lychee wine and some anise extract bought in the spice aisle at the grocery store did the trick.
I’ll be making this again, with tweaks to fit my wife’s taste.
Lalaine says
May 10, 2018 at 8:06 pmI am glad she enjoyed the recipe but I am sure she appreciates more the effort 🙂
Clarice says
July 5, 2017 at 9:46 pmHi there,
How much ground pork do you use? I can’t seem to find it anywhere on your recipe… thanks in advance!
Clarice
Lalaine says
July 8, 2017 at 8:38 pmHi Clarice,
It’s 2 pounds of pork 🙂
Carmela says
October 14, 2016 at 2:34 pmWhat’s anisado wine? Is there a substitute?
Lalaine says
November 21, 2016 at 12:04 amYou can try ground star anise seed if you can’t find it. 🙂
Girlie says
August 4, 2016 at 3:30 amWhat is anisado wine? Is there any alternative for it? Thanks.
Mayura says
December 2, 2015 at 8:20 pmHi, What is Anisado wine and is there another ingredient that could be used instead? Also how can we make the longanizas ‘hot’? My boys prefer the hot variety…
Maita says
September 20, 2015 at 1:37 pmHow do you make the anisado wine? Thank you!
Cookie dane says
January 12, 2015 at 10:55 pmhi mam hanggang kailan mapapanis ang longganisa?
Lalaine says
January 13, 2015 at 4:32 amHello Cookie
Kung hindi pa luto, you can store in the freezer and the longganisa will keep for months. Kung naman nasa fridge lang, 3 to 4 days.
Yvonne says
November 26, 2014 at 9:27 amIs it possible to cook this without casings? Or is the skinless variety a different recipe? Would the addition of flour or break crumbs remove the need for the casings?
Lalaine says
November 27, 2014 at 10:14 pmHi Yvonne
Here is a recipe for skinless longganisa you can try http://www.kawalingpinoy.com/2013/10/skinless-longganisa/. I don’t use bread crumbs but by freezing them wrapped in wax paper, the meat logs maintain their shape during cooking.
Yvonne says
December 23, 2014 at 8:40 pmThank you!!
Lalaine says
December 24, 2014 at 11:17 pmYou’re welcome, Yvonne 🙂
dette says
September 8, 2014 at 9:54 amhow about skinless chicken longganisa?
Lovely says
September 4, 2014 at 1:36 ammay i ask what’s the usual preservative to be used? want to try for business-purposes.. =D thanx
Lalaine says
September 4, 2014 at 8:46 amHello Lovely
Usually a combination of phosphate, Vitamin c, curing salt etc. Here is something that might help as it details costing of ingredients and supplies as well.
jin says
September 3, 2014 at 12:23 amHi Lalaine,
Yes i did received a couple of emails from a certain Lalaine Manalo, and all i thought was my dear friend Lalaine got married to a Mr. Manalo.. But wait, she is already married..like years ago…and we are not a close friends..like buddy buddy friends.. Oh yeah 🙂
Anyway, you did not use any preservatives to your longganisa?
I really want to learn how to make longganisa, but i cannot even try. There is no way i can get pork here in this side of the earth 🙁 tears on my pillow.
Lalaine says
September 3, 2014 at 1:24 amHello Jin
No, I didn’t add preservatives. I made just enough for my own consumption and it won’t take long for me to finish them 🙂 saltpeter is usually added to extend life especially outside of refrigeration.
You made me laugh 🙂