Best Filipino Sausage Sliders Recipes

LONGGANISA HAMONADO (FILIPINO SWEET SAUSAGE)

Steps:

• Put all the ingredients in a bowl, except for the casing, and mix well until fully combined. Cover bowl with a plastic wrap or transfer into a container with a cover. Let it marinate in the fridge for at least an hour.
• Close one end of a sausage casing with a knot or tie it with a thin rope or a cooking twine. Fill the sausage casing with the meat mixture. Use a funnel if you have one. Insert the nozzle of the funnel through the open end of the casing all the way to the closed end. Scoop the meat mixture, into the funnel and gently pack into the casing. Once filled tie a knot to enclose. To create the links tie a rope or twine around it at every about 2-3 inches interval.
• Once in the casing, place them in a tray and put in the fridge for a day or two to dry out. Pack them in zip locks or cantainer with lid and can be refrigerated for several days. You can also freeze them for longer storage time.
• To cook, place sausages (uncut) in a skillet. Using a toothpick, prick a hole or two on each sausage then add some water just enough to reach about halfway up the sausages and cook in medium heat. Let it simmer until water is goned.
• Usually, there is no need to add oil since it will have enough from the fats from the sausages itself but add some if needed. Cook until browned and sugar has caramelized.
• Transfer to a serving plate and serve with rice.

FILIPINO SAUSAGE SLIDERS

Steps:

• Make the sausage: Combine the vegetable oil and annatto seeds in a very small pan and set over high heat. Tip the pan so the oil and seeds collect at one side and the oil more or less submerges the seeds. Cook until the oil looks bright red, 1 to 2 minutes. Let cool in the pan, then strain, discarding the seeds.
• Combine the remaining sausage ingredients in a large bowl, add the annatto oil and mix with your hands just until the ingredients are well distributed. (Overmix and your sausage will be tough.) Let the mixture sit for at least 1 hour or keep in the fridge for up to 24 hours.
• Make the sliders: Preheat the oven to 350 degrees F. Using about 1/4 cup of the sausage mixture for each, form twelve 1/2-inch-thick round patties.
• Arrange the rolls cut-sides up in one layer on a baking sheet and toast in the oven until the cut sides are light golden and the insides are still soft, about 2 minutes. Meanwhile, heat 1 tablespoon vegetable oil in a large ovenproof skillet over medium heat until it shimmers. Add 6 of the patties and cook, flipping once, until they?re brown on both sides, about 2 minutes per side. Remove to a plate. Repeat with the remaining 1 tablespoon vegetable oil and remaining 6 patties. Return all of the browned patties to the skillet, then transfer the skillet to the oven and bake until the sausage is cooked through, about 3 minutes.
• Spread as much garlic mayo as you like on both the roll tops and bottoms. Top with the sausage patties. Put as much as you want of the pickled shallots on the patties. Cover with the roll tops and eat.
• Pickled Shallots
• Combine 2 cups unseasoned rice vinegar, 1/4 cup Asian chili oil, 2 tablespoons sugar and 1 tablespoon each kosher salt and ground toasted coriander seeds in a bowl and stir to dissolve. Combine 10 ounces large shallots (sliced into 1/4-inch-thick rounds) and one 2-inch knob peeled ginger (cut into matchsticks) in a tall container and pour in the vinegar mixture. Let sit for a few hours at room temperature, stirring once. Eat while they?re crunchy, or even better, keep them covered in the fridge for at least 24 hours or up to 1 month. Makes about 1 quart.
• Garlic Mayonnaise
• Combine 1 cup mayonnaise, 2 tablespoons distilled white vinegar, 1 teaspoon garlic powder and 1/2 teaspoon finely ground black pepper and stir well. The garlic mayonnaise keeps in an airtight container in the fridge for up to a week.

FILIPINO LONGANISA SAUSAGE RECIPE - (3.9/5)

Steps:

• Combine all ingredients except casing and let stand for 1 to 2 hours. Fill casing with mixture. Tie the end of the casing with kitchen string. Twist the sausage at every five inches or so to form the sausages. Place finished sausages on a tray and let them cure and dry in the refrigerator for 4 to 5 days, turning them over once a day. When ready to cook, put desired number of sausages in a skillet. Add enough water to come halfway up the side of the links. Prick sausage lightly with a fork. Let simmer over medium heat until water evaporates. Add two tablespoons of oil and fry till nicely browned. Serve hot.