Best Lazy Longanisa Filipino Style Breakfast Sausage 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.

LONGANISA [FILIPINO SAUSAGE]

Steps:

• Combine the spice mixture ingredients in a small bowl and set to one side.
• In a large bowl, combine the longanisa ingredients. Add the spice mixture and white wine vinegar, combining thoroughly.
• Tie a knot in one end of the hog casings. Thread the other end to the sausage stuffer. Stuff the casings with longanisa mixture, twisting every ½-inch to create links. When all mixture has been used, tie a knot in the end of the hog casing.
• Tie butchers twine around each sausage link and cut to separate into ½-inch longanisa sausages.
• Place the sausages in an airtight container. Leave to cure in the refrigerator for 3-4 days.
• Remove the sausage links from the refrigerator. Poke a small slit into each link with a knife.
• Place sausage in a large saucepan. Add 1 cup water, bring to boil and lower to a simmer.
• Allow the water to evaporate and let the oils from the meat escape out of the slit. Allow to cook at a low temperature until golden-brown.

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.