Longganisa refers to sausages flavoured with indigenous spices, with each region having its own specialty. This native sausage is traditionally made with ground pork and is seasoned with a unique blend of herbs and spices varying from one region to another.
- 1-1/2 pounds lean ground pork
- 1/2 pounds ground pork fat
- 1/2 cup brown sugar
- 1 head garlic, peeled and minced
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- 2 teaspoons ground black pepper
- 1 tablespoon salt
- oil for frying
- wax paper, cut into 4 x 4 sheets
- In a bowl, combine ground pork, ground pork fat, sugar, garlic, soy sauce, vinegar, salt and pepper. Mix until well-distributed.
- On a individual sheet of wax paper, spoon about 1 tablespoon of pork mixture and form into a log. Roll and wrap tightly. Repeat with the remaining mixture. Arrange in a ziplock container and freeze.
- To cook, remove wax paper. In a skillet over medium heat, heat about 2 tablespoons of oil. Fry longganisa, turning once or twice, until golden and cooked through. Serve hot with fried rice and eggs.