LONGANISA IN PHILIPPINES
Longaniza (Spanish pronunciation: [loŋɡaˈniθa]) is a Spanishsausage (embutido) similar to a chorizo and also closely
associated with the Portuguese linguiça. Its defining characteristics are interpreted differently from region to region.
It is popular in the cuisines of several regions of Spain, Puerto Rico, Dominican Republic, Mexico, Chile, Argentina,
Uruguay and the Philippines
Longganisa refers to sausages flavoured with indigenous spices, with each region having its own specialty.
Among others, Lucban isknown for its garlic-laden longanizas (derecado, "spiced"); Guagua for its salty, almost sour,
variety.Longganisang hamonado (from the Spanish: longaniza jamonada), by contrast, is known for its distinctively
sweet taste.Unlike Spanish chorizo, Filipino longganisa can also be made of chicken, beef, or even tuna.
Commercial varieties are made into links, but homemade sausages may be simple patties.
Longganisa (or longanisa, or longaniza) are Filipino chorizos. These cured sausages are famous in almost every Philippine region.
The famous varieties of longganisa are : Vigan , Lucban, and Guagua which were named according to the town that they came from.
Pork is the most common meat used in making this sausage; Chicken, beef, and even tuna are sometimes used as alternatives.
This Longganisa Recipe that we have here involves curing the meat using Prague powder and sodium phosphate.
Prague Powder or pink curing salt is responsible in preserving the meat and inhibits the growth of certain bacteria.
Sodium phosphate, on the other hand, acts as an emulsifier.
It makes to immiscible ingredients (like fat and liquid) mix together in complete harmony. Aside from these ingredients,
extenders such as carageenan and TVP are required only if you will be using this for commercial purposes.
If this will be for personal consumption, then extenders are not necessary.
It is very important that you follow the measurement of the ingredients as stated in the recipe below.
Using more than the required ingredients
(especially the curing ingredients) is not good.
If you are living in outside of the Philippines, you can purchase the ingredients online.
I get mine from americanspice(.com) and spiceage(.com). I was also able to get the hog casing online.
As far as stuffing the meat into the casing, you can do it manually or with a little help from your stand mixer.
I am using a KitchenAid stand mixer and I bought the sausage grinder and stuffer attachment which proved to be very helpful.
Longganisa Recipe
Ingredients
- 2 1/4 lbs ground pork
- 1 tbsp coarse salt
- 1/2 tsp Prague powder #1
- 1 tsp sodium phosphate
- 1/4 cup cold water
- 1/4 cup TVP (Textured Vegetable Protein)
- 1 tbsp Isolate
- 1/2 tsp Carrageenan
- 2 tbsp sugar
- 6 tbsp garlic, minced
- 2 tbsp paprika (for color)
- 3 tbsp Anise Liquor
- 1 tbsp ground black pepper
- 2 tbsp pineapple juice
- 1/2 tsp meat enhancer (optional)
Cooking Procedure
- In a large container mix the salt, prague powder, phosphate, Anise liquor, and water
- Add the Textured Vegetable Protein, Isolate, and Carrageenan
- Add the ground pork followed by the sugar, garlic, paprika, ground black pepper, pineapple juice, and meat enhancer then mix thoroughly.
- Place inside the refrigerator for 12 hours. (Note: Take note of the time. The mixture will smell sour if left for more than 12 hours)
- Shape and Wrap the longanisa individually
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