I've been searching my ASS off, looking for a good Longganisa recipe. This one looks like a REAL winner, and can't wait to have a go at it. My wife is a Filipino, and she's watched me make a number of really good sausage recipes. She's been begging me for a while now to make her some longganisa, but until now I haven't found a recipe that wasn't replete with sketchy ingredients, or geared specifically for very hot weather environments. I don't want to load down my sausage with nitrites to prevent spoilage, or bread fillers, or ingredients that are OK in the Philippines but on a banned list here in the US. And thanks for providing a really nice app for the recipe ingredients and proportions - VERY helpful!
This looks good, brudda. I saw in one of the comments that you were concerned with the texture of the longganisa, but honestly it looks like you got the essence of it down. There's literally at least 10-15 different kinds and it's hyper-regional. Some are almost lap cheong-like in texture like what you made in your other video, some are super crumbly, and some are like chorizo de Bilbao. If you ask me, I'd look into the Pampanga-style (my personal favorite and what I grew up with), Vigan-style (Ilocos style), and Lucban-sytle (not too familiar with this one but my mother recommended this one). For what it's worth, I'd happily eat what you made with a side of garlic-fried rice and two overeasy eggs! Good job!
Great vid as always - even as a professional, classically trained cook I learn something new each time. For me I prefer a brunoise of firm fat mixed in (about 1/2 dozen pieces per link), to give it some mouth feel and this is the style that I have eaten most often (both in the Philippines and here in the U.S.). It is also generally the style one gets in Luzon, specifically in Pampanga (as another poster noted below). This sausage is a staple when we have guests over and my wife cooks her "famous" Filipino brunch with garlic rice, tocino, longanisa, eggs, and lumpia. The longanisa and tocino on the rice leave their sweet, sticky sauces coated all over it and with a beautiful farm fresh egg yolk broken over the top of it - well it just can't be beat! Hey, could you please make a future vid where you give us a tour of your kitchen/butcher shop area. I'm in the midst of remodeling a building on our farm to be a butcher/processing room (we raise Dexter cows, sheep, goats, chicken, Muscovy ducks, and Mangalitsa pigs (pastured and forested with all the acorns, hickory nuts, and walnuts they can eat - you wouldn't believe the prosciuttos and coppas we make from them!! Oh and the lard, don't get me started - lol) and would love to get some ideas from your setup. Many thanks in advance!
I was born and raised in Cebu Philippines and now I’m in California. We call our longganisa version in our region as chorizo de Cebu--a hamonado. For the taste, I would say it’s sweet, spicy, salty, and just a little tangy. A delicious mixture that I really wanted to recreate--I did once yet but my texture was crumbly. It didn’t use vinegar in the recipe. (When I think of longganisa, I imagine the de recado version.) We usually buy these chorizos from the wet market, they’re just hanged to dry, open air. They have saltpeter and red food coloring. The links are smaller about an inch or inch and a half for each sausage. For the texture, I didn’t remember any of those chorizos I’ve tried to have followed the convention of good binding; seems not a priority. I’ve seen those chorizos I’ve tried were mostly crumbly. It didn’t matter to us. Probably because we pair it with an equally loose boiled rice and sunny side up egg. There are a lot of versions within the chorizo de Cebu as well. We follow the taste actually. A good texture is a plus. When we cook it, we prick the casing, and I remember fat globules come out together with the oil. We made garlic fried rice from the caramel and oil left in the pan. Slow cooking to not burn the caramel.
I love the video series. My brother in law owns a restaurant in Dumaguete and they have longganisa and chorizo. Maybe my palette is not sufficiently refined, but the only way I can tell the difference between the two is by the shape. They seem to me to be sweet and I think they put anisado wine in them. My wife and I brought back several bottles so we can make tocino. I'm still trying to get the longganisa/chorizo recipe. They cook them exactly the way you describe in the video. They are usually eaten with rice and fried eggs.
Hey Eric. I'm now living in the Philippines. Wish there was a way for me to send you some authentic Longganisa. I rather the savory version as I'm not keen on sweet foods unless it's a dessert. I do find that the texture of Longganisa here is a little bit different than sausages that are from the US
We have the Longganisa here in Chile. I would compare our version to Hill Shire Sausages you see in the former USA. They are ok in flavor and are typically smoked as well. Love your recipe. Jim in Chile.
hi eric im glad you feature one if our favorite sausage on the Filipino breakfast wish i can get some of your ingredients in making salami im working in uae as a cook im your avid fan God Bless Always and your family
Hi Eric, fan from the Philippines here :) In the northern part of the country (Ilocos Region) they do not add sugar, just lots of garlic and local vinegar. And they usually dry it under the sun for about a day. Buts there’s a lot of different version. Each region has its own version.
Hey Steve. How did I do.. I have to ask. What is the texture of this sausage supposed to be like. I can't imagine it having the texture of a traditional sausage
@@2guysandacooler Hi Eric, you did great! The one you made is more of the Visayas version (Hamonado) central Philippines. The texture isn’t like the same with other sausages. It’s usually soft and sweet. Vinegar is usually used to give it a sour taste. And is usually serve breakfast with fried eggs and fried rice.
The fat is better if cubed and not ground. This is usually how its sold in the markets here. Its a flavor bomb when you bite into it. There's also a skinless longganisa version without the casing. The version that has casing has higher fat content, possibly 40%. Because of its very strong taste compared to other sausages, its best paired eating with rice as the bland component.
I’ve had some of the longanissa of the regions mentioned - some chorizo like the one made In Cebu - but I find the difference to be additives. Some regions use colorants, preservatives, and some are big on the “juiciness” so they use phosphates etc. The use of additives and preservatives differ in countries, so that’s why this recipe may seem different from the ones found in the Philippines.
As far as stuffing casings, is the sausage stuffing adapter for the Kitchenaid grinder attachment a reasonable choice or not? Is there a need, when making common sausages/salamis, for anything other than 3/8in(9.5mm) and 5/8in(15.8mm) stuffing horns? I make fresh sausage, breakfast and Italian sausage, but have never stuffed any of it into casings. So I am wondering if, for small scale sausage making (less than 10lbs at a time), the sausage stuffing adapter for my grinder attachment is a worthwhile investment or if should get a dedicated stuffing machine?
Hey Drew. The main issue when it come to basically any stuffing attachment for grinders is the temperature of the meat. Because the meat has to be pressed into the head then it passes through the auger it undergoes a lot of friction and the temperature raises very quickly. If you can rechill your meat (32f-34f) then stuff quickly (2 people doing this is better) it should be fine. Having a small sausage stuffer eliminates all that extra friction so the quality of the sausage is greatly improved.. Personally (if I had to make that decision knowing what I know today) I would invest in a 5 or 10 pound good quality stuffer..
@@2guysandacoolerThank you. I have been debating about this for some time and have been leaning towards a sausage stuffing machine, but spending less on the attachment has been alluring. I have always thought that the actual stuffer was a better investment, especially if I decide to make larger quantities of sausage or larger sausages. Again thank you.
can we store this to the fridge if we don't cook everything? saw ur vid about ECA that you dont fridge foods with them, what option would i have if i wan't to make longganisa batches for our consumption for a week or two and still using ECA or I really have to use vinegar instead?
@@AteAwen4465 yes you can. The curing salt preserves, the ascorbic acid acts as a cure accelerator, and the non fat milk acts as a binder to help with moisture retention and texture. All three of those are common ingredients is sausage recipes
This recipe has a huge amount of garlic (80 grams per 1 kg meat) . I should say that I did use fresh garlic that minced myself (not sure if this influenced it) but It didn't work well for me. And it is specifically because of the amount of garlic. Aside from that - it was tasty.
Hi Eric I lived in the Philippines for 4 years ate it a few times. Alittle sweet for my liking though. If you live anywhere there is a Filipino population you can buy it. They sell all sorts of goodies between each other. I'm on the Mississippi gulf coast and had no idea how many Filipina's we're here until my wife and I resettled here. Look around lol Filipina's are everywhere😁and if they are there their wonderful food is there with them. Slot of Asian markets will have the sausages chorizo mostly
@@2guysandacooler My wife came from a very poor family and spent her time in school so I'm the cook. She is slowly learning but I have learned most of the Filipino recipes she lived from home to give her alittle taste of home. Adobo,curry,sinigang,Tinola, crispy pork belly. I've learned to cook anything that will bring alittle joy to her sweet heart❤️😁
@@2guysandacooler I've been looking for a Portuguese linguisa sausage recipe. Would you guys have one? I can't find one anywhere. Lol I was making Patton's New Orleans hot sausage in the Philippines except it was pork and not beef. The expats loved it😁
You have the spirit of Longganisa but, the texture is very different to what I see at the markets here in Cagayan de Oro City on Mindanao. The sausage here is quite shall we say chunky...large pieces of fat and much more than 30% fat, likely closer to 45%. I would imagine the flavor would be close but, the acid is probably not very authentic...most pinoy don't favor tangy...salty, sweet, spicy and fatty is the way most lean. Oh, and most of the Longganisa here in phils are a heavily expanded sausage. Still definitely a more palatable Longganisa for the American palate. I like it. FYI I'm a restaurateur here in the Philippines.
@@2guysandacooler Sorry, I totally meant to finish that thought... Don't get me wrong, this series is amazing and high-value content, but how about adding an (albeit somewhat subjective) A-F letter grade to 4-5 areas for each recipe, 1. Cost per link, 2. Simplicity, 3. Equipment Needed, 4. Materials Needed, 5. Overall Flavor... something like that. Just some ideas.
Hey Eric, The addition of citric acid is a bit of a clunker in this context. Filipino sausage is provided extremely fresh because of the environment - hot and humid. Their sausage is never tangy, whether sweet or savory. Fermenting sausage is not a thing in the Phils. Sweet is, by far, preferred in terms of longganisa, in most areas of the country. Restaurants advertise "American Breakfast - rice steamed or fried", which is usually, longganisa, fried egg and your choice of rice. We have had many a good laugh over, "American-style Breakfast - Your choice of steam rice or fried rice". Forget about toast...
Have you never had Mexican longaniza? The one from my parents hometown is better than any chorizo. I don't think the meat is ground. They're chunky meaty pieces once you start cooking it and it crumbles apart.
They're from Zacatezas. One of my cousin's uncles (on his other family side) makes it and chorizo. But he refuses to give out the recipe. I've asked my cousin to get the recipe because his uncle is ancient, and that's a lost art that no one will know. My mom was recently in her hometown and asked the cheese making ladies if they would be okay with me going in there recording and taking notes to make a cheese called Adobera. They said yes. For me, I hardly go back to their town, but those recipes are important they are things that I want future generations to have.
