Longganisa is a popular Filipino breakfast sausage that we continue to improve nowadays. Here in the Philippines we have variety of Longganisa from different provinces and cities like the following:
- Longganisa de Guinobatan(Albay)
- Alaminos Longganisa (Pangasinan)
- Tuguegarao Longganisa/Longganisang Ybanag (Cagayan Valley)
- Cabanatuan Longganisa (Nueva Ecija)
- Vigan Longganisa(Ilocos Sur)
- Lucban Longganisa (Quezon)
- Longganisa de Cebu/Chorizo de Cebu (Cebu)
- Calumpit Longganisa/ Longganisang Bawang (Bulacan)
- Pampanga Longganisa (Pampanga)
- Bacolod Longganisa/Chorizo (Negros Occidental)
Now let’s try making homemade Guinobatan Special Longganisa.
- Monosodium glutamate (MSG)
- Black Pepper
- Chop Pork Meat
- In a large bowl, add the soy sauce, vinegar, garlic, bay leaves, paprika, brown sugar, salt and pepper. Stir the ingredients together until the brown sugar is dissolved.
- Add the ground pork and pork fat to the bowl, and mix well.
- Refrigerate for at least two hours or overnight. This will allow the meat to firm and the flavors to blend well before forming the sausages.
- Ease the casing onto the nozzle of a funnel, leaving 2 inches (5.1 cm). Tie a double knot at this end.
- Scoop the meat mixture, a small amount at a time, into the funnel and gently pack into the casing. When it’s filled, remove the funnel and tie a double knot at the end of the rope of sausage.