Longganisa lucban is a garlicky slightly sour sausage that is quite similar to chorizo de bilbao, the famous garlic sausage from Spain.

This is a fresh homemade version that doesn’t involve any curing so it must be frozen within 3 days of making.

2 lbs pork belly or medium ground pork
1 tbsp + 1/2 tsp rock salt
2 tbsp + 1 tsp paprika
1 tbsp + 1 tsp garlic powder
1 tsp dried oregano
2 tsp sugar
1/2 c Filipino vinegar
Pork back fat
Sausage casings

If using pork belly, grind in a meat grinder or chop with a cleaver(s). Do not grind it too finely. Add rock salt. Roast the paprika, garlic powder, and oregano in a hot pan until smoky. Add to the mixture together with the sugar and vinegar. Mix to combine. Cut small cubes of the pork back fat, about 3 to 4 tbsps, then add to the mixture and mix thoroughly. Let the mixture sit for about 30 minutes. Soften the sausage casings in warm water then pour vinegar through them. Stuff the casings with the meat mixture and form into links. Place in refrigerator and let sit covered for at least 8 hours. To cook, shallow fry in hot oil.

Source : http://uberathlete.blogspot.com/

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Below are the ingredients and easy-to-follow steps.

Ingredients:

(For casing): rice flour, egg or longganisa, orange food color, water, oil (for greasing), oil (for frying)

(For filling): grated green papaya (blanched & squeezed with salt to extract bitter taste), parboiled mongo, salt, ground pepper (optional), monosodium glutamate (MSG), garlic, vinegar-chili dip

Procedure:

1. Using the basic piecrust preparation technique, prepare the rice-flour wrapper

2. For the filling, sauté garlic in small amount of oil.

3. Add grated papaya, cooked and shelled mongo, salt, pepper, and monosodium glutamate to enhance taste.

4. Cook until done. Set aside.

5. Spoon out 2-3 tablespoon filling and add a piece of fresh egg or longganisa into prepared rice flour wrappers.

6. Seal the sides. Deep fry in a preheated frying pan with oil for 10-15 minutes.

Serve hot with vinegar-chili dip.

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Ingredients:

grated matured coconut, ganta molasses, white refined sugar, butter or margarine, ganta finely ground glutinous rice, toasted sesame seeds, 100 pc 9″ x 6″ banana leaves

Procedure:

1. Extract milk from grated coconut with boiled water.
2. Dissolve molasses in coconut milk until smooth and lump-free.
3. Add sugar and butter, set aside.
4. Pour ground rice in an aluminum vessel, make a well at the center and add the coconut milk – butter mixture gradually.
5. Add sesame seeds and continue beating to form a thick butter.
6. Wrap individually (about 3 tbsp. butter) in greased, wilted banana leaf.
7. Bake in preheated oven at 375 of until golden brown.

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List of Ingredients

1/2 k. tahong, boiled with ginger
1 cup cheese, grated
2 tbsp. garlic, minced
1/3 cup mayonnaise
1/4 cup butter, softened dash

worcestershire sauce
dash of liquid seasoning
2 tbsp. hot sauce
1/2 cup bread crumbs

Recipe

Open the boiled tahong. Lay out on trays for baking. Mix all the ingredients to together except breadcrumbs. Make a paste. Spoon and spread on tahong. Sprinkle with breadcrumbs on top. Bake at 350 °F until breadcrumbs turn brown. Serve immediately

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Serving Size  : 4    Preparation Time :0:00
Categories    : Filipino

   Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
*****  NONE  *****

       1 lb Pork, diced
       2 tb Oil
       2    Cloves  garlic, minced
       1    Onion, diced
     1/4 lb Pork liver, diced
     1/2 c  Vinegar
       2 tb Patis (fish sauce)
       1 ts Salt
     1/4 ts MSG (optional)
   1 1/2 c  Broth
       1 c  Frozen pigs blood
       2 ts Sugar
       3    Hot banana peppers
     1/4 ts Oregano (optional)

   1.  Cover pork with water and simmer for 30 minutes.  Remove from broth and
   dice.  Save 1-1/2 cups of broth.

   2.  In a 2-quart stainless steel or porcelain saucepan, heat oil and saute
   garlic and onions for a few minutes. Add pork, liver, patis, salt and MSG.
   Saute for 5 minutes more.

   3.  Add vinegar and bring to a boil without stirring.  Lower heat and
   simmer uncovered until most of the liquid has evaporated.

   4.  Add broth.  Simmer for 10 minutes.  Stir in blood and sugar;  cook
   until thick, stirring occasionally to avoid curdling.

   5.  Add hot banana peppers and oregano and cook 5 minutes more. Serve hot.

   Preparation Time: 15 minutes Cooking Time: 50 minutes Serves 4
 
  

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