Vigan Longganisa

1 kilo ground pork (30% fat)
1/4 teaspoon salitre
2 heads garlic, crushed
1/4 cup soy sauce
1/3 cup apple cider vinegar
3 tablespoons brown sugar
2 teaspoons paprika
1 teaspoon salt
1 teaspoon cracked black pepper
sausage casing or wax paper for skinless

Part 1
1. In a mixing bowl, put all ingredients except casing then mix well until fully combined. Refrigerate for at least an hour.

Part 2
1. Tie one end of sausage casing with a cooking twine.
2. Using a funnel, fill the sausage casing with meat mixture.
3. Once filled, tie the other end to enclose.
4. To form a link of sausage, tie around it every 3-4 inches interval.
5. Place the sausage in a container then refrigerate for at least 2 days.

Part 3
1. To cook, using a toothpick, prick a two holes on each sausage.
2. Place in a pot, then add 1 cup water.
3. Cook in medium heat for 10 minutes or until water evaporates.
4. Add a little oil if necessary then stir-fry until caramelized browned.
5. Transfer to serving plate and service with fried rice.

Skinless Longanisa

Filipino Style Recipe: Skinless Longanisa is a Filipino sausage traditionally made of ground pork then seasoned with herbs and spices. There are several varieties of Filipino sausages and the most popular are sweet hamonado and garlicky flavor with different shapes and sizes.

Estimated time of preparation: 30-40 minutes(plus chilling time)
Estimated time of cooking: 10 minutes
Good for 24 pieces

1 kilo ground pork(20% fat)
1/4 cup brown sugar
3 tablespoons vinegar
3 tablespoons soy sauce
1 head garlic, minced
1/2 teaspoon paprika
1 teaspoon salt
1 teaspoon ground pepper
cooking oil for frying

Part 1
1. In a mixing bowl, combine all the ingredients then add ground pork and fat. Mix well then refrigerate for 2 hours.
2. In a 5 x 5 inches wax paper, scoop about 2 tablespoons of mixture then mold into sausage shape.
3. Repeat the procedure to the remaining pieces then arrange in a container and refrigerate before cooking.

Part 2
1. In a frying pan, heat oil then fry longganisa until fully cooked. Drain.
2. Transfer to serving plate then serve with garlic rice and sunny side-up egg.

Longganisa Rice Omelet

Filipino Style Recipe: longganisa rice omelet or omelette is another easy yet delicious breakfast recipe. This is another variety of omelet dish that consists of beaten eggs, and leftover longganisa(Filipino sausage) mixed and cooked with carrots and rice. This is a complete meal that usually serve during breakfast.

Estimated time of preparation and cooking: 10-15 minutes
Good for 2 servings

4 eggs, beaten
2-3 pieces longganisa(fried/leftover)
2 cups rice(leftover)
1 small carrot
1 onion, chopped
2 tablespoons butter or margarine
2-3 tablespoons soy sauce or liquid seasoning
1 tablespoon cooking oil
salt and pepper to taste
1 tablespoon chopped spring onions(optional)

Part 1
1. In a separate bowl, beat the eggs and spring onions together until frothy. Set aside.
2. Chop carrots and longganisa into small pieces. Set aside.

Part 2
1. In a pan, heat oil then saute onions until soft.
2. Add carrots and longganisa then stir cook for 3 minutes.
3. Add rice, soy sauce, salt and pepper then continue stirring for another 2 minutes.
4. Remove from the pan and set aside.

Part 3
1. In a same pan, melt butter in a low heat then pour egg mixture.
2. Cook until slightly set then top rice mixture.
3. Continue cooking until bottom is fully set then gently fold omelet over.
4. Drain and paper towel then transfer into serving plate then serve.

Longganisa Hamonado

Filipino Style Recipe: Longganisa hamonado is another variety of popular Filipino sausage which has a sweeter taste compare to other longganisa. Usually this dish is consists of ground pork, Prague powder, sugar, paprika and salt then stuffed into hog casings. This dish is commonly fried until golden brown.

1 kilo ground pork(30% fat)
1/2 cup sugar
1 tablespoon fine salt
1/2 teaspoon Prague powder
1 tablespoon paprika
hog casings(optional)

Part 1
1. In a large bowl, combine sugar, Prague powder, paprika and salt then mix well.
2. Add ground pork then mix well until well blended using hand.
3. Stuff the hog casings with filling then knot into serving pieces using cotton string.
4. Dry under the sun for 1-2 hours then place in a fridge overnight.

Part 2
1. In a frying pan, heat a little oil then fry longganisa until cook and golden brown. Drain and serve.