Longaniza or Longganisa is a Filipino style sausage prepared with fatty minced pork mixed with garlic then seasoned with ground peppercorn, salt and sugar.
Want to earn a bit of cash on the side? I know it sounds like a scam but this is not, it’s a legit small business that you can easily do at home, and it’s easy, all you need to make sure is that all your equipment and ingredients are clean as you will be selling some food. I did something similar before but instead of longaniza/longganisa we tried to sell siopao after several of our friends tried, tasted and loved them, they insisted on me selling it which I did.
It was quite successful, I had at least 300 pieces in order week after week, it was very laborious, it took me the whole of Saturday and Sunday making them so my friends’ sons, daughters and even themselves have something to put in their lunch box. I lost my weekend rest so I stopped it after several months in operation, that’s what bought me to this one, making longaniza/longganisa at home.
It was November 11 when I thought of buying a sausage maker since it was sale in Ali Express, I was thinking of making longaniza so I can post it here. We bought a 1.5KG Hand Operated Sausage Meat Stuffer for less than NZ$40.00, I bet you can get them from Amazon too. A few weeks later it arrived and was surprised of its good quality, it was all aluminium and it was well made. So now instead of just posting it here we thought of why not making some at home and sell them and that’s what happened, we told our friends and let them try out the first recipe and from there we already got piles of orders.
Unlike siopao, this was less laborious, the only time-consuming part is turning them around to separate each sausage in links, as well as packaging it but as you become better at it, the easier it takes. You don’t even need to cook this which means less time and less resource making you earn more.
At first, I was having hard time putting the links but found out if you do it in an alternate twist then you go faster and it will not untangle. We also found out you should link it one by one and not as a whole, with this method you can easily remove the air and it will not burst on you.
In a large bowl mix together soy sauce, vinegar and annatto powder.
Add in all the remaining ingredients then mix.
Place mixture in a sausage stuffer, place casing on the other end then tie a tight knot on the end. Fill the sausage casing with the meat mixture, every 2 1/2-inch twist to seal section, gently pack each section until you are finished with all the meat.
Once in the casing put in the fridge for a day to dry, hold its shape and let it marinate on the spices. Place in the freezer for storage.
To cook, place sausages in a pan, add a bit of water then cook in low heat while covered. Once water dries out add a bit of oil then cook slowly until sugar starts melting.
We don’t often make sausage, and when we do we never stuff it in casing — prefer the loose sausage instead. It’s fun! Terrific recipe — thanks.