Description
Guinobatan Longanisa, a Filipino pork sausage, boasts a unique hand-chopped texture and a perfect balance of salty, garlicky, and slightly sweet flavours.
Ingredients
Units Scale
- 700 g pork shoulder meat, hand chopped
- 300 g pork fat, hand chopped
- 1/4 cup brown sugar
- 1 1/2 tbsp salt
- 3 tbsp soy sauce
- 1 whole garlic, minced
- 2 tsp ground black pepper
- 3 tsp annatto powder
- sausage casing
Instructions
- In a large bowl, mix the soy sauce and annatto powder until well combined.
- Add the chopped pork shoulder, pork fat, brown sugar, salt, minced garlic, and ground black pepper to the bowl.
- Thoroughly mix the ingredients by hand until the meat is evenly coated with the marinade.
- Place the sausage mixture into a sausage stuffer.
- Attach the sausage casing to the other end of the stuffer and tie a tight knot at the end of the casing.
- Fill the casing with the meat mixture, twisting the casing every 2 1/2 inches to create individual sausages. Be sure to pack each section gently to avoid air pockets.
- Once all the sausages are filled, place them in the refrigerator for a day. This step helps the sausages hold their shape and allows the flavours to marinate.
- After curing, you can store the sausages in the freezer for later use.
- To cook, place the sausages in a pan and add a bit of water. Cover the pan and cook on low heat until the water evaporates.
- Once the water has dried out, add a little oil to the pan and cook the sausages slowly. Continue cooking until the sugar in the sausages starts to melt and caramelize, creating a nice glaze on the sausages.
- Serve your Guinobatan Longanisa hot, ideally with steamed rice and a side of vinegar dipping sauce.