Longanisa, The Filipino Chorizo
Longanisa is the Filipino chorizo: a zesty, garlic-flavored sausage, mildly spiced and sometimes sweet. Perfect with garlic fried rice, or paired with eggs, aka silog, this fatty, lustrous banger is savory goodness at its best. A longanisa burp, while not immediately attractive to all, is a priceless aftereffect of such a meal, and is more than worth it. The burp usually makes its appearance a few hours later, while you’re in an important meeting or in the middle of a serious conversation, perfuming the air around you with porky sweetness. You do your best to hold it in, but it desperately wants out. You soon realize that no matter how nobly you try to turn away and blow your belch in another direction, it drifts back and lingers there like a smog drift of garlic and spice. Smile. It’s a funky, pleasant reminder of what you ate for breakfast, an aroma any fellow longanisa enthusiast will recognize and love you for.
1/3 tsp ground bay leaf or 1 leaf finely chopped shopping list
Combine all ingredients except casing and let stand for 1 hour.
Fill casing w/ mixture.
Twist and tie ends of casing with kitchen cord to form a link of sausage (usually at every 4 inches interval).
Put mixture in a container with lid and cure in the refrigerator for 2-5 days. Best kept in chiller. Another curing method is to hang sausages above brick oven for 3-5 days.
To cook, put desired amount of sausages in a skillet.
Add 1/2 to 1 cup of water to come up to about 1/2 inch of skillet.
Let simmer over medium heat until water evaporates, about 10 minutes. Prick sausages with fork. Stir-fry in its own fat for 3-5 minutes or until sausage is caramelized or skin turns reddish brown. Add a little oil if necessary.
Serve hot with garlic rice, sunny side up or scrambled eggs, sliced tomatoes with spicy vinegar on the side.
For skinless method, add cornstarch to mixture, roll desired amount of mixture into balls using your hands, then roll mixture to form short sausages. Arrange side by side each other in a container with lid or wrap individually in wax paper. Keep covered and refrigerate for 3-5 days to cure before frying.