Longanisa
I was absolutely crazy to want a December wedding. I had this perception that it would be more romantic to get married during the Christmas holidays. Two months before my wedding I went to fit my wedding gown.
“Tsk tsk.. You MUST NOT gain any weight until your wedding! You must do WEIGHT MAINTENANCE!” she said as she shook her head. “The dress is hand beaded, you gain any weight and I’ll have to repair the whole dress, you don’t want that!” she warned.
Oh my… What I didn’t realize was how hard it was to juggle holiday dinners, engagement parties and bridal showers.
So for the next two months, as part of my “weight maintenance”, I had oatmeal for breakfast. Now you have to understand that Filipinos take their breakfast very seriously. More often than not there is a large bowl of steaming rice, fried eggs and a protein of some sort like “tapa” (dried beef), “daing na bangus” (fish) or, my all time favourite longanisa. In its original form these are native Filipino sausages made with pork, a vampire killing amount of garlic and native vinegar. I would stare at my colleagues as they polished off their heavy breakfasts and swore that once I was hitched I’d eat longanisa like there was no tomorrow.
Sure enough, two months later we walked down that aisle and for the next few weeks I gorged on rice, fried eggs and longanisa sausages.
Sadly, I never had my longanisa once I moved to Australia. I didn’t know where to buy them and I couldn’t source sausage casings nor have a sausage maker.
Longanisa
Then one day I realized that I didn’t need to have any of those. Without the casing they are called longanisang hubad, literally translated, naked Philippines sausages. I tried a few different recipes from a number of cookbooks, took what I liked and came up with this. Can I say I just love it? My husband loves it too. We had it for breakfast AND dinner one day. If you’re Filipino and miss these garlicky sausages, try making my version, they are delicious with some native vinegar on the side, or perhaps, some lime to cut its richness… and always with a big bowl of rice and fried eggs.
Longanisa (Philippine Style Sausages)
- 500 grams fatty pork mince
- 1/2 teaspoon black pepper
- 2 teaspoons salt
- 2 teaspoons soy sauce
- 2 teaspoons rice wine
- 2 teaspoons rice wine vinegar (or native vinegar)
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- Mix all ingredients well and allow to marinate overnight. When ready to serve, fry until the mince is nicely browned.
Don’t forget, there’s still time to join my contest for your chance to win a copy of either Donna Hay’s Seasons or Bourke Street Bakery Cookbook. Details here.
Trissalicious 
I just finished marinating this longanisa early this morning. I can’t wait to try it tonight for dinner.
Sounds absolutely delicious – vinegary, garlicky – just my type of flavours! I promise I will make this on an adventurous weeknight soon!
A plate of longsilog always hits the spot. Makes me all warm and fuzzy inside… definitely reminds me of home. I’d have to try this recipe soon. Thanks, Trissa for sharing.
Hi Tris,
I bought some Bicol (yes Bicol!) longaniza from the weekend bazar and they are delicious. Thought though that I would want to try homemade longaniza and came across your version via Google! I will try it out and let you sniff (just sniff) the delicious results! Ha ha! Take care, T. Lou
That looks delicious! Love garlicky longganisa too!
Trissa, you know I have a serious weakness for Philippine food, I’ve never tasted Phili sausage, but it sounds delish 🙂 Thanks for sharing the recipe, can’t wait to try it.
Anna
So ambrosial Trissa! Makes me want to go back to Manila asap! 🙂
I can’t tell you how many of your recipes I have book marked. That looks like a fantastic alternative to Sunday brunch of bacon and eggs.
I don’t eat pork but your photos are lovely, Trissa!
Mmmmmm…. I love longanisa.
When my whole family gets together that’s the only thing we have for breakfast. Fried eggs, rice, and longanisa. For a week long camping trip and fifteen people, we brought 25 pounds of longanisa and actually ran out!
I’m so excited you posted this recipe. I can’t get longanisa where I live. I’ve never tried making it before, but there’s a first for everything!
Not something as an early morning breakfast for me, as it takes some time for my senses to wake up, but totally something for brunch, or lunch, or dinner, or… =D
Absolutely delicious!! Can’t believe it’s a breakfast dish!
I lol at the automatically generated possibly related post at the bottom of your post that says “Is that why we gain weight after the wedding?”
They sure look delicious whatever their origin! I’ve never been the kind of person to have breakfasts such as this though. Must be something to do with being – boring – dutch! Sandwich, cornflakes or yogurt; that would be the typical dutch breakfast. But this looks really good!!
Yay for the idea! Lately my kids are loving rice for breakfast, and we just use ham or bacon instead. I’ll try your recipe 😉 Have you tried forming it into logs and fry skinless?
That’s a great idea Jen! Next time – I might even make it for breakfast again this weekend! 🙂
I also used to think that longanisa was something to be bought, not made. I had never even heard of longanisa’ng hubad! But I recently ventured into making my own sausages and it was fun. I want to try these next. Thank you so much for the recipe!
Yum I love Longanisa. My mums friend makes the traditional sweet one. I’ll bring some over one day. Your recipe is so easy and looks so tasty. Shall I come over for breakky one day ehehehe.
omg ang sarap! 🙂 that’s a different twist to our longganisa but i can tell it’s just as yummy 🙂
Love the simplicity of this recipe. Will definitely try this after I perfect my tocino. 🙂
I haven’t ventured on making longganisa since the casings kinda intimidate me. But looks like you just solved my problem! Can’t wait to make some to have for breakfast, lunch AND dinner (Gosh, I can just imagine my waistline after feasting on this! LOL)
OH I completely understand. I totally gorge on the filipino foods when my parents are in town and I get to eat all the various filipino food. I normally get stuck with oatmeals and cerals. I love your recipe.
Sounds delicious, and a recipe with just one step is always a winner!
I think this one would work very well with a different type of sausage too – chorizo in their casings. Would it work if you squeezed out chorizo meat from their casings, and mixed it with the mince? It would be more textural and definitely a bit of a kick. Chorizo is spanish, too, and so the influence wouldn’t be too far off.
I like the sound of your “naked” sausages! You can never have too much garlic!
My goodness – getting married can be stressful enough without the dramas that seem to accompany the dress. Mine arrived only 5 days prior to my wedding! I lost so much weight with the stress of my dress going missing that it had to be drastically tailored! Aye carumba 😮
Good job, Trissa! You’re so tiny … it’s funny to think of you dieting!
My breakfast is nowhere near as exciting as this! I’d love to have this for breakfast every morning, yum!
Oooh! I love sausages of any kind! These look gorgeous and tasty (going by the ingredients). Your stories always bring a smile to my face!
I had that when I was in Boracay…. the owner of the hostel cooked brekkie for me…
I am so trying this on the weekend to give to the kids. The “fatty pork mince” pretty much sets the tone for the kind of dish it’s going to be! Love it! lol Thank you! 🙂
Hahaha… vampire killing amount of garlic. Love it! I’m sure my partner would love it too 🙂
Wow! As a Filipina trying to return to my culinary roots, I can’ t wait to try this!
Great flavours! I don’t think 4 cloves of garlic in that quantity of meat is too much at all. Unless of course you were holding back!
Yum, definitely my kind of breakfast, Trissa!!
Thank you thank you thank you for the recipeeeeee! I’m sensing a series of Pinoy breakfast dishes coming out Trissa – shall we make it an official series maybe? Hmmmm it’s an idea….
That looks fantastic and… fattening!
Gotta love it though. I will surely give this a try and I bet my boyfriend will be veeery happy. He’s crazy about these kind of dishes, with the fried egg on top of course!
Magda
WOW! that is one hearty breakfast! I am impressed at how you are NOT able to put on weight while eating such indulgent meals!!! Nevertheless, I want some.. hehe.. breakfast is a must meal for me.. and I can’t see how having this spread can not but improve my day!!!
Looks so good and so easy. Will try it this weekend. Thanks for sharing.
MMMMMMM,..I have never heard from longanisa before but this looks easy, yet so tasty too!
Beautiful pictures too!!
Trissa, this is looks really delicious and comforting! Love the vampire killing amount of garlic- I totally get the taste…:)
Buuuurp! Too yummy
You’re so funny, Trissa. Although I had an August wedding, I still concerned myself with the same worries about my dress. I watched so carefully what I ate (but I still didn’t eat oatmeal everyday!).
I don’t know why I’ve never tried this before–my parents even have a pretty darn good recipe. This looks so easy that I have no excuse not to try it. Oh, I can almost taste it with lots of vinegar and garlic fried rice…
Wow, the lady at your fitting was RUDE!
That longanisa looks awesome! I’ve never tasted or made one but this looks very much like Indian keema so I guess I can definitely give this a try.
That Longanisa looks unreal! I love sausage and absolutely wish I was able to wake up every morning and make a feast like that!
Trissa!
These sausages actually sound very Eastern European to me, too! Very similar to the Srbski Sausages I made while in Bosna last summer, sans the vinegar. That must add a kick.
Looks great!
🙂
Valerie
burb! sarap!