A Longganisa Experiment: The Long and Short Of It
July 20, 2008
One of my favorite things to eat for breakfast is longganisa. But not just any longganisa. I want the spicy, salty ones. I want to taste the garlic and I want what Marketman terms as “longganisa burps“. Whenever I go to Manila, I make it a point to buy Vigan longganisa or Lucban longganisa at the Lung Center Sunday market. I also go for the ones which come from Guinobatan, Albay. But sourcing the ones I like are a problem as I can only buy so much when I go to Manila (I am feeling the economic crunch here) and Guinobatan is too far from here. What’s a girl to do?
Well, the solution really is simple. Make my own longganisa. First, I scoured the internet, looking for that one recipe which will leap out from the screen at me. Most use preservatives. Pinoycook has one but it uses too many ingredients for me. Besides, I want a true blue longganisa, not a naked one which will just break apart when being cooked.
Enter O, a former officemate. Like a true blue Ilocano, O’s family used to make their own longganisa. So we exchanged tips and I came up with this recipe:
1 kilo ground pork with some fat
pig intestines
About 7-9 bulbs native garlic, minced (I like it garlicky)
3-5 tbsps. black pepper, ground (I like lots of black pepper)
3 tbsps salt 8-12 tbsps. vinegar (preferably the spiced one)
Mix the ingredients well.
Scoop up a spoonful and fry. Taste and adjust the seasonings. Place the meat inside the intestines. I used a cake decorator with the tips removed to put the meat in.
Make sure that most of the air is gone before tying securely the links. A little squeeze here and there to let out the air and then jam the meat back to the desired link size.
Store in the freezer for about 3 days to cure the meat then cook with a little oil. I had to use oil when cooking it as I used just a little fat, about 10-15% of the meat.
I was so pleased with the results that I had longganisa for my lunch the next day. It was very good.
The intestine was already clean when I bought it but I cleaned it up again just to make sure. I turned it inside out and then scraped the inside with a spoon and let water run thru it several times. As I don’t think you can buy pig intestines with just the tube itself, you are left with that thingie that holds the tube together. I think it’s called omentum. What to do with it after you finished with the tube? Make chicharon bulaklak of course!
Previous Comments
Hi Sassy, I did try making skinless longganisa from your recipe, with some changes. Maybe I didn’t pack it well that’s why it broke apart when frying.
Posted by biyay at July 21, 2008, 1:23 pmhindi ko ipagpapalit ang longganisa natin sa italian and german sausages.
Posted by The Ca t at July 26, 2008, 4:43 pmCa t, ibang klase talaga longganisa natin. yung german sausages, masarap din pero parang bland na ewan. yung italia ndin naman, masarap pero iba pa rin ang longganisa.
Posted by biyay at July 27, 2008, 10:15 ambiyay i like longganisang lucban too. mahilig ka ba sa pasta? i’ll cooked pasta w/ longganisang lucban. i hope you like it. please let me know if you want to try it.
Posted by Lady pasta at September 18, 2009, 11:27 pmlady, I buy my lukban longganisa at the lung center, on sundays. di ko pa na-try longganisa on pasta. padala ka. hehe
Posted by biyay at September 20, 2009, 7:08 amyummy sya kase healthy ang ingredients nya he he he (syempre ako ang nagluto). Your here in manila now, sayang late ka nagreply dapat pinadalahan kita he he he
Posted by Lady pasta at September 20, 2009, 11:28 amAy lady, nasa bicol ako eh. Via LBC na lang. heheh
Posted by biyay at September 21, 2009, 5:17 ambiyay, baka pagdating syo ng pasta eh sira na sya he he he hindi rin sya masarap kapag hindi na sya fresh, yung longganisa pwede kong pa LBC dyan, magswap tayo ng food I like the pinangat sa Camalig. Padalahan kita ng longganisa, padalahan mo ako ng pinangat.
Posted by Lady pasta at September 21, 2009, 12:00 pmlady, malayo ang camalig dito sa sorsogon. meron dito nagbebenta ng pinangat, camalig style daw, pero di ko masyado gusto. Sa legaspi, may nabibilhan ako ng pinangat from camalig, masarap.
Posted by biyay at September 22, 2009, 4:51 amooohhhhhh how sad, sige basta yummy yan I will trust you. email me your complete add to lady_pasta@yahoo.com. i will send you longganisang lucban, gagawan kita para matikman mo pero yung pasta pag nandito ka nalang sa manila kase baka hindi na makaabot syo hehehehe. thanks
Posted by lady pasta at September 22, 2009, 12:14 pmlady, thanks but you don’t have to. meron nagpapadala sa akin from lung center. in fact, pinadalhan pa lang ako ng 1 box ng ilocos empanada. yun ang obsession of the week ko. hehehe
but you have to drop by there kasi merong nagtitinda doon ng pinangat. from bicol din daw sila but diako sure if pinangat camalig style yun
Posted by biyay at September 23, 2009, 8:28 pmokey, I’ll try to visit there kapag may time ako. My friend went to Naga last sun (Penafrancia),hindi rin nya ako nabilihan ng pinangat 
Do you know how to cook pinangat? feeling ko kase sobrang komplikado syang lutuin hehehe
Posted by lady pasta at September 24, 2009, 11:51 amlady,try this recipe: http://www.filipinofoodstore.com/recipe/pinangat.html
it seems good enough. just omit the root and add some grated ginger and you’re good to go. the secret in pinangat is in the leaves. unfortunately, there is no hard and fast rule on that. depende sa preferences mo, some use fresh leaves, some gusto nila, i-air dry muna ng mga 1-2 days before using.
Posted by biyay at September 25, 2009, 6:33 amthanks! try ko sya, hindi ko kase master ang mga ganitong dishes hehehe.
Posted by Lady pasta at September 25, 2009, 10:08 pmAll comments are moderated. Your comments will not appear here unless approved by the blog owner. Thank you.
Mine didn’t break apart when cooked. You just have to know the basics of frying.
Posted by Connie at July 21, 2008, 12:43 pm