Summary
Highlights
Ingredients and Preparation00:01:12
The recipe starts with 1kg of ground pork mixed with dark brown sugar, a generous amount of garlic, oyster sauce, annatto powder for color, black pepper, iodized salt, flour as a binder, and a touch of ketchup.
Mixing and Shaping00:03:49
Mix the ingredients thoroughly until the meat mixture reaches a paste-like consistency. Use an ice cream scooper for uniform sizing and parchment paper to roll and shape the sausages.
Cooking the Longganisa00:07:51
Pan-fry the sausages over low heat using a covered pan to ensure they cook thoroughly on the inside. Covering the pan uses steam to cook the meat without burning the sugar-heavy exterior.
Serving Suggestions00:10:23
The finished Longganisa is best served with garlic fried rice and fried eggs, paired with a dipping sauce of vinegar, garlic, and chili for a complete, classic breakfast.