Skinless Garlic Longganisa

I have been craving longganisa (sausage) for the longest time, but I couldn't find time to go to the Filipino store to get some. So I opted for the next best thing - I made my own.

What you need:

• 1 pound ground pork
• 1/2 to 1 whole head of garlic, minced
• 4 tablespoons brown sugar
• 2 tablespoons tomato paste
• 2 tablespoons rice vinegar
• 1 small Vidalia onion, finely chopped
• 2 tablespoons soy sauce
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 egg, beaten
• 1 tablespoon fine breadcrumbs
• Plastic wrap, cut into 5" x 5" squares
• Vegetable oil for frying

What to do:

In a big bowl, combine all the ingredients (except the oil and plastic wrap haha). Using your hands, mix it thoroughly to ensure even distribution of ingredients. Get about 2 tablespoonful of the mix and put it on the plastic wrap. Roll firmly and as tightly as you can. It would help if you would wrap it like a piece of candy, by twisting both sides so it would hold its shape. Repeat the procedure until you have used all the ground pork.

Place all the wrapped sausages in a container and freeze for at least 2 hours so it would harden and hold its shape.

Heat about 2 to 3 tablespoons of vegetable oil in a wok. Remove the longganisa from the plastic wrap and fry them, flipping halfway so both sides are brown. Transfer to a plate and serve hot. Enjoy!


Tips, Tricks and Tweaks:

1. Practice (and patience) is key in doing this, as it is hard to roll the ground pork tightly.
2. Use an ice cream scoop to get even portions of the sausage.
3. You will notice a slight caramelization in your pan while frying the sausages. This is due to the brown sugar content.
4. As soon as the oil you used is cool enough, dispose of the oil and soak the pan in hot water for easier cleanup.
5. Best eaten with pancakes, bacon, fried rice, or eggs.