Borroms' Good Eats

Wednesday, December 20, 2006

Recipe: Homemade Longganisa Lucban

Longganisa lucban is a garlicky slightly sour sausage that is quite similar to chorizo de bilbao, the famous garlic sausage from Spain. This is a fresh homemade version that doesn't involve any curing so it must be frozen within 3 days of making.

2 lbs pork belly or medium ground pork
1 tbsp + 1/2 tsp rock salt
2 tbsp + 1 tsp paprika
1 tbsp + 1 tsp garlic powder
1 tsp dried oregano
2 tsp sugar
1/2 c Filipino vinegar
Pork back fat
Sausage casings

If using pork belly, grind in a meat grinder or chop with a cleaver(s). Do not grind it too finely. Add rock salt. Roast the paprika, garlic powder, and oregano in a hot pan until smoky. Add to the mixture together with the sugar and vinegar. Mix to combine. Cut small cubes of the pork back fat, about 3 to 4 tbsps, then add to the mixture and mix thoroughly. Let the mixture sit for about 30 minutes. Soften the sausage casings in warm water then pour vinegar through them. Stuff the casings with the meat mixture and form into links. Place in refrigerator and let sit covered for at least 8 hours. To cook, shallow fry in hot oil.


At 7:33 AM, Blogger Ed said...

Nice! I tried this and it taste like I remember it.

I added a twist: since the original Lucbans are partially sun dried, what I did is to place it on a 175 deg F oven for about 1 to 2 hours. The time depends on the quantity and how fast the Lucbans gets parially dried.

At 3:09 AM, Blogger DaLexicon said...

Red coloring of longganisa lucban
were the Annatto Seeds [Achiote].
few tEaspoons of paprika will never
colour the longganisa lukban
To add too much paprika to achieve red colour of longganisa
will have an over powering taste of paprika.
the oregano taste will be practically gone
but ofcourse garlic taste is still there

However,2 tsp of sugar is OK
but from what I have read in those
authetic lucban longganisa,
sugar is never used.

3 basic spices are used in longganisa
- salt
- oregano
- garlic

Annatto Seeds [Achiote] for colouring ;)

my one pence
Thanks for the recipe though

who knows, this recipe is better than
the authentic longganisang lucban.

it is worth a try :) Thanks


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