lovebird longganisa (filipino sausage!)
Photo: lovebirdfoodies
Ingredients
Preparation
About
f you've read any of our previous posts, you know how much we love longganisa. every region of the philippines has its own variety... this is the one that dominates our home. it's sweet and has a just a little bit of spice, and is--to date--the recipe i am most proud of.
it's also a lot healthier than a processed, packaged sausage, which is full of preservatives, fillers, sodium, artificial coloring, "questionable" meats, and other unpronounceable chemicals--i mean, ingredients. like you, i prefer not to feed these to my family when i can help it. plus, you can taste the difference.
another bonus: since this particular recipe isn't cured, prep and cooking can be done the same day. so no planning ahead required... but you'll probably want to freeze some for later :-)
longganisa are traditionally made with pork, but since my goal, as usual, is to make a healthier version of an original, i chose to use a blend of pork and turkey. i don't use too lean of either meat; a sausage needs a little fat so it doesn't dry out; i find that an 85/15 blend works really well.
longganisa are traditionally a breakfast meat in the philippines, served with steamed or fried rice and over-easy eggs, but we love it any time of day... and i hope you do, too ^_^;