Filipino Longanisa

Discussion in 'Sausage' started by old poi dog, Jan 30, 2012.

  1. old poi dog

    old poi dog Master of the Pit OTBS Member

    Aloha All 

    It’s been a while since I've been on the forum.  First I had some issues with my laptop, then I got diagnosed with a frozen shoulder but now all is a working laptop and physical therapy took care of the shoulder.

    Today I decided to make about 6 lbs. of fresh Filipino Longanisa.  It gave me a chance to try out my LEM 5 lb. stuffer.  I like this smaller stuffer for when I will be making small batches of sausages or when I am trying to refine a sausage formula. 

    The sausage I made today is based on Ruhlman's basic garlic sausage formulation.  The only thing I changed was to substitute good Filipino cane vinegar for the wine in his formulation.  The garlic ratio in the sausage is just as I remember Longanisa to be.

    I ground about 4 lbs. of pork butt with the medium grinder plate, and the remaining  2 lbs. of pork butt with the coarse grinder plate.  I stuffed them into 32-35mm hog casings.  I'm gonna have some with rice and eggs for breakfast tomorrow....with a little shoyu on the rice. 


  2. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    Looks good Val... Didnt see the pics yesterday but I see you have everything sorted out.... Hope the shoulder stays well

  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I'm curious about your recipe...My Filipino Aunt sent me some store bought Longanisa that were delicious but quite Sweet...JJ
  4. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member


  5. old poi dog

    old poi dog Master of the Pit OTBS Member

    Chef Jimmy J

    The Longanisa I made is the type that is made in the Northern Provinces (Ilocos region) of the Phillippines, so it is heavy on the garlic and Vinegar.    Other regions prefer more salt and or other spices in their versions.  Some as you say have a sweeter taste  as well as a touch  of paprika in them that give them a different taste/color.  They are all based off the recipes the Spaniards brought over in the 1500s. I've tasted the sweet ones too.  They are also delicious !
  6. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looking great Val - glad to see you back on the boards 
  7. old poi dog

    old poi dog Master of the Pit OTBS Member

    Aloha Friends,

    I'll be doing a few more tweaks to the sausage. I am thinking I will need to chop/dice some of the meat for this sausage. I tried running some meat through my coarse plate and mixed it with the rest of the meat that was ground on the medium plate. The coarse ground meat did not visually and texturally stand out as I had hoped for. I am also thinking of putting in some chopped/diced fatback to give it another level of texture.

    I would like to ask those here who add chopped/diced pieces of meat in their sausage: Is there a method to chop/dice the meat so that it would retain a uniform size? I would imagine you would do it when the meat is still semi frozen yes? Thanks All....
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great looking sausage Val, glad your back with us!

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