Longsilog / skinless longganisa (garlic cured pork sausage)
Another member of the “silog family. It’s a LONGSILOG – for those who does not know yet, it means LONG -as longganisa(garlic cured sausage), SI – sinangag(fried rice) and LOG – for itlog(egg). Yes, we have our own homemade sausages. It is a combination of salt and sweet sausages as this recipe is mainly compose of garlic, sugar and seasoning spices. Sausage is usually made with a “casing” or its outer cover to wrap around the meat, but this one is skinless sausages. I thought I already posted every member of the dish. For recap, here they are for your references:
- TAPSILOG – Cured beef, fried rice and egg (tapa, sinangag at itlog)
- CHICKSILOG – fried chicken, fried rice and egg (chicken, sinangag at itlog)
- TUYOSILOG – dried fish, fried rice and egg (tuyo, sinangag at itlog)
- TOCILOG – cured pork, fried rice and egg (tocino, sinangag at itlog)
- SPAMSILOG – spam meat loaf with egg and fried rice (spam, sinangag at itlog)
- LONGSILOG – cured pork sausages, fried rice and egg (longganisa, sinangag at itlog)
I think there will be many more to come as long as it is served with SILOG (fried rice and egg). Most of the item I mentioned above is the Philippines line-up for breakfast dishes……………..Did you know that this skinless longganisa is mainly made with lots of garlic. Garlic can improve a person’s immune system. It has anti-cancer components that can prevent colon cancer and stomach cancer. People with more garlic in their food intake or diet have less riskof colorectal cancer or pancreatic cancer. Garlic supplementation can also reduce the development of cancer cells among people with family history of breast, prostate and throat cancers. Also, it is found that aged garlic lowers heart and intestinal damage common to chemotherapy patients….
Ingredients: makes 20-25 pcs of skinless sausages depending on your desired size.
- 1 kilogram pork minced
- 2 cups white sugar
- 1/2 up minced garlic
- 1 tbsp achuete powder
- 1 tbsp salt
- 1 tbsp ground pepper
- 2 tbsp seasoning soy sauce
- 1 cup bread crumbs
- In a large mixing bowl, combine all ingredients together. mix well using your hands.
- Depending on your desired size, use a cling wrap as your “casing” or wrap, roll pork mixture individually sausage style. place in freezer. may last 1 month or longer.
- If you want to fry – just unwrap longganisa(sausage) and fry in little oil with low heat settings.
- Fry like a normal sausage. when sugar is caramelized in the pork sausages, it means it is nearly cooked.
Posted on April 6, 2012, in breakffast dishes, Pork and tagged cured sausages, Longganisa, longsilog. skinless longganisa, pork sausages, skinless sausages, sweet and cured sausages. Bookmark the permalink. 2 Comments.