It became convenient to get it from the freezer and cook it. I used to make the sweet longanisa recipe but I end up making a lot. That is the reason why I would rather buy pre-made. There’s so many choices to go with.Īs we all know, longanisa is delicious if packed with chunks of fat. I seem to go in circles for an hour looking for stuff I need. When I go to Asian stores, I go crazy with the many selections available. Today, it’s a different story, even local grocers carry Asian food and supplies.

Even if I knew how to make stuff, it was hard to find the ingredients. When I moved to the US, Filipino restaurants and food supplies were limited. I was attending school and away from my family, if I craved for Filipino food I just went to a Filipino restaurant. Honestly, it was in my late 20’s when I learned how to cook longanisa. This post will help younger generation who are away from their family or who simply wants to learn how to cook longanisa. I live in the US and the only thing available in my area are frozen uncooked longanisa sold in Asian stores. In the Philippines and other parts of the world, pre-made longanisa are sold in markets or Asian stores. Let's dive in and find out just what this special sausage has to offer.This post How to Cook Longanisa is about cooking Filipino sausage and not how to make longanisa. What makes it a longaniza differs from region to region, as different types of meats, spices and casings are used in each country.

A true longaniza is typically made with lean pork fat and meat, but different regions have adapted and used chicken, beef, and even tuna in their recipes. It can be smoked, cooked, fried, kept fresh, frozen, or cured. Throughout the decades, longaniza has branched out and taken on so many different traits spicy, garlicky, sweet and citrusy. This definition is far too vague to pinpoint every variant of the ever evolving longaniza. While this seems like a small deviation from ordinary pork sausage, it offers a whole new array of flavors and textures. Longaniza differs from traditional sausage in that the pork is chopped, not ground, before placed into its intestinal casing. Longaniza, the second cousin of Chorizo, is broadly known as a long, thin spiced pork sausage.

Smoked longganisa making recipe