July 4 longaniza-fest

Some people spend the nation’s birthday by grilling up hot dogs, throwing back some beer, and watching the fireworks. Always the subversive, I prefer my tubed-formed meat products the Filipino way, in the form of the sweet and sticky porky goodness of longaniza. Our semi-impromptu July 4th brunch didn’t disappoint– with enough pork, fried eggs, suka, tomatoes and rice to feed the masses. Some folks even represented with some home-made beef tapa. Sige what!

cooking longaniza

A little bit blurry, but I wanted to include a picture of the longaniza cooking. As with any fresh sausage, you have to make sure you’ve cooked it the whole way through. Standard longaniza cooking procedure: fill fry pan with longaniza and add water 1/2 way up the skillet. Boil until water’s all gone, approx. 30 minutes (and don’t forget to turn over the longaniza at least once!). When all you have left is the oil from the casings, then fry that shizz until the outside of the longaniza is nice and carmelized. What you should see when you’re done is this:

cooked longaniza

This batch was especially sticky– it was a local-ish brand called Oscar’s (I think) and it was pretty tasty! The meat was definitely fresh, and there wasn’t any added MSG or coloring like some of the mainstream brands (carried by Ranch 99 and larger “Oriental” stores esp. on the West Coast) have. I didn’t know what to expect, since I picked these up at a small store in Madison, but it was straight. I did notice that for the first time ever in my life, I didn’t have a single longaniza burp the rest of the day. If you’re a longaniza virgin, a longaniza burp is the signature (re)experience: after eating longaniza in the AM, you’ll usually burp a few times later in the day, and have the distinct taste of longaniza in your mouth afeterwards. It’s the meal that keeps on giving!

A few more pics of the rest of the breakfast spread before I run out the door:



(ugh, I don’t know why this picture is sideways, I’ve rotated and uploaded it 3 different times to no avail.)

The crowning glory: losilog, just before I added that Jufran banana ketchup (nectar of the gods) to the rice. Happiness in a warm plate.


Happy weekend, y’all!


Posted on July 5, 2009, in adventures in home cooking and tagged , . Bookmark the permalink. 3 Comments.

  1. wow, this looks GLORIOUS! i’ve contemplated making longanisa myself…ever tried?

  2. Words and Steel

    I haven’t yet but plan on trying my hand at it when I’m back in SoCal… the hubs has been making different sausages w/ our KitchenAid mixer so this is def on the list!

  3. wow this longanisa is really meaty and sticky – what a feast!!!

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