Pork Longanisa Hamonad

The term longanisa comes from the Spanish name Longaniza. Unlike the Spanish Longaniza, the Filipino variety is not dry and not ready for direct consumption, but has to be baked first. These sausages are a bit reminiscent of our little bratwursts. In contrast to our bratwursts, the longanisa are often a bit sweet. The sweet taste and recipe is very much dependent on the region where they are prepared. The sausages are a delicacy and are eaten for breakfast as well as dinner. One of the dishes for which these sausages are used are long silog. A (fried) rice dish with fried egg and longanisa sausages.

Preparation method:

• Let thaw before use
• Blanch in a small amount of water for approx. 30 minutes
• When the water has evaporated and oil comes out of the sausage, fry the sausage until golden brown until the sausages are cooked (approx. 75 ° C)
• The sausage can also be grilled or baked in the oven after blanching.

Ingredients:

Pork (86%), cane sugar, table salt, garlic, black pepper, paprika powder, spices, dextrose, color: E120, pork casing.

Also known as: Varkens Longaniza
Country of origin: Europe / Philippines
Brand: Nida
Code: 8719326230306
Content: 500 gr.