Sweet Pork Longanisa

Longanisa The term comes from the Spanish name Longaniza. The Philippine variant is compared to the Spanish Longaniza not dry and not ready for immediate consumption derived but must first be cooked. These sausages remind us a little of our little sausages. Unlike our sausages the longanisa are often a bit sweet. The sweet taste and recipe very much depends on the region where they are produced. This Longanisa is designed for anyone who wants to eat both spicy and sweet. The sausages are a delicacy and eaten as breakfast as well as dinner evening. One of the dishes where the sausages used to be his longsilog. A (fried) rice dish with fried eggs and sausages longanisa.

Cooking instructions:

• Heat a small amount of 2 cm of water in a pot
• Add the longanisa and cook them until the meat is cooked and the water evaporates.
• Fry the longanisa in his own fat in same pot and put a little bit cooking oil
• Fry them until the sausages are brown.

Ingredients:

72% pork, cane sugar, pineapple juice (from concentrated juice), garlic, salt (salt, preservative: E250), stabilizers (E450, E452i), flavor enhancer E621, pepper, antioxidant E301, coloring E120, Raki (suma distilled from grapes and raisins, organic ethyl alcohol, aniseed, refined white sugar), sugarcane vinegar (sugarcane vinegar, coloring E150c), soy sauce (soy extract, wheat, iodized salt, coloring E150c, preservative E202).

Also known as: Zoete Varkens Longanisa
Country of origin: Europe
Brand: Pinoy Kitchen
Code: 8710939013416
Content: ca 320 gr. ( circa 8 pcs.)