Comments on: Longganisang Hubad / Naked Sausages a la Marketman

by: Fe

Fri, 11 Apr 2008 19:18:54 +0000

I grew up making longganisa with my mom and back then we just chopped the meat by hand and feed it to the casing manually. It was hard but very much worth the effort! One thing I remember about making longganisa in casings is that we would air dry them on clothes line outside under the sun for a few hours which is ironic to Burnt Lumpia’s process of chilling everything in the refrigirator. What me and Mom made was always juicy and delicious although being in the US I don’t think I can replicate what we use to make.

by: Emily

Sun, 06 Apr 2008 17:15:00 +0000

One trick I hit upon that works perfectly for making skinless longganisa is to put the sausage mixture into a pastry/icing piping bag without the tip screwed on. A freezer bag with a corner cut off (to the diameter you want your sausage to have) works perfectly well as well, but is less environment-friendly.
That way you can squeeze out the sausages to the length and size you want - they are very well packed and you don’t have to struggle with wrapping them tightly in wax paper. I just pop them into the fridge or freezer and results are great!
Getting the taste exactly the way I want them is another matter, of course…

by: DADD-F

Wed, 26 Mar 2008 01:48:42 +0000

Longganisas are delicious!! The Vigan and Lukban varieties are my favorites. The sweet ones are fine but I always go for the garlic overload sort. But the ones that come from Isabela, for me, are tops. Unfortunately, I haven’t found any in Metro Manila or anywhere else. I got a taste of it only because a colleague brought it from there–and that was ages ago. It is not exactly tender and perhaps, others would not really prefer it over the more known kinds. But it tasted like no other. As far as my tastebuds go, it is even better than the Lukban longganisa! Have you come across this MM? Is any of your other readers familiar with the Isabela Longganisa? Sometimes, I wonder if they used baboy ramo for this. Anyway, I remember one of your readers mentioning before about Tuguegarao longganisa. Would they, by any chance, be similar in taste??

by: linda

Tue, 25 Mar 2008 22:59:23 +0000

I have always included freshly ground pimiento or all spice in my longganisa mix and it gives it that distinctive taste.I have a friend who includes pineapple juice and it taste bloody good,too! I’ll definitely try yours MM,it looks good!

by: Dale

Tue, 25 Mar 2008 21:57:40 +0000

How did you find the version with the sugar in comparison with the first version? I remember longganisa as being quite sweet and sticky when cooked, so was wondering how it tasted. Did you use white granulated or brown? I also remember a kind of naked longganisa from my childhood that didn’t use casings, but parchment paper to roll it into a sausage, then you would take the parchment paper off before frying. Anyone else remember those or am I out smoking oregano on this one?