Comments on: Longganisang Hubad / Naked Sausages a la Marketman

By: jo

jo — Wed, 09 Dec 2009 13:38:02 +0000

does anybody know how to make chorizo de cebu/ cebu longaniza

By: Manila Mark

Manila Mark — Fri, 13 Nov 2009 02:44:33 +0000

Look fantastic! I’m planning a sausage making session this weekend but have “lost” the details of where I bought casings last. I tried Werdenberg but they just laughed at me! Any ideas anyone? I’m in Makati, I seem to recall my last batch came from Paranaque somewhere….

By: Fe

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

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

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

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

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?

By: Maria Clara

Maria Clara — Tue, 25 Mar 2008 16:17:58 +0000

The chilling aspect of your longganisa making is the evolutionary part. I recall vividly at the wet market then – before manufacturers processed longganisa it was leftover meat of the day that was not sold. Some scrupulous meat vendors used carabeef in their longganisa mix to have that meaty meat effect and used a lot of saltpeter as preservatives and then prague powder came in the picture of longganisa making. Garlic and ground pepper are the magic wands in longganisa whatever longganisa version youâ€™re looking at either from Ilocos, Pampanga or Lucban garlic and pepper is the common denominator. Longganisa in the 60s and 70s are bucolic red due to preservatives and food coloring. My grandmother seasoned her longganisa under the sun to bath in its own oil. To date with a conscious consumer and the modern marvel of refrigerator and freezer extending the life of longganisa with half of the preservatives used before.

By: Marvin

Marvin — Tue, 25 Mar 2008 15:15:30 +0000

Wow! Thanks so much for mentioning my blog post MM! I’ve always been a big fan of yours, so your endorsement means a lot.

By: Katrina

Katrina — Tue, 25 Mar 2008 08:11:26 +0000

As a kid, I only liked longganisa when it was “hubad,” so this brings back memories. I don’t think I’ve had longganisang hubad in many years, though.

Burnt Lumpia’s blog is great fun! I know you’re not a fan of fusion, MM, but I am. BL comes up with some very intriguing concoctions, especially with ube. :-)