Cured + Caramelised Sausage, Green Mango, Chilli & Mint Salad (longanisa)
Don’t call it a comeback, Longanisa has been calling this Filipino boy’s tummy home for years. I’ve been eating it the same way since I was kid – with rice, lightly salted chopped tomatoes and fish sauce which is why I decided to do a Remix to the traditional recipe for the precious warmer months. Plus, it’s like damn, doesn’t your CD have other tracks?!
What the heck is it? Longanisa is cured sausage, native to the Philippines. My country was colonised by the Spaniards for over 300 years, so it has similarities to that of the famed chorizo but of course being such sugar fiends, it’s a sweeter version. It’s made up of vinegar, fatty pork mince, sugar to caramelise, packed with enough garlic to fend off any Vampires this Twilight season and in my version, tomato paste and paprika. If I had my way, I would also add tamarind, but that’s just being silly. Or is it…?
I decided to use green mango as the other core ingredient because they marry up so well together. The tangy and sour notes of the mango offset by the sweetness of the sausages, set on fiyah by the chilli and then a cool down brought to you by team breezey aka cucumber and mint. Have mercaaay! The salad doesn’t need any dressing apart from perhaps and sprinkle ‘O’ salt as there are enough flavours already happening here. Dressing will only outshine the core of this dish being tangy green mango, chilli and the caramalised Longanisa.
1 kg pork mince (NOT LEAN!!!!)
½ cup raw sugar
6 cloves garlic, minced
2 tablespoons of white vinegar
2 teaspoons of salt
2 tablespoons tomato paste
1 teaspoon brown pepper
2 teaspoons of paprika
Green Mango Salad
1 Green Mango
1 Red Chilli
1 bunch coriander
1 sprig of mint
Curing The Sausages
1. In a large bowl, combine the pork mince, egg, sugar, minced garlic, paprika, salt, tomato paste,
vinegar and brown pepper.
2. Mix the ingredients with your hands until evenly combined. Skinless in my opinion is much better because I’m lazy.
3. To cure, grab the largest square container you have and some non-stick baking paper.
Roll the mince into index finger-sized thick sausages and lay them on the non-stick paper, stacking
them up within the container. This will save you from having to do this later.
Refrigerate for no longer than overnight. If you’re stuck for time, 10 hours will do.
To Cook the bastards
4. On a flat surface, lay 1/2 cup of raw sugar and roll each piece into it to coat
5. On a low-medium heat, add canola oil to a hot pan then cook the sausages until they are
slightly charred on each side. They should caramelise due to the sugar content. Set aside.
The Green Mango Salad
We want to julienne practically everythaaang here, so let’s get to it.
1. Wash, peel and julienne the green mango, pat dry with a kitchen towel then set aside in a large bowl. Repeat process with the cucumber
2. Roughly chop up the coriander, slice the chilli and place them into the bowl
3. Depending on the ripening stage of your green mango, it may be delicate so using your hands, gently combine the ingredients. Slice the sausages into roughly 3cm wide pieces and plate it up alongside the salad.
You’ve been served!
And there you have it. A simple mix of meat and veggies perfect for the warmer months when all you want is something that’s refreshing, a little different BUT easy to prepare. Judging yesterday’s hot weather, I can’t wait for the summer roadtrips where I get to break out my ultimate men’s summer gear being shorts, singlets and flip flops having been shunned to the dark crevices of the wardrobe for the last nine months!
MIX IT UP!
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