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.
Zee Ingredients
Longanisa
1 kg pork mince (NOT LEAN!!!!)
1 egg
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
Canola oil
Green Mango Salad
1 Green Mango
1 Cucumber
1 Red Chilli
1 bunch coriander
1 sprig of mint
Zee Procedure
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!
Craving more delicious Filipino recipes? Grab a copy of my cookbook What The Heck is Filipino Food? A Beginner’s Guide to Filipino Cooking.
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Keep eating…LIKE CRAZAAY!
Adrian
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Ohhh eemm gee I LOVE longanisa but I’ve given up pork since I used to eat it. Do you reckon I could make a beef version? That would be AMAZINGG!! Thank you for sharing!!
I could eat it everyday! You gave up pork???!! Say what? hehe Beef should be fine to use so long as you don’t use lean mince!
Ooooh yes!! Green mango and sweet spicy meat!
…though perhaps not while I’m living with a vegan.
haha! Yes, but it may convert them!
Never tried this before but I can imagine it tasting awesome. Yay more noms to cook 🙂
It’s way simple and hella tasty. Let me know if you need any tips
HAHAHAHHAHAHA… You cracked me up at your description for not lean pork meat. I concur 1000%. Should make it in bold and large font in case ppl miss it. I like how your Filo cooking use sugar to caramelise your meat. It’s awesome both in texture and flavour makes for a great cooking tip too. Simple, nice, balanced meal with all the salad too. YUMMO!!
Lean meat is a waste of time! No flavour lol. I reckon I should BOLD it!
Sugar is the bees nees. I love how it helps with the charring. Thanks WINCE!
Wait, what?!?!!! Home made longganisa? This is the most awesome thing in the world!!! Best breakfast everrrrr!
Here, here! I love it with yolky egg
Yum!
This looks so delicious and healthy! Something I could make as a quick easy dinner.
Thanks for sharing.
Thanks so much! I love the meat and veggie ratio 🙂
Green mango salad is delicious, although I’ve never thought of making it myself. Thanks for the recipe Adrian!
Thanks Sophie! Green mango in summer is perfect on its own or with meat
I’ve never had green mango and I bet THIS is the way to try it—YUMMY!!
I grew up eating green mango. It gos so well with salads or with meat. Give it a go!
Did you say a sweeter version of a CHORIZO? 🙂 Yes please!!! I love chorizo and could only imagine loving this even more because it’s ‘sweeter’!
I love how you’ve paired it with a green mango, I’ve never heard of longanisa 🙂 Want to try though!
AHUH! LOL It’s more sweeter and can be served with steamed rice or salad
What a great dish! It looks and sounds so mouthwatering. I could just eat it for breakfast.
Cheers,
Rosa
Thanks Rosa! I had again over the weekend
My Aussie husband would say, “sugar??” and I’d say, “Yum!!!”
hehe, I like the way you think!
What a cool site you have! I can’t believe it’s taken me this long to find it. But so glad I’m here now. I love your enthusiasm to share Filipino food! This caramelised sausages a.k.a. longanizas with my fave green mango looks awesome! Thanks for sharing!
Thanks for dropping by! Your site rocks! So many amazing recipes I want to try out
Longanisa is the bomb.com. I could probably eat it every day for the rest of time and not get sick of it, haha. And that green mango salad looks epic! 🙂
I agree! You can eat it with so many other dishes. I might actually try it with beetroot and mint.
LOL I love the very explicit “NOT LEAN” instructions 😛 This is another item that I haven’t tried!
haha, I knew you’d appreciate that!
Man you make the best bbq/grilled pork dishes ever. I’ve never had a bad one from you yet!
aw, thanks H town. You wok.
Haven’t had green mango for a while, and how delicious it is to eat with homemade sausage!
Indeed! Green mango with shrimp paste is one of my ultimate favs.
Yuuummm green mango salad. Stop it! I’m hungry for lunch now. This looks great. Loving learning how the other side grew up 🙂
haha! Glad I built up your appetite.
Thanks Cassandra