Since I learned and succeeded in making my own skinless longanisa (Filipino-style sausage) in November 2008, I’ve never bought a single pack of frozen cured and preservative-filled longanisa again. Yesterday, Hubby casually mentioned that it’s been a while since we had longanisa. I took that as my cue to make some for dinner. I gave my daughter a chance to vote, too, and asked her if she wanted siomai/dumplings or longanisa for dinner. She chose the latter. So last night, by unanimous decision, I cooked longanisa for dinner. ;)
I cooked these in a pan coated with cooking spray. I did not use any extra oil.
I still get giddy whenever the longanisa logs start to caramelize and turn into nice and sticky brown logs just screaming to be, uhm, rolled and practically rubbed on steamed rice. Hubby and 5-year old daughter started to get impatient when the aroma of cooking longanisa filled the air. Hmmmm. *inhales*
I served the longanisa on a bed of sliced cucumbers, my daughter’s favorite. Hubby and I had sliced fresh tomatoes to go with our longanisa, while my daughter preferred to have vinegar with a sprinkling of sea salt for her dipping sauce.
The recipe I used is exactly the same as the one I previously posted HERE except that I used ground turkey this time. I will be using ground turkey or chicken to make longanisa from hereon. Here’s the recipe…
2 lbs ground turkey
1/2 cup brown sugar
4 Tbsp worcestershire sauce
1 tsp fresh cracked peppercorn
4 tsp sea salt
1 Tbsp garlic, minced
2 Tbsp liquid (Knorr) seasoning
1. Mix everything in a large bowl.
2. Refrigerate for at least 15 minutes and allow the flavors to blend. Form into logs or patties.
3. Cook in a non-stick frying pan that has been coated with cooking spray.
4. Serve with garlic fried rice or steamed rice or hot buns.
If you want spicy longanisa, add a tablespoon of hot sauce to your ground turkey mixture. This recipe will yield approximately 20 longanisa logs, each made with 2 tablespoons of ground meat. Be forewarned, too, that the logs will most probably shrink to a smaller size during cooking. :)
A few people have already tried this recipe, most of whom were successful in their longanisa venture, while 2 complained that their longanisa were salty. Please take note that I used sea salt. I haven’t used iodized salt in over two years. If you’re using iodized salt, you might want to use less salt in your mixture, just to be sure.
Have a great weekend, y’all! TGIF!
PS. The photos were taken with an I-Phone. :)