Filipino: Looking for recipes that include longganisa (the vinegar type)?

Question

I already have the longganisa sausages (vinegar type) and was wondering if there are any filipino recipes to put them in. For example, using them in a pasta sauce, casserole, or with onions & peppers, etc. Any recipes would be appreciated. Thanks :)

Answer 1

Its maybe a good idea to have a look on this site

http://www.pinoycook.net/skinless-longga...

I hope you will find there what you need, if not you can ask questions on that site. grtz jan

Answer 2

Really?

I eat those for breakfast, with eggs and rice...

I havnt eaten them in another way.

Answer 3

How about using longganisa on this recipe SINGTULONG (SINIGANG NA TUYO WITH LONGGANIZA)

5 pcs longganiza

3 pcs red tomatoes, chopped

1 pc onion, chopped

4 pcs kamias, sliced

1 pack Knorr Sinigang sa Kamias Mix

¼ kilo string beans, sliced

1 pc radish, sliced

4 pcs tuyo, fried and scaled, heads and tails removed

¼ kilo bataw, sliced

¼ kilo sigarilyas, sliced

1 bundle kamote tops

procedures

http://www.tastemycooking.com/recipes_fo...

Answer 4

You can try it paella style.  Using the longanisa rather than sausage.  There are a lot of paella recipe online. Here's mine:

1 lb longanisa

1 lb chicken meat cubed

1 lb shrimp (peeled or not)

1 lb mussels and/or clams

aprx. 1/2 lb red bell pepper (or any color) or a small bottle of pemiento

a cup of rinsed rice - preferably non fragrance long grain (or medium grain will be a little bit sticky)

small onion

1 tsp garlic powder

salt and pepper to taste

1 tsp paprika

cup peas and carrots

2-3 cups of chicken stock (depending on the rice)

Cook the longanisa like before (or at COSTCO in California, they have some from Goldilocks that are already cooked).

Cut the longanisa into a large bite size.

In large pan or paella pan, saute onion for a minute then set aside.  On the same pan brown the chicken pieces.  Then add the longanisa, onion, and a teaspoon of garlic powder (powder is better than fresh for this)

- Then take it out of the pan and set aside.  Saute a non fragrance rice or medium grain rice in the same pan - add some oil if needed - for about 2 minutes.  Pour in the chicken stock, stir and scrape the pan.  Add paprika, salt and pepper to taste.   When the stock starts to boil mix the longanisa and chicken mix, and peas and carrots, then turn the heat to low and cover for about 15 minutes.  Add more stock little by little as needed if it's drying without cooking first.  The last 5 minutes, arrange the seafood and bell pepper,  and cover, and let it simmer of that last 5 minutes.  Take it off the heat after, and let it sit for 7 minutes.  Then serve.

Also you can make fried rice with longanisa:

peel off the uncooked longanisa (or chopped the cooked longanisa) and cook in Medim High heat for 2 minutes add thawed frozen peas and carrots and stir for 1-2 minutes.  Add cold long grain rice and stir over high heat.  Add soy sauce for coloring and salt for taste.  Lastly mix green onion and cooked scrambled eggs for a minute..

Answer 5

this one

Spaghetti with longganisa (sausage) meatballs

Ingredients:

500 grams of garlicky (non-sweet) longganisa

250 g. of uncooked spaghetti or fettuccine

2 large onions, peeled and finely chopped

1 kilo of plump tomatoes, chopped, or 1 large can of stewed tomatoes, crushed AND you have to include the liquid from the can

6 bell peppers (3 red and 3 green — there is a difference in flavor), cored, veins cut off, seeds removed and finely chopped

4 cloves of garlic, peeled and finely chopped

a small bunch of fresh basil leaves, finely chopped, or 1 tbsp. of dried basil

2 bay leaves

6 tbsps. of olive oil

2 tbsps. of butter

salt

pepper

a little sugar

grated cheese

Cut off one end of the casing of each longganisa and squeeze out the meat.

Divide each sausage into two to three portions and roll them lightly between the palm of your hands.

Heat the olive oil in a casserole. Note: use a large casserole so you can just add the cooked spaghetti to the sauce and toss everything there.

Lightly fry the sausage balls. Add the chopped onions, garlic and bell peppers. Cook for a few minutes, stirring lightly. Add the tomatoes (and liquid if using canned), bay leaves and basil. Season with salt, pepper and a little sugar (you can adjust the seasonings later). Cover tightly and simmer for 40 minutes.

Meanwhile, cook the spaghetti according to package directions. Drain well, toss with the butter and keep warm.

When the sauce is done, taste it and add more salt, pepper and sugar if necessary. Add the cooked spaghetti in and toss. Grate some cheese over the pasta before serving. Serve more grated cheese on the side.

http://www.pinoycook.net/nochebuena/spag...

(*-*)