I wrote about longaniza last year but haven't made them since, until today. I was going to serve them as longaniza burgers but everybody prefers garlic fried rice with vinegar chili dip, Pinoy kasi. I made some thick patties and the rest I stuffed in hog casings. I love longaniza with everything: rice, pandesal, pancakes, waffles, I should try them next with thick fries.
Longaniza2½ pounds very cold fatty pork shoulder, cut into 1-inch pieces
1½ tablespoons kosher salt
½ cup sugar
1 head garlic, finely minced
½ - 1 teaspoon red pepper flakes
1 teaspoon freshly ground black pepper
¼ cup annatto powder
½ cup very cold coconut or cane vinegar
hog casings, softened in warm water and rinsed
- Mix pork with salt and sugar. Grind using large die. Transfer into a standing mixer bowl with paddle attached. Add the rest of the ingredients except casing. Mix on low speed for 2 minutes. Form into patties or stuff into hog casings. Refrigerate for 5 days before storing in the freezer.