Simply Sausage®

In the tradition of many Asian countries, Longanisa combines sweet, sour, salty, spicy, and umami tastes in one dish. The sweet comes from brown sugar; the sour, from palm or cider vinegar; the salty, from soy sauce and sea salt; and the spicy, from garlic, Tellicherry pepper and crushed red pepper flakes. Vande Rose Farms Duroc pork has umami to spare. We set all these flavors off with the best Hungarian sweet paprika and a pinch of European bay leaf.

There are many varieties of Philippines longanisa. We find ours better than any others we’ve tasted. (If it weren’t better, we wouldn’t make it.) Unlike the Longanisas we’ve bought in Asian grocery stores we use better quality meat and spices. Our recipe was developed with constructive criticism from Cordon Blue Philippines chef Evelyn Bunoan. During the summer months we like to grill longinisa and pineapple slices: Brush the pineapple slices with a little olive oil and place on the hottest part of the grill. When the pineapple is browned and carmelized, turn it over. Remove when the second side is nicely browned.

We recommend slowly sauteing Longinisa until it is cooked through and nicely browned on the outside. The Philippines method is to boil the sausages for 15 minutes and then brown them. While that may be more “authentic”, it dampens the flavors.

There are five 2 oz. links in a 10 oz. vacuum package.

Ingredients: Pork, brown sugar, vinegar (palm or cider), garlic, soy sauce, salt, paprika, red pepper flakes, black pepper, and bay leaf.
May contain GLUTEN.