Here's a great Filipino classic for a family brunch or dinner: Longanisang Hubad- Skinless Cured Pork Sausages which are often served for breakfast paired with 'sinangag' (garlic fried rice) and eggs. For our family brunch, I make ahead a large batch of homemade, skinless longanisa and freeze it for 2 to 3 days. It is an easy, make-ahead process which involves storing the sausages in the freezer to firm up for a few days and for the flavors to set in. On the day of the meal, pan fry the pork longanisas and serve with eggs and rice. This is an Asian in America recipe. Serves 2 to 4.
Prep Time45 minutesmins
Cook Time15 minutesmins
Total Time1 hourhr
Course: Breakfast, Brunch, Dinner, Lunch, Main Course
2 to 4wholeeggs, cooked sunny side upfor serving, or scrambled if preferred
1wholelarge tomatosliced, for serving
1wholemedium-sized cucumbersliced, for serving
for serving achara or sweet green papaya pickles
Instructions
How to make homemade skinless longanisa: In a medium-sized bowl, mix together ground pork, brown sugar, salt, annatto (achuete) powder, minced garlic, ground black pepper, vinegar. When blended, shape the longanisas into 2-inch in length sausages. Arrange them in a plastic container, lined up, leaving 2-inch spaces in between. Cover and seal the plastic container well. Freeze longanisas for at least 12 hours or up to 3 days for flavors to set and sausages to firm up.
How to cook longanisas: Have longanisas ready thawed at room temperature. Do not thaw in the microwave. In a medium-sized skillet, over medium heat, add vegetable oil. After 1 to 2 minutes, when oil is hot enough, add the longanisas. Pan fry for about 15 minutes till cooked completely. Remove sausages from skillet and drain on parchment paper to remove excess oil.
Serve longanisas warm with garlic fried rice, fried eggs, sliced fresh tomatoes, cucumbers and achara (green papaya pickle relish).
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