onganisa (Filipino Sweet Pork Sausage) can trace its origins from the spanish sausage Linguica (pronounced leeng-gwee-sah). Linguica was introduced to the Philippines during Spain’s colonial rule. The version we have below is the skinless variation which makes it ideal if you can’t find pork casings to use. Ingredients 2 lbs ground pork 1 cup brown sugar 1 tbsp. anisado wine 4 tbsps. Datu Puti cane vinegar 4 tbsps. soy sauce 1 tbsp. black pepper 1 tbsp. paprika 1/2 tsp. MSG or "vetsin" (optional) 2 tbsps. cornstarch 1 medium size red onion (chopped finely) 2 heads garlic (crushed and chopped finely) Wax paper (cut 5x4 inches) Instructions In a bowl, mix all ingredients except the pork meat. Add the pork and mix thoroughly. Chill the pork mixture for three hours in the fridge. Pack pork using wax paper: Scoop a tablespoon of pork mixture and put it on top the wax paper. Roll similar to making lumpiang shianghai, and fold the ends. Place in the freezer before cooking. To cook: Remove from wax paper and cook in half a cup of water and two tablespoons cooking oil. Notes You may also grill the sausage if you don’t want to fry. It will retain its shape even if it is skinless.
Posted on: Fri, 02 Aug 2013 01:47:12 +0000
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