Bototay Vigan Longanisa Fusion

For my Tita Lee's request :) miss you tita!...this recipe was originally a bototay recipe (a longanisa which is well known in nueva ecija) but i add a lil' bit of spice and some fusion of vigan style,which i discover a very yummy combination of flavors...My lola used to make bototay for us (because we beg her too!) it's my daughter's favorite.however,i also do like the taste of vigan style...whenever we went to baguio, bok and i, never missed the PMA's batchoy (no pork blood at all), cathy's buttered chicken at syempre ang super favorite naming resto..KALAPAW!they serve the best poqui-poqui and vigan longanisa  :) And because we're going gaga over vigan style and bototay longanisa...napaisip ako... I know that there has got to be a way to enjoy both worlds! that's why i came up to this another patsam's recipe (it means a 'just got lucky' recipe hehehe)


i always make the skinless one,simply because its so hard to prepare the casing...cleaning pork intestine is not that easy yah know...


here it goes....

Ingredients:

1 kilo ground pork (half taba and half laman)


1/2 tbsp. salt


1 tbsp. pepper, coarsely ground


1 1/2 head garlic, finely chopped,


2 pcs labuyo (red hot chilli) finely chopped,


2 stalk kinchay, finely chopped


1/3 cup cider vinegar


1 tbsp. sugar

4 tbsp of soy sauce (try silver swan lauriat)


sausage casing or 3 tbsp. cornstarch for skinless method

Preparation method:

Skinless Longganisa – Preparation Method

Mix all ingredients except sausage casing. Place in a container with lid and chill overnight. Fill sausage casing with the mixture, twist and tie to desired size to form a link of longganisa. To cure refrigerate or hung over the smoke from an earthen stove or on open air for 3-5 days. For skinless method, roll desired amount of the mixture into balls using your hands, when the mixture forms into solid balls roll to form short sausages. Arrange side by side each other in a container with lid or wrap in a waxed paper, keep covered and refrigerate for 3-5 days to cure.

Cooking procedure:

In a frying pan boil 12 pcs of longganisa (low heat) in 6 tbsp of water until all the liquid has evaporated leaving only the fats from the longganisa . Stir fry on its own rendered fat for 3-5 minutes or until skin become reddish brown and caramelized add more oil if necessary. Serve with garlic fried rice and egg.