Maya Ellison
Longanisa is a delicious Filipino sausage that is often sold frozen and uncooked in Asian stores outside of the Philippines. There are many ways to cook longanisa, and some people choose to cook it with the plastic packaging still on. One method is to place the longanisa in a pan with half a cup of water and cook it under medium to low heat. Once the water evaporates, the longanisa will start frying in its own oil. At this stage, you can separate the sausages with a fork and flip them to cook evenly. If you prefer your longanisa well-done, you can leave it a little longer to get a crusty outside.
| Characteristics | Values |
|---|---|
| Cooking method | Boil in water, then fry |
| Cooking temperature | Medium to low heat |
| Plastic removal | Some remove it, some leave it on |
| Poke with a fork | Before cooking: no; after boiling: yes |
| Oil | Use released oil, add more if needed |
| Browning | Flip to brown evenly, leave longer for a crust |
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What You'll Learn
Cooking longanisa with the plastic on
Longanisa is a Filipino cured sausage with a sweet flavour and hints of vinegar and garlic. It is usually made with ground pork, spices, and vinegar, and has a unique flavour and texture that makes it a favourite among meat lovers.
If you want to cook longanisa with the plastic on, you can follow these steps:
Firstly, if your longanisa is frozen, it is recommended to thaw it out on a plate in the refrigerator for about 8 hours. Then, with the plastic still on, boil the sausage in a pot of water for 15-20 minutes. You can also make small slits around the links with a paring knife before boiling to ensure even cooking.
Once the sausage is boiled, transfer it to a frying pan with a little oil and cook until the skin is browned. You can also remove the plastic at this stage and continue frying to get a nice sear and crust on the sausage.
It is important to note that boiling the sausage first helps to cook it thoroughly and ensures that the inside is heated well, which is especially important for pork to kill any bacteria.
To check if your longanisa is cooked, use a meat thermometer to ensure an internal temperature of at least 160°F (71°C). Alternatively, you can cut into the sausage to ensure no pinkness or rawness remains in the centre.
Enjoy your cooked longanisa with a side of rice, eggs, and vinegar for a delicious and authentic Filipino meal!
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Removing the plastic before cooking
When cooking longanisa, it is important to remove the plastic wrapping before placing the sausages in the pan. This is because the plastic can melt and release harmful chemicals into the food. There are a few different ways to remove the plastic from longanisa before cooking it:
One method is to boil the sausages for 3-5 minutes before removing the plastic and then frying them. This helps to loosen the plastic and make it easier to remove. Another way to remove the plastic is to thaw the frozen longanisa in the fridge before cooking. This makes it easier to unwrap the plastic without breaking the sausage. Once the plastic is removed, the longanisa can be cooked in a pan with a small amount of water and oil, and then fried until browned on all sides.
It is worth noting that some people choose to cook longanisa with the plastic casing on, but this is not recommended due to the potential health risks. It is always better to remove the plastic first and then cook the sausages to ensure food safety and avoid any harmful chemicals leaching into your food.
Additionally, when removing the plastic, it is important to be careful not to break the sausage. This can be done by handling the longanisa gently and using a sharp knife or scissors to cut the plastic if necessary. By taking the time to remove the plastic before cooking, you can ensure that your longanisa is safe, healthy, and delicious!
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Cooking longanisa in water
Longanisa is a Filipino sausage that comes in many flavours, and is cooked in water and then fried. It is similar to chorizo in colour and taste, and is made up of about 70% lean pork and 30% fatback.
If your longanisa is frozen, it is best to thaw it on a plate in the refrigerator for about 8 hours. If you are in a hurry, you can place the frozen longanisa in a pan with about 1/2 inch of water and cook under medium to low heat. Cover the pan and simmer until the water evaporates.
Once the water has evaporated, the longanisa will start frying in its own oil. If there is not enough oil, add about 2 tablespoons. Be careful, as the sausage can easily burn, especially if it is a sweet longanisa. Reduce the heat if needed.
After frying for a few minutes, separate each sausage with a pair of scissors. Then, take a fork and poke each sausage to release excess oil. Use the lid as a shield, as the oil may squirt out. Flip the sausages over and cook for another 8 to 10 minutes, stirring or turning every 2 to 3 minutes. The sausages are fully cooked when there are no traces of pink inside, and the juices run clear.
Drain the longanisa on a plate lined with paper towels and serve immediately. You can also roast cased and loose longanisa in a shallow dish in an oven preheated to 350 degrees Fahrenheit for 15 to 20 minutes.
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Frying longanisa
Longanisa is a delicious Filipino sausage that comes in many flavours. It can be purchased frozen and pre-made from markets or Asian stores.
If you are cooking frozen longanisa, it is best to thaw it in the fridge the night before cooking. If you are cooking from frozen, turn down the heat until the sausage thaws out—otherwise, the outside will burn while the inside remains cold.
To fry longanisa, heat a small amount of oil in a pan over medium heat. If you have rolled your longanisa, carefully unwrap it before placing it in the pan. Fry for 2 to 3 minutes, then turn the patties over with a spatula or stir loose sausage. Fry for another 8 to 10 minutes, stirring or turning every 2 to 3 minutes. A fully cooked longanisa sausage will have no traces of pink inside, and the juices will run clear.
Alternatively, place the longanisa in a pan with half a cup of water and cook on medium to low heat. Cover the pan and simmer until the water evaporates and the oil is released. It will then fry in its own oil. Check if you need to add some more oil. Remember, longanisa contains sugar, so it can easily burn. After 2 minutes of frying, separate the sausages with a scissor, but before doing so, take a fork and poke each piece so it releases excess oil. Use the lid as a shield as it can squirt oil. Flip the longanisa on all sides to brown evenly. Leave a little longer if you like a crusty outside.
Once cooked, drain the longanisa on a plate lined with paper towels and blot the top with another paper towel. Serve immediately with lots of rice and a side of cubed tomatoes.
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Serving suggestions
Longanisa, a native Filipino sausage, can be served for breakfast, lunch, or dinner. For a classic Filipino breakfast, serve longanisa with garlic fried rice and eggs. You can also serve it with garlic fried rice and sunny side up eggs for a hearty and tasty breakfast meal.
Some people also prefer their longanisa with a sweet or garlicky flavour. You can serve it with tocino, tapa, danggit, arroz caldo, tamales, suman, pandesal, champorado with tuyo, or taho.
You can also cook longanisa slightly mashed for more charred parts. Serve it with water on the side to steam before frying, or defrost and add oil or butter to make it crispy.
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Frequently asked questions
It is not advised to cook longanisa with plastic. However, some people do cook it with the plastic on, while others remove the plastic cover before putting it in the pan. If you choose to cook it with the plastic on, make sure to follow the manufacturer's instructions.
If your longanisa is frozen, thaw it in the fridge the night before cooking. Then, place it in a pan with 1/2 cup of water and cook under medium to low heat. Do not poke it with a fork before cooking, as you want it to cook in its juice and oil. Once the water evaporates, it will start frying.
Depending on your preference, you can cook your longanisa until it has a crusty outside. To achieve this, leave it a little longer after flipping it on all sides to brown evenly.
