“HAMONADO” Longaniza
“HAMONADO” LONGANIZA
(OFF-CASING SWEET-TYPE FILIPINO SAUSAGE)
As title states…”Hamonado”, meaning taste profile
similar to “hamon” (ham) a flavor-dominating balance of saltiness & sweetness
delicately infused with bit of “peppery-garlicky” blend
subtly noticed by kids so as not to throw them overboard
and still crave for that morning “Christmas-y” smell of this
all time Filipino favorite.
INGREDIENT’S FACT:
Diced fat is a necessary ingredient of this sausage
(AND FOR ALL TYPES PRODUCED AROUND THE GLOBE)
for it is responsible for rendering flavor to lean meat as well as when heated
serves as vehicle for other pleasant tastes to penetrate the otherwise tough flesh (very few are aware of this)
There is NO SINGLE sausage in the world that DOES NOT CONTAIN FAT AT ALL.
Name any and I will tell you the % of fat in it.
(OFF-CASING SWEET-TYPE FILIPINO SAUSAGE)
As title states…”Hamonado”, meaning taste profile
similar to “hamon” (ham) a flavor-dominating balance of saltiness & sweetness
delicately infused with bit of “peppery-garlicky” blend
subtly noticed by kids so as not to throw them overboard
and still crave for that morning “Christmas-y” smell of this
all time Filipino favorite.
INGREDIENT’S FACT:
Diced fat is a necessary ingredient of this sausage
(AND FOR ALL TYPES PRODUCED AROUND THE GLOBE)
for it is responsible for rendering flavor to lean meat as well as when heated
serves as vehicle for other pleasant tastes to penetrate the otherwise tough flesh (very few are aware of this)
There is NO SINGLE sausage in the world that DOES NOT CONTAIN FAT AT ALL.
Name any and I will tell you the % of fat in it.
Prep time: 15 mins.
Cook time: 30 mins.
Total time: 45 minutes
Makes: 15-18 pieces
Cooking medium: Frying pan
Special instructions/notes: get ready for demands from your kids to do this all the time.
Cook time: 30 mins.
Total time: 45 minutes
Makes: 15-18 pieces
Cooking medium: Frying pan
Special instructions/notes: get ready for demands from your kids to do this all the time.
INGREDIENTS:
750 grams (3/4 kilo) ground lean pork (“pigue” or ham part is perfect)
250 grams (¼ kilo) diced pork back fat
10 grams salt
20 grams brown sugar
3 grams ground black pepper
6 cloves crushed then finely chopped garlic
10 ml. soy sauce
50 ml. Anisado wine
30 ml. tap water
8 grams corn starch
enough 6” X 6” wax paper to wrap individual sausages
soya or palm oil for frying
OPTIONAL INGREDIENTS:
Pineapple juice
Sprite or 7-Up
Paprika powder
Annatto powder (as natural food color)
MSG
PROCEDURES:
1. In suitable bowl, pour in and blend soy sauce, Anisado wine and tap water.
2. Add in salt, sugar, black pepper and garlic. Tumble well. Set aside. This is your “flavor mix”.
3. In separate container, combine ground pork and fat. Mix thoroughly.
4. Pour in on all sides “flavor mix” and blend well. Towards last part of your mixing, pour in your binder-corn starch. Again, blend thoroughly. This is now your “emulsion”.
5. Scoop about 50-70 grams of “emulsion”, scatter it like a log at one-end of wax paper Fold. Roll. Fold both sides. Finish rolling. Continue with the whole batch.
6. I strongly suggest to freeze first for minimum 5 hours wrapped “hamonado longanizas” “before frying. This is needed to allow meat to form into logs.
7. If need be, even without freezing, sausage is ready for frying-but doing so may result to logs sticking to pan.
750 grams (3/4 kilo) ground lean pork (“pigue” or ham part is perfect)
250 grams (¼ kilo) diced pork back fat
10 grams salt
20 grams brown sugar
3 grams ground black pepper
6 cloves crushed then finely chopped garlic
10 ml. soy sauce
50 ml. Anisado wine
30 ml. tap water
8 grams corn starch
enough 6” X 6” wax paper to wrap individual sausages
soya or palm oil for frying
OPTIONAL INGREDIENTS:
Pineapple juice
Sprite or 7-Up
Paprika powder
Annatto powder (as natural food color)
MSG
PROCEDURES:
1. In suitable bowl, pour in and blend soy sauce, Anisado wine and tap water.
2. Add in salt, sugar, black pepper and garlic. Tumble well. Set aside. This is your “flavor mix”.
3. In separate container, combine ground pork and fat. Mix thoroughly.
4. Pour in on all sides “flavor mix” and blend well. Towards last part of your mixing, pour in your binder-corn starch. Again, blend thoroughly. This is now your “emulsion”.
5. Scoop about 50-70 grams of “emulsion”, scatter it like a log at one-end of wax paper Fold. Roll. Fold both sides. Finish rolling. Continue with the whole batch.
6. I strongly suggest to freeze first for minimum 5 hours wrapped “hamonado longanizas” “before frying. This is needed to allow meat to form into logs.
7. If need be, even without freezing, sausage is ready for frying-but doing so may result to logs sticking to pan.
DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.
TAGS: #sausage, #Filipino sausage, #sweet sausage, #hamonado, #longaniza, #hamonado longaniza, #skinless sausage
Very interesting