Tag Archives: Charcuterie

{Charcutepalooza} May Challenge: Mangalitsa Sweet Longaniza

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In my dream, Mrs. Wheelbarrow (in a nun habit) asked me, “Annapet, you talked about longaniza for two weeks straight, and yet NO posting on May Challenge on the 15th?  What do you have to say for yourself, young lady?”

A.  The dog ate my homework.

B.  I ate my homework.

C.  Out of mangalitsa pork and I refuse to make another batch with another.

If you answered B, you know me too well.  If you chose C, you also know me too well and/or you have tasted mangalitsa. You know that nothing compares to its taste and texture.  Please bear with me; I am on a mangalitsa phase.

Longaniza is a sausage similar to a chorizo and also closely associated with the Portuguese linguiça.  I bet the Chinese settlers introduced sausage to the islands (they were there first), but the Spaniards invaded and an authoritative order having the force of law was made:  from this day on, sausage will be called longaniza (except for the dried variety, chorizo de Bilbao).  Yes, I heard you.  Magellan is Portuguese, but he worked for the Spanish crown.

Longaniza of course varies from region to region.  Over 7,000 islands, can you just imagine the possibilities?  Where my family comes from, rice is king, and sugar is her royal majesty the queen.  With that said, we like our longaniza on the sweet side.  My recipe is adapted from Lala’s blog,  This Little Piggy Went to the Market.  You may also follow her on Twitter @LalaPiggy.

I am NEVER buying longaniza again!

Sweet Longaniza Ingredients

  • 2 pounds pork
  • 2 tablespoons fresh minced garlic (or 1 tablespoon garlic powder for The Little Dude)
  • 2 tablespoons sea salt
  • 1/2 cup packed brown sugar
  • 1/2 tablespoon black pepper
  • 1/2 tablespoon annatto powder

Directions

  1. Please refer to Charcutepalooza Bible: Charcuterie by Michael Ruhlman & Brian Polcyn, Chapter 4, The Power and the Glory.
  2. You really have to get this book!
Charcuterie: The Craft of Salting, Smoking, and Curing

Charcuterie: The Craft of Salting, Smoking, and Curing

Notes

  1. I used Ateco #809 Plain Seamless Tip to pipe the longaniza.  Alternatively, you may form patties.  Oops, I ate all that.  Made patties today.
  2. Longaniza (LONG)  is typically a breakfast fare served with Garlic Fried Rice or sinangag (SI) and fried eggs or itlog (LOG).  Hence, longsilog.
  3. Selection of salsas and dipping sauces: Freshly chopped tomatoes and cucumbers go well with longsilog, vinegar, or pickled green papayas.
  4. For the achara recipe, click here.