Don’t call it a comeback, Longanisa has been calling this Filipino boy’s tummy home for years. I’ve been eating it the same way since I was kid – with rice, lightly salted chopped tomatoes and fish sauce which is why I decided to do a remix to the traditional recipe for the precious warmer months…
1 kg pork mince (NOT LEAN!!!!)
½ cup raw sugar
6 cloves garlic, minced
2 tablespoons of white vinegar
2 teaspoons of salt
2 tablespoons tomato paste
1 teaspoon brown pepper
2 teaspoons of paprika
Green Mango Salad
1 Green Mango
1 Red Chilli
1 bunch coriander
1 sprig of mint
Curing The Sausages
1. In a large bowl, combine the pork mince, egg, sugar, minced garlic, paprika, salt, tomato paste,
vinegar and brown pepper.
2. Mix the ingredients with your hands until evenly combined. Skinless in my opinion is much better because I’m lazy.
3. To cure, grab the largest square container you have and some non-stick baking paper.
Roll the mince into index finger-sized thick sausages and lay them on the non-stick paper, stacking
them up within the container. This will save you from having to do this later.
Refrigerate for no longer than overnight. If you’re stuck for time, 10 hours will do.
To Cook the bastards
4. On a flat surface, lay 1/2 cup of raw sugar and roll each piece into it to coat
5. On a low-medium heat, add canola oil to a hot pan then cook the sausages until they are
slightly charred on each side. They should caramelise due to the sugar content. Set aside.
The Green Mango Salad
We want to julienne practically everythaaang here, so let’s get to it.
1. Wash, peel and julienne the green mango, pat dry with a kitchen towel then set aside in a large bowl. Repeat process with the cucumber
2. Roughly chop up the coriander, slice the chilli and place them into the bowl
3. Depending on the ripening stage of your green mango, it may be delicate so using your hands, gently combine the ingredients. Slice the sausages into roughly 3cm wide pieces and plate it up alongside the salad.