a continuation…

March 30, Day 3 of COVID Quarantine Lock Down…

Movie: Train to Busan – Yes another zombie apocalypse movie to feed my zombie apocalypse mood. It’s about a father and daughter on a train to Busan in Korea, when a zombie pandemic hits the country. Passengers struggle to survive and turn on each other. While other make sacrifices for strangers they don’t even like.

Translate to our present time in Australia, almost the same only people are going crazy not over zombies but over fucking toilet paper. Elderly bashing younger people, racial remarks and attacks happening in front of your face, and greedy people just piling up with things they don’t really need. And what did our Prime Minister have to say regarding all this chaos, “Be Australian, Stop hoarding”. WTF!!!

So at the butchers yesterday I also manage to find me some pork fat and some mince, not the best quality but for what I had in mind it was perfect. I am going to make sausages, but not your usual sausages. Today I am going to make Garlic Longganisa. A staple in Filipino breakfast, longganisa is usually sweet and spicy, or garlicky with a tang. This version I am going to make gives you the best of both worlds, sweet and garlicky. It’s also filled with lots of fat and that is what will make it nice and juicy when we cook it.

Garlic Longganisa

1 kg Regular Coarse Beef Mince

500 gms Coarse Pork Mince

1 kg Pork Fat (finely diced)

1 pc Large Onion (quartered)

16 cloves Garlic

2 sprigs Rosemary

1 cup (220gms) Brown Sugar

2 TBSP (20gms) Smoked Paprika

1 TBSP (12gms) Cracked Black Pepper

2 TBSP (30gms) Salt

1/4 cup (60mls) Soy Sauce

1/4 cup (60mls) Tomato Ketchup

2 TBSP (30mls) White Vinegar

1/2 cup (70gms) Corn Flour

1/2 cup (65gms) Fine Bread Cumbs

Natural Sausage Casing (soaked in water)

STEP 1 – Mix all ingredients except mince, fat and casing in a food processor and blitz fine. Add the fat and pulse for about 2 minutes.

STEP 2 – In a separate bowl put the mince and then pour the spice mixture over it. Mix together until very well and evenly incorporated. Set aside covered in the fridge for at least 2 hours.

STEP 3 – Using your sausage stuffer attachment thread casing on the nuzzle, then make a knot on one end of the casing. Begin stuffing the casing until all mixture is consumed.

STEP 4 – Start making the sausage links and then keep sausage dry and refrigerated until ready to cook.

*I would normally start cooking my longganisa in water with a bit of oil. Then let the water reduce till it’s gone, leaving only the oil and fat. Then I continue to cook until I have browned all sides. A bit of vinegar as dipping sauce and fried rice goes well with this sausages.

Happy Cooking and always remember to cook with your heart…