
During the lifespan of this here Filipino Food Blog, I've made some
food that I never thought I'd have the skill, chops, or know-how, to
make. I'm not saying any of this food has been perfect, I'm an
inexperienced hack
after all, but I've at least been able to avoid self-induced food
poisoning that could have been caused by my overwhelming lack of said
skill,
chops, or know-how. But it turns out that with a little research, and a
lot of patience, seemingly difficult dishes can be prepared with
relative ease.
Take for instance, the Filipino pork sausage known as Longanisa (also spelled longanissa, longganisa, longannisa, and everything in between). Almost 2 years ago, I made my own homemade Longanisa from scratch. This initial foray into sausage making, while daunting, resulted in some dang tasty pork links. Overall, it was a satisfying enough experience that I had to pat myself on the back a la Barry Horowitz.
However, after a visit to the Philippines last year and sampling the awesomely fatty Ilocano sausages of Batac, and after Josh Bousel of Serious Eats adapted my longanisa recipe with fantastic results, I realized that there was still much room for improvement in my original recipe (let's call that one Homemade Longanisa v1.0, or HL1).
So after some tinkering and fine-tuning here at the Burnt Lumpia Worldwide Headquarters, I've finally devised a better sausage--a tastier, fattier sausage more evocative of the Longanisa I enjoyed in the Northern Philippines last summer. Ah yes, by streamlining a few ingredients while simultaneously adding more pork fat(!), I was able to evolve my old recipe into a new and improved version: Homemade Longanisa v2.0!
And with this New and Improved (Now with 50% MORE Fat!) version of Longanisa, I am happy to add it to my personal list of Porky Pinoy Pavorites...