"Longanisa Adobo"

Nette Cooking-OishiSarap Channel!;
Longanisa is another Filipino food that very popular throughout the country specially for breakfast, there are so many different flavor of this Filipino local sausages depend on which place or region they has their own taste and flavoring such as sweet spicy, or spicy hot and so on.Today I made my favorite flavor Longanisa Adobo so I add plenty of fresh crushed/minced garlic and some spices and cased in hog sausage casing but you can made your own even if you don''t have hog casing you can use plastic wrap or wax paper for skinless Longanisa

                                                     Longanisa Adobo recipe
                                   (please watch video below for making procedure)

                                                              Ingrdients:
                                         500 grams ground pork
                                             2 heads garlic crushed and finely minced
                                         1/2 tsp ground black pepper
                                            1 tsp salt
                                            1 tbsp brown sugar
                                            1 tbsp soy sauce
                                            2 tbsp vinegar
                                         1/2 tsp anato powder
                                         3-5 tbsp cooking oil
                                               sausages hog casing
                                               food twine for tying

                                         Heat oil in the cooking pan
                                         Add whole pepper and bay leaves
                                        Then add anato powder to dissolved
                                         (this will give color and flavor to Longanisa)

                                         Combine all ingredients and mix well

                                         Transer the meat mixture to tupperware
                                         and refrigerate for over night

                                         The hog casing is dry and hard
                                         So lightly place in water to soften