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| Longsilog with sliced tomatoes |
In less than three weeks, all my children will be going back to school. Classes always start in June, and that's when the rainy season will be soaking students eager to get together with their new classmates.
This also means that moms across the country will be getting up much earlier than usual. And, if you're like me, even with my best intentions, after the first two weeks of school, will have ran out of healthy homemade breakfast and lunchbox items, and be forced to buy grocery stuff like hot dogs, bacon, nuggets and such, just to give the kids variety. So much for healthy stuff. But, this year is going to be different.
Now, I know from experience that nothing makes a mom's breakfast-making job easier than heat and serve items in the freezer. So why not make plenty of homemade stuff, pack in freezer bags and stock up while we can? This makes prep time a breeze and less of a chore.
Let us not forget that taste is the ONLY basis for most kids to eat what we, moms prepare. They couldn't care less whether it's healthy or not. So allow me to introduce you to HEALTHY SKINLESS PORK SAUSAGE or LONGGANIZA. And, yes, this is a staple Filipino breakfast, sweet and salty, which most kids, and adults! would gladly have for lunch and dinner too.
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| skinless longganiza |
This recipe was a winner the first time I tried it, because the kids, came into the kitchen midway through my cooking, set the table, and waited with fork and spoon on the ready as I served these. They ate double their usual portions and asked me to cook the entire batch. The next time, I tried reducing the sugar to 1/4 cup and I got a bad review from my critics, er, kids. I've made the original recipe so many times over and it's become my foolproof way of getting them up for breakfast earlier than usual, all summer long. So, ready to try it?
This sausage is easy to prepare, does not contain nitrites, and maybe cooked immediately after forming. These also keep well, packed in freezer bags in portions of 10's for up to three months.
INGREDIENTS:
500 grams of ground pork with 10% fat
1 1/2 T soy sauce
1/2 T sea salt
1/4 tsp freshly ground black pepper
1/2 T. Worcestershire or Barbecue sauce
1/2 cup packed brown sugar
1 T. minced garlic
PROCEDURE:
1. Put ground meat inside a bowl. Add the rest of the ingredients and mash well with your hands.
2. Cut 15- 20 pieces 4 1/2 inch by 3 inch wax paper. Place a heaping tablespoonful of the mixture on each paper and roll into a log, tapping both ends lightly with your fingers to round out.There is no need to tie both ends with string.
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| rolling into logs |
3. Divide the product into two portions and pack in freezer bags. ( At least 30 minutes fridge time will help firm up the logs.)
4. To cook: heat some olive oil or vegetable oil in a frying pan, peel off the wrappers and fry the sausages in medium heat. Turn sausages from side to side to cook evenly and prevent burning. ( You will notice some sugar glaze turning brown in the pan, this is normal and expected.) But the aroma will send your family members to the kitchen even as you are cooking.
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| Longsilog |
5. For an authentic Filipino LONGSILOG, ( Longganiza, Sinangag ( Fried Rice) and Itlog ( Fried Egg) Serve with garlic fried rice or plain, if you prefer, and Sunny Side Up. Complete the meal with Tsokolate ( sweetened dark, thick, grainy chocolate drink served with milk). Will post about that, soon.
This recipe makes 20 thin logs or 10 thick sausages
Note: This sausage maybe too sweet for some, but it has the most authentic Filipino Longganiza flavor. You may of course choose to reduce the sugar next time but try to make it as is the first time. You just might have found your kid's next favorite breakfast.
Also, to make more, simply double the recipe, adjusting measurements according to your taste when you go beyond double.
I do not recommend using lean ground pork as it results in dry, tough and unappealing results.
Until next time!
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