Pigs in a Blanket
Here’s a fabulous recipe that you can serve as a canapé, starter or appetiser at any occasions. I first thought of this recipe last year..actually during Christmas. I made it as a starter for my family on Christmas eve and it went down really well!
Longganisa or Longaniza is a variety of sausages from the Philippines. Vigan Longganisa (not vegan but a place called Vigan), this is a herby and tangy sausages popular in Vigan and Ilocos area. Lucban Longganisa is a popular for it’s garlicy flavour and Longganisa Hamonado is the most popular version because of it’s sweet distinct flavour.
I make homemade longganisa for my family amongst other things, I prefer making my own than buying the ready made longganisa sausages. Since I started looking at what myself and family eat, I learnt how to make shop bought food. This is because I didn’t like the thought of not knowing the ingredients in my food and many I don’t even know like the E’s, flavourings and preservatives. I thought to myself what about real ingredients? Real food? Being food conscious for a few years now I made a lot of changes in what I eat as well as what I serve to people.
How To Make Longganisa in a BlanketPrint Recipe
- 250-300g minced pork
- 12 bacon rashers, cut in halves
- 1 cup sugar
- 1tsp garlic
- 1tsp salt
- a pinch of ground pepper
- 3tbsp oil
- 1/4 water
In a large bowl add minced pork, sugar, garlic, salt and ground pepper, mix well and put it in the fridge to marinate for at least 1 hour (or over night), mixing it occasionally
Take the sausage meat out of the fridge and prepare two wrap your longganisa with bacon
Scoop a teaspoon of sausage meat, roll it into a ball
Take a half bacon, place the sausage ball at the bottom of the bacon then roll to the top, do this until you finish all of the sausage meat and bacon rashers
In a heated frying pan add oil and water then place your longganisa in blankets on medium heat, turn it over after 5 minutes on each side
When the water has dried out turn the heat low and continue to fry the longganisa until brown and the sugar has caramelised
Take it out of the frying pan and serve
It's perfect on it's own cold or warm or with some rice of course!