Waking up to the smell of chorizo being sautéed perks up the mornings and cause us to jump out of bed and rush to the dining table. This Filipino sausage (called chorizo in the south and longganisa in the north) is a breakfast staple throughout the country. It is commonly served with sunny side up eggs and garlic rice (plain rice works as well). This breakfast combination is so appetizing that it starts the day right.
Ground pork is its main ingredient though chicken and beef are also used now. They are prepared several ways – encased in hog casing, skinless (without the casing) or just formed into patties. The taste is well balanced with four distinct combination – salty, garlicky, sweet & sour.
Not only are they good for breakfast, they are good all day long and may be mixed in other popular Filipino dishes.
Here’s a basic recipe for skinless chorizo:
2 pounds lean ground pork (10% fat)
10 cloves garlic (crushed and chopped finely)
1 ½ tbsp salt
1 tbsp soy sauce
1 tbsp vinegar
1 tsp paprika
5 tbsp sugar
¼ tsp prague powder
1 tbsp black pepper
1 tbsp cornstarch
1 tbsp anisado wine or Mallorca (optional) rice wine will do
1. Mix all ingredients thoroughly in a large mixing bowl including pork.
2. Cure – Cover and keep in the refrigerator for about two days.
3. Form chorizo – scoop a tablespoon of the mixture and lay it on wax paper. Roll as to form them, folding the ends. Store in freezer inside plastic bags before cooking.
4. Cooking – remove wrapper and fry in cooking oil. Do not burn.