Ever since Lisa showed me the longganisa she was about to eat the other night, I started having this longganisa obsession. I am not really a fan, especially the sweet Hamonado variant but I had this unexplainable need to buy in the supermarket.
I remember, when I was in college, Tita Bebet, the mom of Jing, would order from her office the sweet/garlicky longganisa. It was so good! Up to now I cannot forget the taste.
So, back to my craving du jour....
I bought a pack of JDC Longganisa Hamonado.
I added 1 cup water to the links in the pan.
When it started to boil, I lowered the heat and ......
ok .... Hermie continued from this point. We waited until the liquid evaporated, pricked the links with the tip of the knife to let the oil ooze out and let it fry in its own fat.
Perfectly cooked longganisa! I am very impatient, if I cooked it myself, I would have increased the heat and the casing would probably have burst and the sausages will be black in color.
I dipped it in the sukang tuba from Romblon and ate it with the Ubod Atchara from Mon.
I wonder where else can I buy longganisa and what are the good brands out there?