Eater’s Longanisa Pork Sausage (Fresh)

Weight400 g


In Stock

A Filipino inspired pork sausage recipe containing garlic, pepper, vinegar and sugar. Best paired with garlic rice and some sunny side-up eggs.

Longanisa Pork Sausage:
– Freshly made
– Nitrate and Nitrite Free
– Preservative free
– Natural sausage casing
– x4 sausages (100 grams x 4)

Spanish Pork, Minced Garlic, Ground Pepper, Vinegar, Sugar.

In Stock
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  • Type: Longanisa Pork Sausage
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Our selection of fresh sausages are skill-fully made daily in small batches by our in-house team of qualified butchers using only the finest chilled air-flown meats with no preservative agents. Made at our retail store in Singapore using fresh herbs and spices.

Cooking Instructions:

Place the sausages into a pot of boiling water and let them simmer for up to 20 minutes.
Optional: Fry in a pan after basting them with a dash of oil to brown the exterior.

Baste the sausages with a dash of oil. Cook on low heat until they’re brown on both sides, turning them every few minutes to ensure they are evenly cooked on all sides. Do so for about 15 minutes.

To check if the sausages are done, cut into one at the center. If the meat as the center is pink and runny, it needs some more time. If the meat is firm, it is ready to be served. Slicing or butterflying the sausages can reduce cooking time.

Preheat the oven to 180°C (355°F) and place the sausages on a pan. Bake them for 20 minutes, turning them halfway through, to help them brown evenly and cook thoroughly.

To prevent the sausages from drying out too easily in the oven, try boiling them beforehand for about 10 minutes. Then place them in the oven for another 15 minutes to help them stay juicy on the inside after cooking.

Additional information

Weight400 g


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