Filipino-Style Chorizo

Name: Filipino-Style Chorizo (Lawng • gah • NEE • sah)
Yield: Makes about 16 links
Cuisine: Filipino
Ingredients: Your favorite pickles and vegetable sides (see Breakfast and Silogs), for serving; 2 teaspoons paprika; Eggs, any way you like, for serving; Garlic Butter Fried Rice or steamed rice, for serving; 5 feet (1.5 m) pork sausage casing, 1 inch (2.5 cm) in diameter (optional); 2 tablespoons Suka at Bawang or apple cider vinegar, plus more for serving; 2 teaspoons soy sauce; ⅓ cup (75 g) packed brown sugar; 2 teaspoons salt; 1 pound (455 g) ground pork; 1½ heads garlic (4½ ounces/75 g), finely minced; ½ pound (225 g) pork shoulder, ¼-inch (6 mm) dice, fat included; 2 teaspoons coarsely cracked black pepper

Lawng • gah • NEE • sah

Preparation info

Makes about
16
links

Difficulty
Easy

Appears in

Filipinx

By Angela Dimayuga and Ligaya Mishan

Published 2021

About

This was my favorite cured meat when I was a kid: a chubby little sausage, sticky-sweet from the juices caramelizing in the pan, each bite dunked into suka at bawang and followed by a mouthful of hot rice. Two links were just enough. Longganisa is a cousin to chorizo and has countless preparations; I put brown sugar and soy sauce in mine, a union of salt and sweet. You get some sting from the garlic vinegar, and paprika brings a hint of smoke. I like the snap of a sausage casing, but you ca