Longganisang Hubad (Filipino Garlic Sausage Patties)
A recipe for Longganisang Hubad (Filipino Garlic Sausage Patties)! These vinegar and garlic sausage patties are formed without the casing for an easy, yet flavor-packed meal.
Servings 8 Sausage patties
Ingredients
- 3 tablespoons (44 milliliters) Sukang Iloco dark Filipino cane vinegar or apple cider vinegar
- 5 garlic cloves peeled and finely minced
- 2 tablespoons (25 grams) dark brown sugar
- 1 1/2 teaspoons salt
- 1 teaspoon paprika
- 1/2 teaspoon freshly ground black pepper
- 1 pound (450 grams) ground pork shoulder or other ground pork, not lean
- 1 tablespoon (15 milliliters) annatto oil or vegetable oil
Instructions
- In a large bowl, combine the vinegar, garlic, brown sugar, salt, paprika, and black pepper.
- Gently mix the pork into the vinegar mixture just until combined. Cover and refrigerate 4 hours to overnight.
- Separate the pork into patties, 1/4 inch (6 milliliters) thick and 3 inches (7.5 centimeters) wide.
- In a large skillet, drizzle oil over medium heat. Place patties into heated oil a few at a time, taking care to not overcrowd.
- Cook until browned, then flip to cook the other side. Continue to fry until other side is browned and pork is cooked through, about 3-5 minutes per side. Repeat with remaining pork.
- Serve immediately.