Showing posts with label mini burger. Show all posts
Showing posts with label mini burger. Show all posts

July 30, 2008

Longa-Burger

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Longa as in longaniza, the Filipino sausage that's garlicky and sweetish. Yesterday I made 2 styles of Philippine longanizas after reading so much about them in several food blogs, Vigan from the north and from Lucban, just south of Manila. Both are very very garlicky and are not sweet. I've never had them before so I can't really tell if the recipes I found online are authentic. The Vigan style have very little vinegar and the Lucban style are closer in texture and flavor to the Spanish chorizo. They are both so delicious. I added a little sugar into half of the Vigan style and formed them into small patties which is the perfect size for the small hamburger buns I baked almost 2 months ago. These longa-burgers are very yummy with tomato slices and shaved mini cucumbers. For breakfast tomorrow I'll fry an egg to top the patty, my version of sausage McMuffin with egg. Yum yum.

Vigan Style Longaniza
2 pounds chilled pork shoulder, ground using medium die
½ chilled pound pork fat, coarsely chopped by hand
¼ cup finely minced garlic
1 teaspoon finely minced onions
1 tablespoon sea salt
1 teaspoon freshly ground black pepper
1/3 cup soy sauce
2¼ tablespoon vinegar
sausage casings, soaked in warm water for 1 hour, then rinsed and flushed

  • In a bowl, mix all the ingredients except casings until well blended. Stuff the mixture into casings and tie every 2 inches long with a string. Prick all over with sausage pricker or sterilized needle. Hang to dry for about 4 hours.
  • To cook: Put ¼ cup water and 1 tablespoon oil in a skillet and turn the heat to medium-high. Add longanizas, cover, turn heat to low and cook until all of the water evaporates.
  • Uncover and pan fry sausages until nicely browned. Serve hot with fried rice and tomatoes.
Lucban Style Longaniza
2 pounds chilled pork belly, medium ground
½ pound chilled pork fat, cut into small cubes
1 tablespoon sea salt
2½ tablespoons paprika
1½ tablespoons garlic powder
1 teaspoon dried oregano
1 teaspoon sugar
4 tablespoons dark cane sugar vinegar or cider vinegar
sausage casings, soaked in warm water for 1 hour, then rinsed and flushed
  • In a bowl mix salt and pork belly. Roast the paprika, garlic powder, and oregano in a hot pan until smoky. Add to the mixture together with the sugar and vinegar. Mix to combine. Add pork fat and mix thoroughly. Let the mixture sit for about 30 minutes.
  • Stuff the casings with the meat mixture and form into 5-inch links. Place in refrigerator, covered for at least 8 hours. To cook, shallow fry in hot oil.

Lucban and Vigan longaniza

June 17, 2008

Losing It

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3-inch hamburger with mini Pringles, heirloom tomato, and dill pickle wedges
I am finally paying for all the breads and sweets I have been making and eating the last 6 months. I have gained a few pounds and started using the treadmill and yesterday I bought Wii Fit. I have to lose the extra pounds as soon as possible because I don't like to develop cankles, heheh, and I'll do it by limiting my food intake in addition to exercising. I don't really believe in depriving myself of the food I love and will still cook and eat them but in smaller portions or miniature versions similar to the sliders that are now being served in several chain restaurants. I made mini hamburgers today and had it with just a little of everything. I weighed each uncooked patty to 2 ounces each and when cooked are about 3 inches. I topped the meat with caramelized vidalia onions in place of cheese and did not even miss it and the sweetness of the onions is so good with the burger. For dessert I had a small bowl of cherries, blueberries, blackberries, and raspberries with half a cup of fat-free yogurt.

The only other time I gained weight was when I gave birth to my second child. I worked out for an hour everyday for 2 months and lost all the excess weight and more, but I was much younger then. Wish me luck!:-)

 
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