Edith's Longganisa

These past days my taste buds are a little picky. I have no appetite to eat breakfast and I know it's not good to start a day like that. So I ask my mother if she can cook the "no fail" meal for me - her longganisa! My mother is a meat vendor and she sells longganisa, tocino, hamonado, embutado and sometimes other products that her customer request. Her homemade longganisang bawang (garlic pork sausage) is a hit to all her avid customers and my all time favorite. I can eat it everyday. With matching vinegar or tomatoes. And because of these longganisa, our mom was able to support our study and finish college. I am never ashamed of that. Eating this reminds me how lucky I am to have a hardworking mother.

Now, let me share the recipe of her famous Longganisang Bawang:

my breakfast this morning! *yum!

Ingredients:
1 kilo ground pork
100 grams garlic, minced
1/2 tsp MSG (vetsin)
1 tbsp soy sauce
1 tsp Lea Perrins
1 tsp pepper
1 tsp salt

Procedure:
Mix them all together. Put in a clean and prepared pig's intestine. Measure about 3 inches and tie it in both ends. Refrigerate.
When cooking, simmer in boiling water for 5 minutes or until the longganisa are tender. Fry in it's own oil until golden brown. Serve with rice and enjoy!