Introduced by the Spanish, Longganisa has been a mainstay in Filipino cuisine for more than three centuries now. It can be made with a variety of meats such as chicken, beef or even certain fish. But it's traditionally made with pork and seasoned with a unique blend of spices and herbs that vary greatly from region to region and even family to family. It's a skinless (no casing) sausage, so it's simple to make at home. It can be made in advanced. So make a full batch and use what you want for your breakfast meal, and freeze the rest for later.
1In a bowl, combine ground pork, ground pork fat, sugar, garlic, soy sauce, vinegar, salt, black pepper and red pepper flakes (if using). Mix until well-distributed.
2On a individual sheet of wax paper, spoon about 1 tablespoon of pork mixture and form into a log. Roll and wrap tightly. Repeat with the remaining mixture. Arrange in a zip-lock bag, seal bag well, and freeze until ready to cook.
3To cook, remove wax paper. In a skillet over medium heat, heat about 2 tablespoons of oil. Fry Longganisa in hot skillet, turning once or twice during cooking, until golden and thoroughly cooked throughout. Serve hot with fried rice and eggs.