Longaniza Sausage

06aLonganizabfLOThere’s an old adage that you really do not want to see how politics or sausage is made.

While that no doubt still holds for most politics, I believe we can pull the curtains wide open on at least this, one, very good, Spanish-style sausage.

This version, made with a few surprising, but basic pantry, ingredients comes from the nice folk at All in Good Food and uses fresh ground pork, tho’ I am certain ground chicken or turkey would work as well.

•1 lb ground pork
•2 tsp Worcestershire sauce
•2 tbsp soy sauce
•2 tbsp packed brown sugar
•1 tbsp minced garlic
•1/2 tsp red chili flakes
03aSausageRestingbfLO•1 tsp turmeric
•1 tsp paprika
•1 tsp salt
•1/2 tsp black pepper

Note: I used my food processor because I wanted really finely-ground sausage (tho’ next time I will use the plastic blade). You can easily just use a large mixing bowl and your own two hands.

05bLonganizabfLOCombine all the ingredients together and form into patties or meatballs. You can cook them immediately, but I turned my well mixed sausage into a container, then covered and stashed it in the fridge for a few hours to allow the flavors to blend.

When ready to cook, I used a two tablespoon scoop to form evenly sized patties, then cooked them for five minutes per side in a large pan over medium-high heat until cooked through.

These are, simply, wonderful. Nicely spiced, and as good (mebbe even a bit better!) as leftovers nibbled cold from the fridge the next day.

ChilaquilesPlatebfLOFriends and family should be looking for these (in patty or meatball form) at the next buzzyfoods gathering.

Make a batch for yourself to see, but I’ll bet cash money that once you try them, you’ll be planning to add these tasty little treasures to your entertaining menu as well.

And probably for everyday, no?

Tapas, anyone?

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