{"id":15118,"date":"2022-07-24T05:13:01","date_gmt":"2022-07-24T04:13:01","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2022\/07\/24\/longganisa-bolognese-from-the-slow-cooker-why-not-use-filipino-sausages\/"},"modified":"2024-11-13T10:12:49","modified_gmt":"2024-11-13T02:12:49","slug":"longganisa-bolognese-from-the-slow-cooker-why-not-use-filipino-sausages","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2022\/07\/24\/longganisa-bolognese-from-the-slow-cooker-why-not-use-filipino-sausages\/","title":{"rendered":"Longganisa Bolognese from the Slow Cooker \u2013 Why not use Filipino Sausages?"},"content":{"rendered":"<p style=\"text-align: center;\">Heute bringe ich euch Longganisa Bolognese from the Slow Cooker. Das Wort Longganisa (oder auch Longanisa) kommt aus dem Spanischen und ist der Name einer typisch spanischen Wurst. Sie wurde in den Jahren der Kolonisierung der Philippinen zur lokalen Wurst. Man isst sie zu jeder Tageszeit, als Fr\u00fchst\u00fcck, Mittagessen oder Abendessen, sie passt immer. Aber wie die Filipinos selber zugeben, ist die Longganisa der K\u00f6nig des Fr\u00fchst\u00fccks. Man serviert sie mit gebratenem Knoblauch Reis und einem Spiegelei! Dieses Fr\u00fchst\u00fcck nennt man \u201cLongsilog\u201d! Die meisten Longganisa sind nach einer Region benannt und sie haben dadurch kleine Verschiedenheiten. Aber sie fallen in 2 Kategorien, die \u201eDe Recado\u201c sind sehr deftig und gut gew\u00fcrzt, die \u201eHamonado\u201c sind eher s\u00fcsslich, denn die Filipinos machen fast in alle Speisen Zucker rein. Doch in allen W\u00fcrsten ist Knoblauch drin!<\/p>\n<p style=\"text-align: center;\">Ich habe die \u201eDe Recado\u201c W\u00fcrste zu einer Bolognese Sauce verarbeitet und sie ist wirklich gut gelungen!<\/p>\n<p style=\"text-align: center;\">************<\/p>\n<p style=\"text-align: center;\"><em>The word longganisa (or longanisa) comes from Spanish and is the name of a typical Spanish sausage. It became the local sausage during the years of colonization in the Philippines. It is eaten at any time of the day, for breakfast, lunch, or dinner, it always fits. But as Filipinos themselves admit, longganisa is the king of breakfast. It is served with garlic fried rice and a fried egg! This breakfast is called &#8220;longsilog&#8221;! Most longganisa are named after a region and they have small differences because of this. But they fall into 2 categories, the &#8220;De Recado&#8221; are very hearty and well spiced, the &#8220;Hamonado&#8221; are more sweet, because Filipinos put sugar in almost all their food. But all the sausages have garlic in them!<\/em><\/p>\n<p style=\"text-align: center;\"><em>I used the &#8220;De Recado&#8221; sausages to make a Bolognese sauce and it turned out really well!<\/em><\/p>\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2023\/01\/sau7.1.jpg\" alt=\"Longganisa Bolognese from the Slow Cooker\" class=\"wp-image-83739\"\/><\/figure>\n\n\n<p style=\"text-align: center;\">Man kann die Longganisa auch selber machen, schwer ist es nicht, hier zeigt Euch <a href=\"https:\/\/panlasangpinoy.com\/skinless-longganisa-recipe\/\">Vanjo Merano von Panlasang Pinoy<\/a> wie man das Fleisch mischt.<\/p>\n<p style=\"text-align: center;\">1 kg Fleischmischung f\u00fcr Longganisa oder fertige W\u00fcrstchen ohne Haut<br \/>2 Rote Zwiebeln, grob gehackt<br \/>1 Sellerie Stange mit Kraut, gehackt<br \/>4 Knoblauchzehen, gehackt<br \/>2 Karotten, gehackt<br \/>1 TL Oregano<br \/>\u00bd TL Rosmarin, gehackt<br \/>Salz und Pfeffer<br \/>Paprika<br \/>Chil1 Fleisch Bouillon W\u00fcrfel<br \/>50 g Speck, gehackt (muss nicht sein, ich hatte den noch \u00fcbrig)<br \/>2 Dosen Pelati, gehackt<br \/>50 g Tomatenmark<br \/>50 ml Rotwein<\/p>\n<p style=\"text-align: center;\">Den Slow Cooker mit Oel besprayen und auf High einstellen und anheizen. Alles gehackte Gem\u00fcse reingeben. Mit dem Wein abl\u00f6schen, dann den gehackten Speck und das auseinander gerissene Wurstfleisch dazu geben. Die Pelati dazu geben, das Tomatenmark dazu mischen, alles gut w\u00fcrzen und zugedeckt auf High 4 Stunden k\u00f6cheln lassen. Dann nochmals gut vermischen, wenn n\u00f6tig abschmecken und ausk\u00fchlen lassen. Ich f\u00fclle es in Tubberware ab und friere sie Portionenweise ein.<\/p>\n<p style=\"text-align: center;\">************<\/p>\n<p style=\"text-align: center;\"><em>You can make your own sausage mixture, it\u2019s easy, here <a href=\"https:\/\/panlasangpinoy.com\/skinless-longganisa-recipe\/\">Vanjo Merano from Panlasang Pinoy<\/a> shows you how to do it.<\/em><\/p>\n<p style=\"text-align: center;\"><em>1 kg Meat mixture for Longganisa or ready-made Sausages without skin<\/em><br \/><em>2 red Onions, coarsely chopped<\/em><br \/><em>1 Celery stalk with green, chopped<\/em><br \/><em>4 Garlic Cloves, chopped<\/em><br \/><em>2 Carrots, chopped<\/em><br \/><em>1 tsp Oregano<\/em><br \/><em>\u00bd tsp Rosemary, chopped<\/em><br \/><em>Salt and Pepper<\/em><br \/><em>Paprika<\/em><br \/><em>Chili<\/em><br \/><em>1 cube of Meat Broth<\/em><br \/><em>50 g Bacon, chopped (it doesn&#8217;t have to be, I had it left over)<\/em><br \/><em>2 tins of Pelati, chopped<\/em><br \/><em>50 g Tomato Paste<\/em><br \/><em>50 ml red Wine<\/em><\/p>\n<p style=\"text-align: center;\"><em>Spray the slow cooker with oil, set to High and heat. Put in all the chopped vegetables. Deglaze with the wine, then add the chopped bacon and the sausage meat torn apart. Add the pelati, mix in the tomato paste, season everything well and simmer, covered, on High for 4 hours. Then mix well again, season if necessary and leave to cool. I fill it into tubberware and freeze them in portions.<\/em><\/p>\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2023\/01\/sau1-2.1.jpg\" alt=\"\" class=\"wp-image-83741\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2023\/01\/sau2-2.1.jpg\" alt=\"\" class=\"wp-image-83742\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2023\/01\/sau5.1.jpg\" alt=\"\" class=\"wp-image-83743\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2023\/01\/sau3-2.1.jpg\" alt=\"Longganisa Bolognese from the Slow Cooker\" class=\"wp-image-83744\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2023\/01\/sau8.1.jpg\" alt=\"Longganisa Bolognese from the Slow Cooker\" class=\"wp-image-83745\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2023\/01\/sau9.1.jpg\" alt=\"Longganisa Bolognese from the Slow Cooker\" class=\"wp-image-83746\"\/><\/figure>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2018\/09\/9267017_orig.jpg\" alt=\"\" class=\"wp-image-72\"\/><\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Heute bringe ich euch Longganisa Bolognese from the Slow Cooker. Das Wort Longganisa (oder auch Longanisa) kommt aus dem Spanischen und ist&#8230;<\/p>\n","protected":false},"author":5,"featured_media":163150,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[97,41,639,139,124,22,361,54,98,140,99,141,62,46,541,201,65,154,110,100],"tags":[127,58,146,68,1314,111],"class_list":{"0":"post-15118","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-alcohol","8":"category-asia","9":"category-from-around-the-world","10":"category-chili","11":"category-meat","12":"category-vegetables","13":"category-glutenfrei","14":"category-italien","15":"category-karotten","16":"category-garlic","17":"category-herbs","18":"category-philippinen","19":"category-sauce","20":"category-pork","21":"category-sellerie","22":"category-speck","23":"category-tomato","24":"category-pantry","25":"category-sausage","26":"category-onion","27":"tag-meat","28":"tag-italien","29":"tag-philippines","30":"tag-sauce","31":"tag-tomato","32":"tag-sausage","33":"post_format-post-format-gallery"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Longganisa Bolognese from the Slow Cooker \u2013 Why not use Filipino Sausages? - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2022\/07\/24\/longganisa-bolognese-from-the-slow-cooker-why-not-use-filipino-sausages\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Longganisa Bolognese from the Slow Cooker \u2013 Why not use Filipino Sausages?\" \/>\n<meta property=\"og:description\" content=\"Heute bringe ich euch Longganisa Bolognese from the Slow Cooker. 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