Monday, November 30, 2009

Monday’s Bread Bowl: Chamorro Sausage

A homemade link to Guam

Many ethnic cuisines have their own variety of sausage. There is German bratwurst and Portuguese linguica. At nearby supermarkets we can find Mexican, Salvadoran, and Argentinian chorizos. And so, it comes as no surprise that a Pacific island where European seafarers landed has a sausage of its own. The explorer, Ferdinand Magellan, "discovered" Guam and its Chamorro people in 1521. The island was occupied by Spain until 1898. Chamorro sausage has a milder flavor than Spanish chorizo. Additionally, there are no minty or green herbs in Chamorro sausage. Less is more with garlic, paprika, and annatto (achiote) seasoning this yummy sausage. Katsons makes and sells packaged links. Look for Chamorro sausage in the freezer aisle at most of Guam’s grocery stores. Local restaurants may serve a loose meat Chamorro sausage. These restaurants usually serve Chamorro sausage with fried eggs and steamed rice. Here is our recipe for homemade Chamorro sausage:

What you will need:

1 medium-sized bowl
1 wooden spoon
2/3 cup datu puti (Filipino cane vinegar)*
3 lbs ground pork
5 garlic cloves, minced
1 small yellow onion, minced
3 teaspoons paprika
3 tablespoons annatto (achiote) seasoning
2 tablespoons red pepper flakes
3 teaspoons garlic powder
3 teaspoons onion powder
3 teaspoons salt
Pinch of black pepper

Preparation:

Place all ingredients in bowl. Mix well. Next, chill seasoned meat in fridge for at least 48 hours. To prepare, heat frying pan on medium heat and coat with a bit of cooking oil, add sausage mixture and brown well. Otherwise, freeze in Ziploc bags for later use.

*Helpful hint: We get datu puti at a nearby Asian supermarket. Palm vinegar also is good for this recipe. In a pinch, apple cider vinegar would be better to use than regular, clear distilled vinegar.

No comments:

Post a Comment

Post a Comment