Lumpia Corndog Longganisa: i got that dog in me

In every culture, sausages hold a special place, embodying the flavors and culinary ingenuity of the people. The Philippines, with its rich and diverse food culture, offers Longganisa – a garlicky, sweet, and savory sausage that’s a staple in Filipino cuisine. However, I’ve always been one to tinker in the kitchen, to blend and bend traditional recipes into something new, something exciting. That’s how I embarked on this culinary adventure, transforming the humble Longganisa into a dish that’s as audacious as it is delicious: Longganisa Corn Dogs Wrapped in Lumpia.

The journey began with a simple question: What if I could merge the classic American corn dog with the Filipino favorites, Longganisa, and Lumpia? The idea was as wild as it was appealing. It was about marrying the sweetness and garlicky punch of Longganisa with the crispy, golden exterior of a corn dog, all encased in the delicate, crunchy wrapper of Lumpia. This was not just a dish; it was a fusion of cultures, a celebration of flavors that span oceans.

The Creation Process

The process was straightforward but required a bit of fineship. I started by boiling the Longganisa sausages to cook them thoroughly before giving them a quick fry for that essential sear. Then came the batter, a simple mix reminiscent of the Filipino dessert Puto, adding yet another layer of Filipino flavor to the dish. Dipping the sausages in the batter and then frying them to perfection, I watched as the ordinary began to morph into the extraordinary.

But I didn’t stop there. Wrapping these golden-brown beauties in Lumpia wrappers was the final stroke of genius. It added a crunchy texture that contrasted beautifully with the soft, savory interior. The second fry in the Lumpia wrapper sealed the deal, crisping up the exterior to golden perfection.

1. In a frying pan, add enough water to cover the sausage links. Boil over high heat, then add the Longganisa sausages. Once boiling, reduce to medium-high and cook until the water nearly evaporates, about 23 minutes.
2. Fork-pierce the sausages, add 2 tablespoons of cooking oil to the pan, and fry, turning until sticky and well-seared, about 2 more minutes. Cool for at least 5 minutes.
3. Heat a large pot with enough cooking oil for deep frying to 375°F.
4. In a large bowl, mix bread flour, corn meal, baking powder, salt, sugar, an egg, melted butter, and evaporated milk until it’s a pancake-batter consistency. If too dry, add more milk, 1 tablespoon at a time.
5. Skewer 2 sausages together on a single bamboo chopstick; repeat for the total amount you’re making.
6. Coat skewered sausages with the batter thoroughly, then deep fry until golden, about 4 minutes. Optionally, spoon-baste with oil. Cool on a rack.
7. Beat the other egg with a teaspoon of water to create an egg wash.
8. Roll out 2 lumpia wrappers. Overlap them for an extra-long wrap, brush the inside with the egg wash, then roll the corn dog into the wrappers, using egg wash to seal.
9. Fry again until the wrappers are golden brown, approximately 2-3 minutes. Cool for 5 minutes before serving.

The Journey Awaits

Dive into the recipe, let your culinary creativity run wild, and bring this fusion to life in your kitchen. It’s more than just a dish; it’s a celebration of the global village we live in, where every bite tells a story of cultural harmony and delicious innovation.

Ingredients:

• Longganisa sausage links
• 1 Cup Bread Flour
• ¼ Cup Corn Meal
• 1 Tsp Baking Powder
• 1 Tsp Salt
• 2 Tsp Sugar
• 2 Eggs
• 2 Tablespoons Melted Butter
• ½ Cup Evaporated Milk
• Bamboo Chopsticks
• Lumpia Wrappers (or Egg/Spring Roll Wrappers)
• 1 Teaspoon Water
• Cooking Oil

Steps:

1. Boil longganisa in water until it evaporates, then fry with oil until sticky and seared.
2. Heat oil for deep frying to 375F.
3. Mix flour, corn meal, baking powder, salt, sugar, an egg, butter, and milk to batter consistency.
4. Skewer sausages on chopsticks, coat in batter, and fry until golden.
5. Use the second egg and water to make an egg wash, prepare lumpia wrappers, wrap the fried sausages, and seal with egg wash.
6. Fry again until the wrapper is golden. Allow cooling before serving.