Makassar-style Spiced Sausage (Longeole Makassar)

Ingredients

Longeole Makassar differs from the original Swiss Longeole by incorporating Makassar spices and local ingredients. The original recipe is adapted to include traditional Makassar flavors, such as turmeric, lemongrass, and galangal, which give the sausage a distinct Indonesian twist. Additionally, the cooking techniques and presentation may vary to align with the Makassar culinary traditions. We alse have the original recipe for Longeole, so you can check it out.

• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 shallot, finely chopped 1 shallot, finely chopped
• 1 stalk lemongrass, white part only, finely minced 1 stalk lemongrass, white part only, finely minced
• 2 cm (0.8 inch) fresh galangal, grated 2 cm (0.8 inch) fresh galangal, grated
• 1 tsp ground turmeric 1 tsp ground turmeric
• 1 tsp ground coriander 1 tsp ground coriander
• 1 tsp ground cumin 1 tsp ground cumin
• 1 tsp salt 1 tsp salt
• 1/2 tsp black pepper 1/2 tsp black pepper
• 1/4 tsp chili powder (optional, for heat) 1/4 tsp chili powder (optional, for heat)
• 2 tbsp vegetable oil 2 tbsp vegetable oil
• 4-6 pandan leaves, for wrapping (optional) 4-6 pandan leaves, for wrapping (optional)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the ground pork, minced garlic, chopped shallot, minced lemongrass, grated galangal, ground turmeric, ground coriander, ground cumin, salt, black pepper, and chili powder (if using). Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into sausage links, about 10-12 cm (4-5 inches) long and 2 cm (0.8 inch) in diameter.
3. 3.
   Heat vegetable oil in a frying pan over medium heat. Add the sausages and cook until golden brown on all sides, about 8-10 minutes.
4. 4.
   If using pandan leaves, wrap each sausage with a pandan leaf before cooking to infuse additional flavor.
5. 5.
   Serve the Longeole Makassar hot with steamed rice or as a filling for sandwiches.

Treat your ingredients with care...

• Lemongrass — Use only the white part of the lemongrass stalk, as the green part is tough and fibrous. Finely mince it to release its aromatic flavor.
• Galangal — Grate the fresh galangal using a fine grater to incorporate its unique taste into the sausage mixture.

Tips & Tricks

• For a spicier version, increase the amount of chili powder or add chopped fresh chili peppers to the sausage mixture.
• If pandan leaves are not available, you can omit them or use banana leaves as an alternative for wrapping the sausages.
• Serve the Longeole Makassar with a side of sambal, a traditional Indonesian chili sauce, for an extra kick of flavor.

Serving advice

Serve the Longeole Makassar as a main dish accompanied by steamed rice and a fresh salad. Alternatively, use the sausages as a filling for sandwiches or wraps for a quick and flavorful meal.

Presentation advice

Arrange the Longeole Makassar on a platter, garnished with fresh herbs such as cilantro or basil, to add a pop of color. Serve with a side of sambal and steamed rice to complete the presentation.