|Mixture of 30% ground beef|
|And 70% ground pork|
|For every 2.2 pounds (1 kilo|
|1½ tablespoon||Soy sauce|
|⅛ teaspoon||Saltpeter; (salitre)|
|1 teaspoon||Ground pepper|
|2 teaspoons||Chopped garlic|
|Available any butcher shop|
Mix all ingredients together and cure mixture for 5-6 days in the refrigerator and stuff into casings. This kind of sausage should be stored in a cooler, ready for use. To cook: Place a small amount of water in a skillet. Place sausages and let boil in water for about 10 minutes. With a fork, pierce casings. The Longganisa will be ready when juices flow out and turn a dark caramel color. The sausages should also turn the same color and some oil should leak out.
Suggestions: You can eat the Longganisa and tapa with pieces of lightly salted tomatoes. This will make a perfect compliment to the sinangag.
Recipes taken directly from the cookbook called Favorite Filipino Dishes by J.F Silverio, Solar Publishing: Manila. All measurements were converted to coincide with American measurements. All recipes that contain names (Kuyas Bill and Chris' and Ate Wong's) really are recipes that belong to them.
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