longganisa (filipino-style sausages)

1 Servings
  Mixture of 30% ground beef
  And 70% ground pork
  For every 2.2 pounds (1 kilo
  Mixture add:
2½ tablespoon Salt
1½ tablespoon Sugar
1½ tablespoon Soy sauce
2 tablespoons Vinegar
2 tablespoons Wine
⅛ teaspoon Saltpeter; (salitre)
1 teaspoon Ground pepper
2 teaspoons Chopped garlic
  Sausage casings
  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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