Longganisa (filipino-style sausages)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | ||
Directions
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.