Yield: 1 Servings
Measure | Ingredient |
---|---|
\N \N | Mixture of 30% ground beef |
\N \N | And 70% ground pork |
\N \N | For every 2.2 pounds (1 kilo |
\N \N | 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 |
\N \N | Sausage casings |
\N \N | 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.