LOCATION: Recipes >> Preserving Meats >> Longganisa
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Longganisa
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Longganisa
(Filipino-style Sausages)
Mixture of 30% ground beef and 70% ground pork
For every 2.2 pounds (1 kilo) of mixture, add:
2 1/2-level tbsps. salt
1 1/2 tbsps sugar
1 1/2 tbsps soy sauce
2 tbsps vinegar
2 tbsps wine
1/8-level tsp saltpeter (salitre)
1 level tsp ground pepper
2 level tsps chopped garlic
sausage casings
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.
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.
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