Saturday, May 21, 2016

Longganisa Recipe | Filipino Sausage

Longganisa Recipe | Filipino Sausage

*1 kilo ground pork (include the pork fat)
*1 spoon salt
*1 spoon brown sugar
*1 spoon paprika
*1/4 teaspoon saltpeter (salitre)
*1/2 teaspoon crushed laurel leaves
*1/2 teaspoon ground black pepper
*1/2 teaspoon red peppers, minced
*4 cloves of garlic, crushed then minced
*1/4 cup vinegar
*1/8 cup soy sauce
*Sausage casings


*In a big mixing bowl, combine all ingredients except the sausage casings
*Mix well and let stand for an hour
*Tie one end of the sausage casing and slowly fill the casing with the ground pork mixture until the end of the casing, then tie the end
*Tie the middle of the sausage casing in intervals of about 3 inches.
*Keep refrigerated for 2 to 3 days
*To cook, boil longganisa in 1/2 cup of water on a pan or wok. Water will soon evaporate then oil will ooze from the longganisa. Fry it on its own oil or add a few tablespoons of cooking oil and continue to cook for 5 to 10 minutes or until the sausage casings turn brownish.

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