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Longaniza




Source of Recipe


Americal - Friendly Style


Recipe Link: http://chilemasters.tripod.com/filipino-recipes.html

List of Ingredients





Mixture of 30% ground beef and 70% ground pork
For every 2.2 pounds (1 kilo) of mixture, add:
2 1/2-level tbsp. salt
1 1/2 tbsp. sugar
1 1/2 tbsp. soy sauce
2 tbsp. vinegar
2 tbsp. wine
1/8-level tsp. saltpeter (salitre)
1 level tsp. ground pepper
2 level tsp.. chopped garlic
sausage casings (available at any butcher shop)


Recipe



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.