© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Longganisa is a native Phillipine sausage. The seasonings vary depending on the regional origin. Lucban and Vigan longganisa are garlicky, for instance. Then there is sweet longganisa called hamonado. Longganisa comes in various sizes as well. Some are made with beef or chicken instead of pork. Sweet or spicy, small or large, longganisa is a popilar Filipino breakfast item.
¾ kg (about 26 ounces) lean pork, diced
¼ kg (about 9 ounces) fat, diced
2 ½ level tablespoon. salt
1 ½ tablespoon sugar
1 ½ tablespoon soy sauce
2 tablespoon vinegar
2 tablespoon wine
⅛ teaspoon of saltpeter
1 teaspoon of ground pepper
2 teaspoon of chopped garlic
Mix all ingredients together and cure mixture for 5 to 6 days in the refrigerator and stuff into casings. This kind of sausage should be stored in a cooler, ready 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.