Yield: 1 Servings
- Mixture of 30% ground beef And 70% ground pork For every 2.2 pounds (1 kilo Mixture add:
- 2 1/2 tb Salt
- 1 1/2 tb Sugar
- 1 1/2 tb Soy sauce
- 2 tb Vinegar
- 2 tb Wine
- 1/8 ts Saltpeter; (salitre)
- 1 ts Ground pepper
- 2 ts Chopped garlic
- Sausage casings–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.