Philippines - Longganisa (filipino-style sausages)

Longganisa 

(filipino-style sausages)

Yield: 1 Servings

Ingredients

-       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

Directions

-       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.