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Longganisa (Filipino Sausages) Seasoning

filipino, sausage

2 1/2 tablespoon salt
1 1/2 tablespoon sugar
1 1/2 tablespoon soy sauce
2 tablespoon vinegar
2 tablespoon wine
1/8 teaspoon saltpeter (salitre)
1 teaspoon ground pepper
2 teaspoon chopped garlic
1 sausage casings

The ingredients listed will cure 1 kilo of sausage meat, which should be 30% ground beef and 70% ground pork. 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. Use a 30% pork fat/70% ground meat combo. From: Ramone@worldnet.att.net (Ramone) MM format by Dave Sacerdote From: Dave Sacerdote Date: 29 Apr 97 National Cooking Echo Ä

Yield: 1 recipe

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