Monday, August 29, 2011

Longganisa 2nd Filipino Recipe

Longganisa Ingredients:
• 1 kilo ground pork (include the pork fat)
• 1 spoon salt
• 1 spoon brown sugar
• 1 spoon paprika
• 1/4 teaspoon saltpeter (salitre)
• 1/2 teaspoon crushed laurel leaves
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon red peppers, minced
• 4 cloves of garlic, crushed then minced
• 1/4 cup vinegar
• 1/8 cup soy sauce
• Sausage casings

Longganisa Cooking Instructions:
• In a big mixing bowl, combine all ingredients except the sausage casings
• Mix well and let stand for an hour
• Tie one end of the sausage casing and slowly fill the casing with the ground pork mixture until the end of the casing, then tie the end
• Tie the middle of the sausage casing in intervals of about 3 inches.
• Keep refrigerated for 2 to 3 days
• To cook, boil longganisa in 1/2 cup of water on a pan or wok. Water will soon evaporate then oil will ooze from the longganisa. Fry it on its own oil or add a few tablespoons of cooking oil and continue to cook for 5 to 10 minutes or until the sausage casings turn brownish

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