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Longganisa (Filipino-style Sausages)

Mixture of 30% ground beef and 70% ground pork
For every 2.2 pounds (1 kilo) of mixture, add:


2 1/2-level tbsps. salt
1 1/2 tbsps. sugar
1 1/2 tbsps. soy sauce
2 tbsps. vinegar
2 tbsps. wine
1/8-level tsp. saltpeter (salitre)
1 level tsp. ground pepper
2 level tsps. chopped garlic
sausage casings


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.