Recipe - Longganisa (Filipino-Style Sausages)

Mixture of 30% ground beef
And 70% ground pork
For every 2.2 pounds (1 kilo
Mixture add:
2 One half tablespoon Salt
1 One half tablespoon Sugar
1 One half tablespoon Soy sauce
2 tablespoon Vinegar
2 tablespoon Wine
1/8 teaspoon Saltpeter; (salitre)
1 teaspoon Ground pepper
2 teaspoon Chopped garlic
Sausage casings, available
at any butcher shop

Mix all ingredients together and cure mixture for 56 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. All recipes that contain
names (Kuyas Bill and Chris' and Ate Wong's) really are recipes that belong
to them.

Posted to MMRecipes Digest V4 #104 by "Griff" wgriffin@ix.netcom.com on
Apr 14, 1997