FILIPINO LONGANISA SAUSAGE RECIPE - (3.9/5)

Filipino Longanisa Sausage Recipe - (3.9/5) image

Provided by á-5765

Number Of Ingredients 14

2 pounds lean pork meat, coarsely ground or chopped and chilled
3/4 pound pork fat, diced
1/4 teaspoon salitre (available in drug stores as salt peter) or 1 teaspoon Morton's Tender Quick (sodium nitrate, sodium nitrite) available in most grocery stores.
6 cloves garlic, minced
1/3 teaspoon ground bay leaf or 1 leaf finely chopped, optional
2 tablespoons sugar cane vinegar or 3 tablespoons brown sugar
2 tablespoons achuete oil or 1 tablespoon achiote paste
1/8 cup soy sauce
1/8 cup rice or white vinegar
1 1/2 teaspoons sea salt
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon red pepper flakes, optional
Sausage casing

Steps:

Combine all ingredients except casing and let stand for 1 to 2 hours. Fill casing with mixture. Tie the end of the casing with kitchen string. Twist the sausage at every five inches or so to form the sausages. Place finished sausages on a tray and let them cure and dry in the refrigerator for 4 to 5 days, turning them over once a day. When ready to cook, put desired number of sausages in a skillet. Add enough water to come halfway up the side of the links. Prick sausage lightly with a fork. Let simmer over medium heat until water evaporates. Add two tablespoons of oil and fry till nicely browned. Serve hot.