- 1/2 cup white sugar
- 1 teaspoon dried oregano
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground pepper
- 4 1/2 teaspoons fine salt
- 1/2 teaspoon curing salt (Prague powder #1)
- 1 tablespoon minced garlic
- 2 pounds ground pork
- 1 pound coarse ground pork back fat
- 1/4 cup distilled white vinegar
- Hog casing, rinsed well
- In a small bowl, stir together sugar, oregano, ginger, pepper, salt, and curing salt until evenly combined; set aside. Mix together garlic, ground pork, and ground pork fat in a large bowl until combined. Sprinkle with spice mixture, pour in white vinegar, and mix thoroughly.
- Rinse the sausage casings very well until all of the salt or brine is gone; tie a knot at one end of the casing, then thread the other end onto a sausage stuffing tube. Stuff the casing with the sausage mixture, twisting the filled casing every 2 1/2 to 4 inches to form links. Once all of the sausage mixture has been used, tie the end of the last link.
- Using fine cotton kitchen twine, tie the ends of each sausage link tightly, then cut between each link to separate. Place into a glass or plastic container, cover, and allow to mature in the refrigerator for 4 days, after which point they may be frozen.
- To cook the longanisa, fill a skillet with 1/2 to 3/4 inches of water and add thawed sausages. Simmer over medium-high heat until the water evaporates, about 20 minutes. Uncover, and allow the sausages to fry in their own oil until golden brown, about 8 minutes more.
04/27/2018
recipepes.com
Philippine Longanisa de Eugenio (Sweet Sausage), recipe
PT15M
PT1H
5
455 calories
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