Filipino Longanisa Sausage
There are several versions of this Filipino Longanisa Sausage recipe. This one is closer to the Ilocano version from northern Luzon, a little extra garlicky. Enjoy!
- 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
Preparation time 30mins
Cooking time 60mins
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.
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