Longanisa II (Filipino Sweet Sausage)
Sounds excellent and on my too cook and taste list. I have enjoyed this in the Philippines some 20 years ago or so, I really need to make this. I will determine the number of links after I make this.
Equipment
- Meat Grinder if grinding the pork yourself.
Ingredients
- 1 kilo pork butt or shoulder, (2 lb)
- ½ cup brown sugar, packed
- 1 head garlic, peeled and minced
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- 1 tablespoon salt
- 2 teaspoons black pepper
- sausage casings, natural hog or collegan
Instructions
Grinding Yourself
- Cut the meat into 1 inch cubes, place in a large mixing bowl, add all remaining ingredients except the casings, mix well.
- Assemble your meat grinder with the medium plate (3/16 inch holes), run the meat mixture through the grinder. Once everything is run through, mix again with your hands to make sure the mixture is really mixed. Now ready to stuff.
For Purchased Ground Pork
- In a large mixing bowl, add all ingredients except the casings.
- Mix with your hands to thoroughly combine the mixture really well. Now ready to stuff.
Stuff the Casings
- Use casings of your choice, natural hog or collagen casings and follow the providers instructions to prepare the casings.
- Stuff the sausage with your preferred method, tie off the links, ready to cook now or freeze for later use.
To Cook
- A sort of poach and fry is preferred.
- Add sausage to a large pan in a single layer, add water to cover the sausages by halfway. Bring to a simmer and cook, turning the sausage occasionally, until most of the water is cooked off.
- Add 1 tablespoon of cooking oil and cook the sausages, turning them as needed to make nice and golden brown sausages.
- Serve as a breakfast side, or as I will do, as a dinner side with some sunny side up eggs and fresh hash browns.
Notes
Low cost per serving.
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