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My review
Philippine Longanisa de Eugenio (Sweet Sausage)
6
Eugene Boado
"This is for the taste minded. Favorite of Asia, a simple sweet sausage. Have it with eggs and you are in breakfast heaven!"
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Ingredients
4 d 1 h 13 m servings 496Original recipe yields 12 servings (3 pounds, about 16 links)
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Directions
{{model.addEditText}} Print- 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.
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Reviews
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1/3/2008
THank you so much for sharing this recipe! i have been looking for such a long time for it that i had given up. My husband is 1/2 filipino and was raised there so every so often he craves these ...
2/18/2011
This recipe also works well for all types of venison and goat.