LONGGANISA

Mixture of 30% ground beef and 70% ground pork

For every 2.2 pounds (1 kilo) of mixture, add:
2 1/2-level tbsps. salt
1 1/2 tbsps sugar
1 1/2 tbsps soy sauce
2 tbsps vinegar
2 tbsps wine
1/8-level tsp saltpeter (salitre) WARNING - SEE NOTE
1 level tsp ground pepper
2 level tsps chopped garlic
sausage casings

Mix all ingredients together and cure mixture for 5-6 days in the refrigerator and stuff into casings. This kind of sausage should be stored in a cooler, ready for use. Place a small amount of water in a skillet. Place sausages and let boil in water for about 10 minutes. With a fork, pierce casings. The longganisa will be ready when juices flow out and turn a dark caramel color. The sausages should also turn the same color and some oil should leak out.

NOTE: Saltpeter is poisonous when misused. It's chemical name is potassium nitrate. The USDA has all but eliminated the use of saltpeter. Although this is an authentic recipe, other countries do not have the same rules regarding the use of certain cures as we do in the USA. We do not recommend the use of saltpeter and take no responsibility for the acceptability or safety of this recipe.

This page hosted by Get your own Free Home Page