Recipe: Longganisa (Filipino-style sausages) for April

The most popular brand of tocino in the Philippines is Pampanga's Best. There is no recipe for the bacon style tocino that I know of. Here is a wonderful recipe for a Filipino Sausage. Hope you enjoy it.

LONGGANISA (FILIPINO-STYLE SAUSAGES)
Recipes taken directly from the cookbook called Favorite Filipino Dishes by J.F Silverio, Solar Publishing: Manila

Mixture of 30% ground beef and 70% ground pork
FOR EVERY 2.2 POUNDS (1 KILO) MIXTURE ADD:
2 1/2 tbsp salt
2 tbsp vinegar
2 tbsp wine
1 1/2 tbsp sugar
1 1/2 tbsp soy sauce
2 tsp chopped garlic
1 tsp ground pepper
1/8 tsp saltpeter; (salitre)
sausage casings--available any butcher shop

Mix all ingredients (except casings) together and cure mixture for 5-6 days in the refrigerator.

Stuff into casings. This kind of sausage should be stored in a refrigerator.

TO COOK:
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.

Suggestions: You can eat the Longganisa and tapa with pieces of lightly salted tomatoes. This will make a perfect compliment to the sinangag.

All measurements were converted to coincide with American measurements.