Recipe: Philippine Sausage (Longaniza) (2) for Flore Ann

PHILIPPINE SAUSAGE (LONGANIZA)

2 pounds ground pork (not too lean)
1 to 2 tablespoons salt
1/2 teaspoon freshly ground pepper
1/2 cup white vinegar
2 tablespoons minced garlic
2 teaspoons paprika
1/4 teaspoon saltpeter (sold in Oriental food stores)
1 teaspoon brown sugar
2 yards pork casings (sold in Italian meat stores)

Season pork with salt. Add pepper, vinegar, garlic, paprika, saltpeter and sugar. Mix well and let stand for 1 to 2 hours.

Stuff the mixture into the casings. Tie at both ends. Keep in the refrigerator in a tightly covered container for 24 hours.

Cook on top of stove over low heat in a little water until the water evaporates and pork fat appears. Fry in its own fat and serve hot.

Servings 4-6
Adapted from unknown source

---

LONGANISA FILIPINO

1 kilo lean pork, minced
1/2 kilo pork fat, ground
2 1/2 tablespoons soy sauce
2 1/2 tablespoon white sugar
2 tablespoons garlic, finely minced
2 tablespoons white vinegar

In a bowl, mix all ingredients together well. Cover bowl tightly and refrigerate until well chilled.

Hand roll into sausages or stuff into casings of pig's small intestine (cleaned and dried).

To cook, add a little amount of water to a skillet and cook the sausages in its own fat. If stuffed in casing, prick the casing before cooking.

Source: Philippine Convention & Visitors Corporation/ KUSINA