Side Pannel
Longganisa (Filipino-Style Sausages)
Longganisa (Filipino-Style Sausages)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Filipino
Ingredients List
- Mixture of 30% ground beef
- And 70% ground pork
- For every 2.2 pounds (1 kilo
- Mixture add:
- 2 1/2 tb Salt
- 1 1/2 tb Sugar
- 1 1/2 tb Soy sauce
- 2 tb Vinegar
- 2 tb Wine
- 1/8 ts Saltpeter; (salitre)
- 1 ts Ground pepper
- 2 ts Chopped garlic
- Sausage casings, available
- -at any butcher shop
Directions
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.
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.
Recipes taken directly from the cookbook called Favorite Filipino
Dishes by J.F Silverio, Solar Publishing: Manila. All measurements were
refrigerator and stuff into casings. This kind of sausage should be stored
in a cooler, ready for use.
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.
Recipes taken directly from the cookbook called Favorite Filipino
Dishes by J.F Silverio, Solar Publishing: Manila. All measurements were
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