| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Filipino |
Filipino |
1 |
Servings |
INGREDIENTS
|
|
Mixture of 30% ground beef |
|
|
And 70% ground pork |
|
|
For every 2.2 pounds, 1 kilo |
|
|
Mixture add: |
| 2 1/2 |
T |
Salt |
| 1 1/2 |
T |
Sugar |
| 1 1/2 |
T |
Soy sauce |
| 2 |
T |
Vinegar |
| 2 |
T |
Wine |
| 1/8 |
t |
Saltpeter, salitre |
| 1 |
t |
Ground pepper |
| 2 |
t |
Chopped garlic |
|
|
Sausage casings, available |
|
|
at any butcher shop |
INSTRUCTIONS
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 converted to coincide with American measurements.
All recipes that contain names (Kuyas Bill and Chris' and Ate Wong's)
really are recipes that belong to them. Posted to MM-Recipes Digest V4
#104 by "Griff" <wgriffin@ix.netcom.com> on Apr 14, 1997
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