| 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 |
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 |
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
A Message from our Provider:
“Some people look down on others because they don’t look UP to God.”