This Phillippine longanisa de Eugenio is for the taste-minded. Simple, sweet sausage is a favorite in Asia. Have it with eggs and you are in breakfast heaven!
Preparation Details
Prep Time: 45 mins
Cook Time: 28 mins
Total Time: 4 days 1 hr 13 mins
Servings: 12
Ingredients
- ½ cup white sugar
- 4 ½ teaspoons fine salt
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper
- ½ teaspoon curing salt (Prague powder #1)
- ¼ teaspoon ground ginger
- 2 pounds ground pork
- 1 pound coarse ground pork back fat
- 1 tablespoon minced garlic
- ¼ cup distilled white vinegar
- hog casing, rinsed well
Steps
- Stir sugar, salt, oregano, black pepper, curing salt, and ginger together in a small bowl until combined; set aside.
- Combine ground pork, ground pork fat, and garlic in a large bowl; sprinkle with sugar mixture. Pour in vinegar; mix thoroughly.
- Rinse hog casing very well until all salt or brine is gone; tie a knot at one end of the casing, then thread the other end onto a sausage stuffing tube. Stuff the casing with the pork sausage mixture, twisting the filled casing every 2 1/2 to 4 inches to form links. Once all sausage mixture has been used, tie a knot at the end of the last link.
- Tie ends of each sausage link tightly using fine cotton kitchen twine, then cut between each link to separate. Transfer links to a glass or plastic container. Cover; allow to mature in the refrigerator for 4 days, after which point they may be frozen.
- To cook longanisa, fill a skillet with 1/2 to 3/4 inches water; add thawed sausage links. Simmer over medium-high heat until water evaporates, about 20 minutes. Uncover, and allow sausages to fry in their own fat until golden brown, about 8 minutes more.