Philippine Longanisa De Eugenio Sweet Sausage Recipes

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PHILIPPINE LONGANISA DE EUGENIO (SWEET SAUSAGE)



Philippine Longanisa de Eugenio (Sweet Sausage) image

This is for the taste minded. Favorite of Asia, a simple sweet sausage. Have it with eggs and you are in breakfast heaven!

Provided by Eugenio Vincenzo

Categories     World Cuisine Recipes     Asian     Filipino

Time P4DT1h13m

Yield 12

Number Of Ingredients 11

½ cup white sugar
1 teaspoon dried oregano
¼ teaspoon ground ginger
½ teaspoon ground pepper
4 ½ teaspoons fine salt
½ teaspoon curing salt (Prague powder #1)
1 tablespoon minced garlic
2 pounds ground pork
1 pound coarse ground pork back fat
¼ cup distilled white vinegar
Hog casing, rinsed well

Steps:

  • In a small bowl, stir together sugar, oregano, ginger, pepper, salt, and curing salt until evenly combined; set aside. Mix together garlic, ground pork, and ground pork fat in a large bowl until combined. Sprinkle with spice mixture, pour in white vinegar, and mix thoroughly.
  • Rinse the sausage casings very well until all of the 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 sausage mixture, twisting the filled casing every 2 1/2 to 4 inches to form links. Once all of the sausage mixture has been used, tie the end of the last link.
  • Using fine cotton kitchen twine, tie the ends of each sausage link tightly, then cut between each link to separate. Place into a glass or plastic container, cover, and allow to mature in the refrigerator for 4 days, after which point they may be frozen.
  • To cook the longanisa, fill a skillet with 1/2 to 3/4 inches of water and add thawed sausages. Simmer over medium-high heat until the water evaporates, about 20 minutes. Uncover, and allow the sausages to fry in their own oil until golden brown, about 8 minutes more.

Nutrition Facts : Calories 496 calories, Carbohydrate 8.7 g, Cholesterol 70.6 mg, Fat 44.4 g, Fiber 0.1 g, Protein 14.6 g, SaturatedFat 16.2 g, Sodium 1011.4 mg, Sugar 8.3 g

FILIPINO LONGANISA SAUSAGE RECIPE - (3.9/5)



Filipino Longanisa Sausage Recipe - (3.9/5) image

Provided by á-5765

Number Of Ingredients 14

2 pounds lean pork meat, coarsely ground or chopped and chilled
3/4 pound pork fat, diced
1/4 teaspoon salitre (available in drug stores as salt peter) or 1 teaspoon Morton's Tender Quick (sodium nitrate, sodium nitrite) available in most grocery stores.
6 cloves garlic, minced
1/3 teaspoon ground bay leaf or 1 leaf finely chopped, optional
2 tablespoons sugar cane vinegar or 3 tablespoons brown sugar
2 tablespoons achuete oil or 1 tablespoon achiote paste
1/8 cup soy sauce
1/8 cup rice or white vinegar
1 1/2 teaspoons sea salt
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon red pepper flakes, optional
Sausage casing

Steps:

  • Combine all ingredients except casing and let stand for 1 to 2 hours. Fill casing with mixture. Tie the end of the casing with kitchen string. Twist the sausage at every five inches or so to form the sausages. Place finished sausages on a tray and let them cure and dry in the refrigerator for 4 to 5 days, turning them over once a day. When ready to cook, put desired number of sausages in a skillet. Add enough water to come halfway up the side of the links. Prick sausage lightly with a fork. Let simmer over medium heat until water evaporates. Add two tablespoons of oil and fry till nicely browned. Serve hot.

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