Delicious Longanisa Recipe
The way to cook this is simple, put the longanisa in a pan. Add water in a pan (almost half the height of longanisa) and heat the pan in medium fire. As soon as the water dries up, put a little amount of oil and adjust the fire to low. Stir the longanisa sausages until it turns dark red as seen in the picture.
Here’s a simple recipe on how to make a Filipino longganisa. Be sure to see a gourmet butcher for your ground pork fat and sausage casings.
Ingredients
100 g white sugar
2 g dried oregano
0.4 g ground ginger
1 g ground pepper
25 g fine salt
3 g curing salt
8 g minced garlic
910 g ground pork
455 g coarse ground pork back fat
60 ml distilled white vinegar
Hog casing, rinsed well
Preparation method
1. 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.
2. Rinse the sausage casings 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 6 to 10cm to form links. Once all of the sausage mixture has been used, tie the end of the last link.
3. 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.
4. To cook the longanisa, half-fill a large frying pan with water and add thawed sausages. Simmer over medium-high heat about 20 minutes or until the water evaporates. Uncover, and allow the sausages to fry in their own fat about 8 minutes or until golden brown.
Ingredients
100 g white sugar
2 g dried oregano
0.4 g ground ginger
1 g ground pepper
25 g fine salt
3 g curing salt
8 g minced garlic
910 g ground pork
455 g coarse ground pork back fat
60 ml distilled white vinegar
Hog casing, rinsed well
Preparation method
1. 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.
2. Rinse the sausage casings 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 6 to 10cm to form links. Once all of the sausage mixture has been used, tie the end of the last link.
3. 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.
4. To cook the longanisa, half-fill a large frying pan with water and add thawed sausages. Simmer over medium-high heat about 20 minutes or until the water evaporates. Uncover, and allow the sausages to fry in their own fat about 8 minutes or until golden brown.
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2 Comments
Is this ok without the pork fat?
ReplyDeleteI guess it will be fine without the back fat, anyway ground pork always has mixed fat on it so you just need to increase the amount to like 1.360kg.
ReplyDelete