Yield: 1 Servings
Mixture of 30% ground beef And 70% ground pork For every 2.2 pounds (1 kilo Mixture add:
2 1/2 tbsp Salt
1 1/2 tbsp Sugar
1 1/2 tbsp Soy sauce
2 tbsp Vinegar
2 tbsp Wine
1/8 tsp Saltpeter; (salitre)
1 tsp Ground pepper
2 tsp Chopped garlic
Sausage casings--Available any butcher shop
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.
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 (Filipino garlic rice).