1 Servings
2 1/2 T salt
1 1/2 T sugar
1 1/2 T soy sauce
2 T vinegar
2 T wine
1/8 t saltpeter (salitre)
1 t pepper, ground
2 t garlic, chopped
1 sausage casings
The ingredients listed will cure 1 kilo of sausage meat, which
should
be 30% ground beef and 70% ground pork.
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.
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