Filipino Longanisa Food
FILIPINO LONGANISA SAUSAGE RECIPE - (3.9/5)
Provided by á-5765
Number Of Ingredients 14
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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LONGGANISA - KAWALING PINOY
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4.7/5 (3)Estimated Reading Time 4 minsServings 24Total Time 1 hr 20 mins
- In a bowl, combine soy sauce, vinegar, anisado wine, sugar and salt. Stir until sugar and salt are dissolved. In a large bowl, combine ground pork, pork fat, garlic, pepper and paprika. Add liquid mixture and mix gently until combined. Refrigerate for about 2 hours to allow flavors to meld and to firm up meat mixture.
- In a bowl, soak casings in warm water for about 30 minutes. Drain well. In the sink, run warm water through casings. Check for spots with leaks and cut these sections.
- On one end of the casing, insert the nozzle of a funnel. Scoop pork mixture into funnel and gently pack into casings, leaving about 5-inches on both ends. Do not overstuff casings. Tie off one end into a double knot. Alternatively, you can tie with fine kitchen twine.
- To make individual sausages links, pinch sausage at intervals of about 4 inches. Gently twist the sausage link at this "pinched" point in one complete rotation. Repeat this process all the way down the coil but alternating the direction of twisting (towards you and away from you) from one link to the next. Tie off the other end into a double knot or with kitchen twine. Place in a ziplock bag and refrigerate overnight.
LONGANISA RECIPE (FILIPINO SAUSAGE) - PANLASANG PINOY
From panlasangpinoy.com
Reviews 35Category Main CourseServings 4Total Time 38 mins
- Add the ground pork followed by the sugar, garlic, paprika, ground black pepper, pineapple juice, and meat enhancer then mix thoroughly.
- Place inside the refrigerator for 12 hours. (Note: Take note of the time. The mixture will smell sour if left for more than 12 hours)
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Ratings 145Calories 371 per servingCategory Breakfast, Main Entree
- In a bowl, combine ground pork, ground pork fat, sugar, garlic, soy sauce, vinegar, salt, and pepper.
- On an individual sheet of plastic film or wax paper, spoon about a heaping tablespoon of pork mixture and form into a log. Roll and wrap tightly.
- Repeat until all the mixture is shaped and wrapped. Arrange sausages in a ziplock bag or airtight container and freeze.
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