How To Cook Pork Longanisa Sweet Cured Sausages With Sinangag Garlic Rice Food

LONGGANISA HAMONADO (FILIPINO SWEET SAUSAGE)

Steps:

• Put all the ingredients in a bowl, except for the casing, and mix well until fully combined. Cover bowl with a plastic wrap or transfer into a container with a cover. Let it marinate in the fridge for at least an hour.
• Close one end of a sausage casing with a knot or tie it with a thin rope or a cooking twine. Fill the sausage casing with the meat mixture. Use a funnel if you have one. Insert the nozzle of the funnel through the open end of the casing all the way to the closed end. Scoop the meat mixture, into the funnel and gently pack into the casing. Once filled tie a knot to enclose. To create the links tie a rope or twine around it at every about 2-3 inches interval.
• Once in the casing, place them in a tray and put in the fridge for a day or two to dry out. Pack them in zip locks or cantainer with lid and can be refrigerated for several days. You can also freeze them for longer storage time.
• To cook, place sausages (uncut) in a skillet. Using a toothpick, prick a hole or two on each sausage then add some water just enough to reach about halfway up the sausages and cook in medium heat. Let it simmer until water is goned.
• Usually, there is no need to add oil since it will have enough from the fats from the sausages itself but add some if needed. Cook until browned and sugar has caramelized.
• Transfer to a serving plate and serve with rice.

LONGANISA [FILIPINO SAUSAGE]

Steps:

• Combine the spice mixture ingredients in a small bowl and set to one side.
• In a large bowl, combine the longanisa ingredients. Add the spice mixture and white wine vinegar, combining thoroughly.
• Tie a knot in one end of the hog casings. Thread the other end to the sausage stuffer. Stuff the casings with longanisa mixture, twisting every ½-inch to create links. When all mixture has been used, tie a knot in the end of the hog casing.
• Tie butchers twine around each sausage link and cut to separate into ½-inch longanisa sausages.
• Place the sausages in an airtight container. Leave to cure in the refrigerator for 3-4 days.
• Remove the sausage links from the refrigerator. Poke a small slit into each link with a knife.
• Place sausage in a large saucepan. Add 1 cup water, bring to boil and lower to a simmer.
• Allow the water to evaporate and let the oils from the meat escape out of the slit. Allow to cook at a low temperature until golden-brown.

PHILIPPINE LONGANISA DE EUGENIO (SWEET SAUSAGE)

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.

HOMEMADE PORK SAUSAGE

Steps:

• In a bowl, combine all ingredients; mix well. Shape into eight 4-in. patties. In a skillet over medium heat, fry patties for 3-4 minutes per side until browned or until no longer pink in the center.