Serve: 1

Ingredients:
Sausage casings; available
7 partsground pork
For every 2.2 pounds
1/8 tsSaltpeter; (salitre)
1 1/2 tbSoy sauce
3 partsground beef
2 tbVinegar
2 1/2 tbSalt
2 tsGarlic; chopped
2 tbWine
1 tsGround pepper
Mixture add:
1 1/2 tbSugar

Method:
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.

Suggestions:
You can eat the Longganisa and tapa with pieces of lightly salted tomatoes. This will make a perfect compliment to the sinangag. Recipes taken directly from the cookbook called Favorite Filipino Dishes by J.F Silverio, Solar Publishing: Manila.

All measurements were converted to coincide with American measurements. All recipes that contain names (Kuyas Bill and Chris and Ate Wongs) really are recipes that belong to them.

Longganisa Filipino Style Sausages