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Name: Longganisa (Filipino-Style Sausages)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: Filipino
Ingredients: Sausage casings available; 7 parts ground pork; 1/8 ts Saltpeter (salitre); 1 1/2 tb Soy sauce; 3 parts ground beef; 2 tb Vinegar; 2 1/2 tb Salt; 2 ts Garlic chopped; 2 tb Wine; 1 ts Ground pepper; 1 1/2 tb Sugar

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INGREDIENTS

Sausage casings ; available
7 parts ground pork
For every 2.2 pounds
1/8 ts Saltpeter ; (salitre)
1 1/2 tb Soy sauce
3 parts ground beef
2 tb Vinegar
2 1/2 tb Salt
2 ts Garlic ; chopped
2 tb Wine
1 ts Ground pepper
Mixture add:
1 1/2 tb Sugar

INSTRUCTIONS

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.

NOTES

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Longganisa (Filipino-Style Sausages)

Sausage casings available
7 parts ground pork
 For every 2.2 pounds
1/8 ts Saltpeter (salitre)
1 1/2 tb Soy sauce
3 parts ground beef
2 tb Vinegar
2 1/2 tb Salt
2 ts Garlic chopped
2 tb Wine
1 ts Ground pepper
 Mixture add:
1 1/2 tb Sugar

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.

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Filipino Longanisa

Nutrition

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Serving Size: 1 Serving (153g)
Recipe Makes: 1

Calories: 377
Calories from Fat: 14 (4%)

Amt Per Serving		% DV

	Total Fat 1.6g	2 %
	Saturated Fat 0.5g	2 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.6g
Cholesterol 0mg		0 %
Sodium 691.3mg		24 %
Potassium 669.3mg		18 %
Total Carbohydrate 90.1g		26 %
	Dietary Fiber 12.9g	52 %
	Sugars, other 77.2g
Protein 6.3g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 377

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