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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|Serving Size: 1 Serving (153g)|
|Recipe Makes: 1|
|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 %|
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Calories per serving: 377
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