CB Oriental Foods Recipes - Longganisa

Estimated preparation & cooking time:

1 hour excluding standing and refrigeration time

• 1 kilo ground pork (include the pork fat)

• 1 spoon salt

• 1 spoon brown sugar

• 1 spoon paprika

• 1/4 teaspoon saltpeter (salitre)

• 1/2 teaspoon crushed laurel leaves

• 1/2 teaspoon ground black pepper

• 1/2 teaspoon red peppers, minced

• 4 cloves of garlic, crushed then minced

• 1/4 cup vinegar

• 1/8 cup soy sauce

• Sausage casings

• In a big mixing bowl, combine all ingredients except the sausage casings

• Mix well and let stand for an hour

• Tie one end of the sausage casing and slowly fill the casing with the ground pork mixture until the end of the casing, then tie the end

• Tie the middle of the sausage casing in intervals of about 3 inches.

• Keep refrigerated for 2 to 3 days

• To cook, boil longganisa in 1/2 cup of water on a pan or wok. Water will soon evaporate then oil will ooze from the longganisa. Fry it on its own oil or add a few tablespoons of cooking oil and continue to cook for 5 to 10 minutes or until the sausage casings turn brownish

• Longganisa is ideally served with steamed rice or Fried Rice