Longganisa
User Reviews
4.5
12 reviews
Excellent
Longganisa
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Level up breakfast with homemade Longganisa. Serve these sweet and garlicky Filipino sausages with fried rice and eggs for a hearty meal!
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Ingredients
- 2 pounds lean ground pork
- 1 pound pork fat, minced
- 1 head garlic, peeled and minced
- 2 tablespoons soy sauce
- 2 tablespoons anisado wine
- 1 tablespoon vinegar
- ½ cup brown sugar
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 1 teaspoons paprika
- hog casings, about 12 to 15 feet
- 1 cup water
- 2 tablespoons canola oil
Equipment
- funnel
- kitchen twine
Instructions
- In a bowl, combine ground pork, pork fat, garlic, soy sauce, anisado wine, vinegar, brown sugar, salt, pepper, and paprika. Stir until well-blended.
- Refrigerate for about 2 hours to allow flavors to meld and to firm up the meat mixture.
- In a bowl, soak casings in warm water for about 30 minutes and drain well. In the sink, run warm water through casings. Check for spots with leaks and cut these sections.
- On one end of the casing, insert the nozzle of a funnel. Scoop pork mixture into funnel and gently pack into casings, leaving about 5 inches on both ends. Tie off one end into a double knot. Alternatively, you can tie it with fine kitchen twine.
- To make individual sausage links, pinch sausage at intervals of about 4 inches. Gently twist the sausage link at this "pinched" point in one complete rotation.
- Repeat this process down the coil but alternating the direction of twisting (towards you and away from you) from one link to the next. Tie off the other end into a double knot or with kitchen twine.
- Place in a ziplock bag and refrigerate overnight or freeze.
- When ready to cook, cut sausage into individual links and prick once or twice.
- In a pan over medium heat, combine links and water and bring to a boil. Lower heat, cover, and continue to cook until meat is cooked through and liquid is almost absorbed.
- Add oil and continue to cook, stirring regularly, until sausages are caramelized. Remove from pan and serve hot.
Notes
- If you don't want to use or can't find pork fat, use 75% lean/25% fat ground pork ratio.
- Do not overstuff casings to keep them from bursting during cooking.
- Nutritional info is estimated at two links per serving.
Nutrition Information
Show Details
Calories
603kcal
(30%)
Carbohydrates
10g
(3%)
Protein
13g
(26%)
Fat
56g
(86%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
6g
Monounsaturated Fat
26g
Trans Fat
0.01g
Cholesterol
90mg
(30%)
Sodium
795mg
(33%)
Potassium
252mg
(7%)
Fiber
0.2g
(1%)
Sugar
9g
(18%)
Vitamin A
89IU
(2%)
Vitamin C
1mg
(1%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2Dozens
Amount Per Serving
Calories 603 kcal
% Daily Value*
| Calories | 603kcal | 30% |
| Carbohydrates | 10g | 3% |
| Protein | 13g | 26% |
| Fat | 56g | 86% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 26g | 130% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 90mg | 30% |
| Sodium | 795mg | 33% |
| Potassium | 252mg | 5% |
| Fiber | 0.2g | 1% |
| Sugar | 9g | 18% |
| Vitamin A | 89IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
12 reviews
Excellent
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