Philippine Longanisa de Eugenio (Sweet Sausage) Tarifi

Malzemeler

• 0.5 cup white sugar4.5 teaspoons fine salt1 teaspoon dried oregano0.5 teaspoon ground pepper0.5 teaspoon curing salt (Prague powder #1)0.25 teaspoon ground ginger2 pounds ground pork1 pound coarse ground pork back fat1 tablespoon minced garlic0.25 cup distilled white vinegarHog casing, rinsed well

Hazırlanışı

1. Stir sugar, salt, oregano, black pepper, curing salt, and ginger together in a small bowl until combined; set aside.
2. Combine ground pork, ground pork fat, and garlic in a large bowl; sprinkle with sugar mixture. Pour in vinegar; mix thoroughly.
3. Rinse hog casing very well until all salt or brine is gone; tie a knot at one end of the casing, then thread the other end onto a sausage stuffing tube. Stuff the casing with the pork sausage mixture, twisting the filled casing every 2 1/2 to 4 inches to form links. Once all sausage mixture has been used, tie a knot at the end of the last link.
4. Tie ends of each sausage link tightly using fine cotton kitchen twine, then cut between each link to separate. Transfer links to a glass or plastic container. Cover; allow to mature in the refrigerator for 4 days, after which point they may be frozen.
5. To cook longanisa, fill a skillet with 1/2 to 3/4 inches water; add thawed sausage links. Simmer over medium-high heat until water evaporates, about 20 minutes. Uncover, and allow sausages to fry in their own fat until golden brown, about 8 minutes more.

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