Was at Allied Kenco on Monday and Cody wanted me to pass this recipe on to the forum.
LONGANISA - A delicious traditional Philippine sausage
5 lb. pork butt
10 cloves crushed garlic
1 medium onion chopped fine
1 tsp. salt
5 tsp. brown sugar
1/3 tsp. ground bay leaf or 1 leaf finely chopped
1 tsp. fresh ground black pepper
1-cup soy sauce
1/4 cup wine vinegar
1/2 tsp. oregano
Optional:
2 tsp. red pepper flakes (or to taste)
Add 1 level teaspoon of Cure # 1 if sausage is to be dried and/or smoked
Cut pork into small cubes. Mix salt, sugar, and freshly ground pepper. Sprinkle over pork, mixing well. Add garlic and onion mixing Well. Cover in non-metal container and set aside in refrigerator. In the meantime, bring to a boil, the soy sauce, vinegar, bay leaves and oregano. Pour cooled liquid over pork and mix well. Cover tightly and refrigerate at least 24 hours.
Stuff the mixture into a 32 to 38 mm hog casing linking every 3-4 inches. Traditional Longanisa may be dried and or smoked; however it can be kept fresh or frozen and cooked. To cook, cover with water. Allow it to boil away so the sausage fries in the remaining oil until browned and internal temperature is 155° F.
Longanisa can be eaten by itself or sliced and served on rice or stir fried with onion, bell peppers, garlic and olive oil served over pasta with clalmata olives and feta cheese.
Thanks for the info CRG
Thanks CRG and Cody!
This looks tasty, goin to give it a try.
Thanks guys
YUP
Gotta do em too ;D