Longganisa (Filipino Sausage)

You'll Need:
  • 500 g minced pork
  • 1 tbsp annatto seeds 
  • 1 cup diced pork fat
  • 1/4 cup vinegar 
  • 3 tablespoons brown sugar
  • 1/4 to ½ cup) oil 
  • 2 teaspoons salt
  • spring onion, to garnish (optional) 
  • Freshly ground black pepper
  • 2 tablespoon finely chopped garlic 
  • 2 tbsp crushed garlic 


What to Do:

  1. In a mixing bowl, combined minced pork, pork fat, sugar, salt, pepper and garlic. 
  2. In a small bowl, combine annatto seeds and vinegar. Press on the annatto seeds with back of a spoon to extract the color. 
  3. Strain vinegar into the pork mixture. Mix well by hand or with a wooden spoon. 
  4. Shape into 8 1/2cm (4 inc) sausage and roll in a small pieces of wax paper. 
  5. Chill for a few hours in the refrigerator. When ready to cook, heat oil in a wok or frying pan. 
  6. Unwrap the sausage and fry in batches in hot oil until fully cooked. Drain on paper towels. 
  7. Garnish with spring onion, if desired and serve with rice and tomatoes or garlic. These sausages can also be frozen until needed.

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