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Mixture of 30% ground beef and 70% ground port.

For every kilo of mixture, add:

2 1/2 tbsp salt

1 1/2 tbsp sugar

1 1/2 tbsp soy sauce

2 tbsp vinegar

1/8 level tsp saltpeter

1 tsp ground pepper

2 tsp chopped garlic

sausage casings

Procedure:

Mix all ingredients togethr and cure mixture for 5-6 days in the refrigerator and stuff  into casings. This kind of sausage should be stored in a cooler, ready for use.

Place small amount of water in the skillet. Place sausages and let boil in water for about 10 minutes. With a fork, pierce casings. The longganisa will be ready when juices flow out clear. Cook until it turn into dark caramel in colour.

Serve hot or cold.

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