Sweet Pork Longganisa by Angie Pastor
Longganisa = Philippine Sausages
So Many Different Kinds of Philippine Longganisa
Vigan: salty, to be paired with vinegar
Guagua: salty to even sour
Longganisang hamonado (from the Spanish longaniza jamonada): sweet
1 librang karne na gagayatin nang pino
kalahating librang taba na gayatin din nang maliliit
1 ulong bawang na ginayat nang pinumpino
kalahating kutsarang pulbos ng paminton
kalahating kutsarang pulbos ng paminta
katamtamang asin at suka
Haluin ang lahat ng mga sangkap. Ang pinaghalo ay pabayaang makatagal ng 12 oras o mahigit pa at saka isilid sa bituka na pinatuyo sa araw.
Talian nang putul-putol ang magkabilang dulo, alinsunod sa habang kainanaman. Ibitin mga ilang araw sa alusan ng hangin.
Kung lulutuin na, ang bawat putol ay sa tatlong kutsarang tubig nakalubog hanggang sa pumula at magmantika.
Ask your local butcher for freshly ground pork that has a lot of fat in it.
Other ingredients for every 100 grams of ground pork:
1 tablespoon of sugar
1 teaspoon of salt
1/2 teaspoon of pepper
1 tablespoon of sweet ketchup. Do not use tomato sauce.
1 tablespoon of soy sauce
1 teaspoon of garlic
Mix all of the above with your ground pork and with your hands. Let them meld. The whole mixture should hold together. Leave the mixture for four hours for the flavors to blend.
1. Get a roll of cling wrap or any thin, flexible, plastic film. Place the plastic across a flat surface.
2. Scoop a tablespoon of the pork mixture and place on top of the plastic. Do this again and on the remaining space of the plastic.
3. Go back to your first tablespoon, roll the wrap just to cover your longanisa portion, shape it into a small sausage. And roll again.
4. Get a pair of scissors. Cut the space in between your portions and roll again. Do this for the rest of the portions.
5. Tie both ends of the plastic and apply force to squeeze the mixture towards the middle.
Keep it in the freezer for 2-3 days. Thaw before cooking.