Title: Longganisa (Filipino Sausages) Seasoning
Categories: Sausage Filipino
Yield: 1 Recipe

2 1/2	tb	Salt
1 1/2	tb	Sugar
1 1/2	tb	Soy sauce
2	tb	Vinegar
2	tb	Wine
1/8	ts	Saltpeter (salitre)
1	ts	Ground pepper
2	ts	Chopped garlic
		Sausage casings

The ingredients listed will cure 1 kilo of sausage meat, which should be 30% ground beef and 70% ground pork.

Mix all ingredients together 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.

To cook: Place a small amount of water in a 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 and turn a dark caramel color. The sausages should also turn the same color and some oil should leak out.

Use a 30% pork fat/70% ground meat combo.

From: Ramone@worldnet.att.net (Ramone)

MM format by Dave Sacerdote From: Dave Sacerdote Date: 29 Apr 97 National Cooking Echo Ä

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