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Philippine Longanisa de Eugenio (Sweet Sausage)
- 100 g white sugar
- 2 g dried oregano
- 0.4 g ground ginger
- 1 g ground pepper
- 25 g fine salt
- 3 g curing salt (e.g., Morton® Tender Quick®)
- 8 g minced garlic
- 910 g ground pork
- 455 g coarse ground pork back fat
- 60 ml distilled white vinegar
- Hog casing, rinsed well
Prep:45min › Cook:30min › Ready in:1hr15min
- In a small bowl, stir together sugar, oregano, ginger, pepper, salt, and curing salt until evenly combined; set aside. Mix together garlic, ground pork , and ground pork fat in a large bowl until combined. Sprinkle with spice mixture, pour in white vinegar, and mix thoroughly.
- Rinse the sausage casings until all of the salt or brine is gone; tie a knot at one end of the casing, then thread the other end onto a sausage stuffing tube. Stuff the casing with the sausage mixture, twisting the filled casing every 6 to 10cm to form links. Once all of the sausage mixture has been used, tie the end of the last link.
- Using fine cotton kitchen twine, tie the ends of each sausage link tightly, then cut between each link to separate. Place into a glass or plastic container, cover, and allow to mature in the refrigerator for 4 days, after which point they may be frozen.
- To cook the longanisa, half-fill a large frying pan with water and add thawed sausages. Simmer over medium-high heat about 20 minutes or until the water evaporates. Uncover, and allow the sausages to fry in their own fat about 8 minutes or until golden brown.
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