About this recipe:This is for the taste minded. Favorite of Asia, a simple sweet sausage. Have it with eggs and you are in breakfast heaven! See a gourmet butcher for your ground pork fat and sausage casings.
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.