CC license


Ingredients:


  • Mixture of 30% ground beef And 70% ground pork For every 1 kilo (2.2 lbs) mixture add:
  • 2 1/2 Tbsp Salt
  • 1 1/2 Tbsp Sugar
  • 1 1/2 Tbsp Soy sauce
  • 2 Tbsp Vinegar
  • 2 Tbsp Wine
  • 1/8 tsp Saltpetre (preservative)
  • 1 tsp Ground pepper
  • 2 tsp Chopped garlic
  • Sausage casings
Method:

  1. Mix all ingredients together and cure mixture for 5-6 days in the refrigerator and stuff into casings.
  2. 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.