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Philippine Longanisa de Eugenio (Sweet Sausage)
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Prep Time:
45 minutes
Cook Time:
28 minutes
Total Time:
5833 minutes
Indulge in savory Filipino pork sausages, stuffed and cured to perfection, then fry until golden. Pair with eggs for a heavenly breakfast delight.
Ingredients:
  • 0.25 teaspoon ground ginger
  • 0.5 teaspoon ground pepper
  • 4.5 teaspoons fine salt
  • 0.5 teaspoon curing salt (Prague powder #1)
  • 1 tablespoon minced garlic
  • 2 pounds ground pork
  • 1 pound coarse ground pork back fat
  • 0.25 cup distilled white vinegar
  • Hog casing, rinsed well
Instructions:
  • Combine sugar, oregano, ginger, pepper, salt, and curing salt in a small bowl; set aside. In a large bowl, mix garlic, ground pork, and pork fat. Sprinkle with spice mixture, add white vinegar, and thoroughly mix.
  • Thoroughly rinse the sausage casings to remove all salt or brine. Knot one end of the casing and slide the other end onto a sausage stuffing tube. Fill the casing with the sausage mixture, twisting every 2 1/2 to 4 inches to create individual links. Finish by tying off the last link.
  • Secure each sausage link by elegantly looping fine cotton kitchen twine around the ends and cutting between links to separate. Transfer to a glass or plastic container, seal, and let rest in the refrigerator for 4 days to develop flavor before freezing.
  • Place your thawed sausages in a skillet filled with 1/2 to 3/4 inches of water. Simmer over medium-high heat until the water evaporates, approximately 20 minutes. Then, uncover and let the sausages fry in their own oil until golden brown, about 8 minutes more.

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