| Sausage Andouille Chorizo I Chorizo II Hungarian Irish Kielbasa Garlic Kielbasa Lituanian Longganisa Polish 1 Polish 2 Kielbasa Polish Kielbasa Ukrainian Salami |
| Longganisa ~ Filipino-style Sausage Mixture of 30% ground beef and 70% ground pork For every 2.2 pounds (1 kilo) of mixture, add: 2 1/2-level tbsp salt 1 1/2 tbsp sugar 1 1/2 tbsp soy sauce 2 tbsp vinegar 2 tbsp wine 1/8-level tsp saltpeter (salitre) 1 level tsp ground pepper 2 level tsp chopped garlic sausage casings (available at any butcher shop) 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. Suggestions: You can eat the longganisa and tapa with pieces of lightly salted tomatoes. This will make a perfect compliment to the sinangag. |
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