Follow basic sausage preparation practices when making this sausage.
- Clean and Sanitize all of your equipment.
- Chill your meat to below 35F
- Keep your meat and grinder parts very cold while grinding
- Any liquid that is added to the mince needs to be ice cold
- Mix your very chilled meat and seasonings till the mince becomes very tacky
- Stuff the mince into sausage casings
- Cook till the internal temperature reaches 155F
Here are a few things you might find useful when making sausage
- High Quality Natural Casings (AA Grade)
- Iodophor Sanitizer
- Encapsulated Citric Acid
- MK4 Thermapen (Accurate Thermometer)
- Chef Knife – KOTAI
- Boning Knife
- Sausage Pricker
- Meat Grinders
- Meat Mixers
- Sausage Stuffers
Enjoy the video and the recipe. If you have any questions feel free to ask away. If you make this at home I’d love to hear about how it came out!!
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Substitution for encapsulated citric acid
- 30 ml vinegar
- Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place in the freezer for an hour or until the temp reaches 32f – 34F.
- Grind your very chilled meat/fat on a medium plate
- Mix the meat with the rest of the spices (except encapsulated citric acid) and soy sauce till it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down.
- Once your meat is the proper consistency add the encapsulated citric acid (or vinegar) and mix for another 30 seconds.
- stuff into 30-34,, hog casings and tie off into 3 inch links. Alternatively you could form into sausage links without a casing.
- To prepare this sausage, place the longganisa in a pan with a 1/2 inch of water. Simmer on a medium heat. After the water cooks down, cook for another 5-7 minutes. The longganisa will begin to fry in it's own fat and and the sugars will start to caramelize. Once finished serve and enjoy.
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