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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Thanks SO much for all your awesome recipes! For the longganisa, instead of using vinegar as a substitute for ECA, my thought is that regular citric acid (used in canning low-acid vegetables, e.g., tomatoes) would be a better choice since this is a non-smoked sausage. Citric acid wouldn’t affect the flavor profile as much as vinegar would. What are your thoughts on using regular citric acid for this recipe? Thanks!
That would be interesting. It will slightly change the texture a bit..
I’m trying this today. Sausage is made and in the fridge. I used vinegar as the encapsulated citric acid is difficult to find here in South Africa. But it looks like a great sausage and I’m hoping all my meetings are online tomorrow (there is quite a bit of garlic in this one!)