Longganisa

Follow basic sausage preparation practices when making this sausage.
  1. Clean and Sanitize all of your equipment.
  2. Chill your meat to below 35F
  3. Keep your meat and grinder parts very cold while grinding
  4. Any liquid that is added to the mince needs to be ice cold
  5. Mix your very chilled meat and seasonings till the mince becomes very tacky
  6. Stuff the mince into sausage casings
  7. Cook till the internal temperature reaches 155F

Here are a few things you might find useful when making sausage

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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Longganisa

A sweet/garlicky breakfast sausage
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
How much do you want to make? 1000 grams

Ingredients

Substitution for encapsulated citric acid

  • 30 ml vinegar

Instructions

  • 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 Cook

  • 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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3 thoughts on “Longganisa

  1. Michael Rodger
    Michael Rodger

    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!

    1. Eric
      Eric

      That would be interesting. It will slightly change the texture a bit..

  2. Tinus
    Tinus

    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!)

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