Philippine Longanisa de Eugenio (Sweet Sausage)

These sweet, Filipino pork sausages take a little while to stuff, and then require 4 days to cure, but your effort will be well worth it. Fry this until golden brown, serve with eggs, and you are in breakfast heaven!

• Preparation Time: 45 mins
• Cooking Time: 28 mins
• Total Time: 1 hr 13 mins
• Calories: 496 Calories

Ingredients

• 2 pounds ground pork
• 1 teaspoon dried oregano
• 1 tablespoon minced garlic
• 1 pound coarse ground pork back fat
• Hog casing, rinsed well
• 0.5 cup white sugar
• 0.25 teaspoon ground ginger
• 0.25 cup distilled white vinegar
• 0.5 teaspoon ground pepper
• 4.5 teaspoons fine salt
• 0.5 teaspoon curing salt (Prague powder #1)

Recipe Instructions

Step 1

Stir sugar, salt, oregano, black pepper, curing salt, and ginger together in a small bowl until combined; set aside.

Step 2

Combine ground pork, ground pork fat, and garlic in a large bowl; sprinkle with sugar mixture. Pour in vinegar; mix thoroughly.

Step 3

Rinse hog casing very well until all salt or brine is gone; tie a knot at one end of the casing, then thread the other end onto a sausage stuffing tube. Stuff the casing with the pork sausage mixture, twisting the filled casing every 2 1/2 to 4 inches to form links. Once all sausage mixture has been used, tie a knot at the end of the last link.

Step 4

Tie ends of each sausage link tightly using fine cotton kitchen twine, then cut between each link to separate. Transfer links to a glass or plastic container. Cover; allow to mature in the refrigerator for 4 days, after which point they may be frozen.

Step 5

To cook longanisa, fill a skillet with 1/2 to 3/4 inches water; add thawed sausage links. Simmer over medium-high heat until water evaporates, about 20 minutes. Uncover, and allow sausages to fry in their own fat until golden brown, about 8 minutes more.