Sweet Philippine Longanisa Sausage

Follow our step-by-step guide on how to make Sweet Philippine Longanisa Sausage.

1. Step 1

   In a small bowl, blend white sugar, fine salt, dried oregano, ground black pepper, curing salt, and ground ginger until evenly mixed.

2. Step 2

   Set this flavorful blend aside.

3. Step 3

   In a larger mixing bowl, combine ground pork, coarse ground pork back fat, and minced garlic.

4. Step 4

   Sprinkle the sugar mixture over the meat and drizzle in distilled white vinegar.

5. Step 5

   Mix everything together thoroughly, ensuring all ingredients are well incorporated.

6. Step 6

   Rinse the hog casing under cold water to remove any salt or brine, then tie a knot at one end.

7. Step 7

   Carefully slide the other end onto a sausage stuffing tube.

8. Step 8

   Fill the casing with the pork mixture, twisting it every 2.

9. Step 9

   5 to 4 inches to create individual links.

10. Step 10

    Once the mixture is fully used, tie a knot at the end of the last link.

11. Step 11

    Using fine cotton kitchen twine, secure the ends of each sausage link tightly, then cut between them to separate.

12. Step 12

    Place the links in a glass or plastic container, cover, and let them mature in the refrigerator for four days.

13. Step 13

    After this period, the sausages can be frozen for future enjoyment.

14. Step 14

    To cook the longanisa, fill a skillet with half to three-quarters of an inch of water and add the thawed sausage links.

15. Step 15

    Simmer over medium-high heat until the water evaporates, which should take about 20 minutes.

16. Step 16

    Once the water is gone, uncover the skillet and allow the sausages to fry in their own fat until they achieve a golden brown hue, approximately eight minutes.

17. Step 17

    Enjoy the rich flavors and satisfying textures of your homemade longanisa, a true delight for any meal.