Title: Longganisa (filipino-style sausages)
 Categories: Filipino
      Yield: 1 Servings
 
           Mixture of 30% ground beef
           And 70% ground pork
           For every 2.2 pounds (1 kilo
           Mixture add:
  2 1/2 tb Salt
  1 1/2 tb Sugar
  1 1/2 tb Soy sauce
      2 tb Vinegar
      2 tb Wine
    1/8 ts Saltpeter; (salitre)
      1 ts Ground pepper
      2 ts Chopped garlic
           Sausage casings
           Available any butcher shop
 
   Mix all ingredients together and cure mixture for 5-6 days in the
  refrigerator and stuff into casings. This kind of sausage should be
  stored in a cooler, ready for use. To cook: Place a small amount of
  water in a skillet. Place sausages and let boil in water for about 10
  minutes. With a fork, pierce casings. The Longganisa will be ready
  when juices flow out and turn a dark caramel color. The sausages
  should also turn the same color and some oil should leak out.
  Suggestions: You can eat the Longganisa and tapa with pieces of
  lightly salted tomatoes. This will make a perfect compliment to the
  sinangag.
    Recipes taken directly from the cookbook called Favorite Filipino
  Dishes by J.F Silverio, Solar Publishing: Manila. All measurements
  were converted to coincide with American measurements. All recipes
  that contain names (Kuyas Bill and Chris' and Ate Wong's) really are
  recipes that belong to them.