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Recipes · Sausage

Sausage, Longanisa (Filipino Sausage)

Longanisa are Filipino chorizos. These cured sausages are famous in almost every Philippine region. The famous varieties of longanisa are : Vigan , Lucban, and Guagua which were named according to the town that they came from. Pork is the most common meat used in making this sausage; Chicken, beef, and even tuna are sometimes used as alternatives. This Longanisa Recipe that we have here involves curing the meat using Prague powder and sodium phosphate. Prague Powder or pink curing salt is responsible in preserving the meat and inhibits the growth of certain bacteria. Sodium phosphate, on the other hand, acts as an emulsifier. It makes to immiscible ingredients (like fat and liquid) mix together in complete harmony. Aside from these ingredients, extenders such as carageenan and TVP are required only if you will be using this for commercial purposes. If this will be for personal consumption, then extenders are not necessary. It is very important that you follow the measurement of the ingredients as stated in the recipe below. Using more than the required ingredients (especially the curing ingredients) is not good.

Sausage

Sausage, Longanisa (Filipino Sausage)
Prep 18 minutes
Cook 20 minutes

Longanisa are Filipino chorizos. These cured sausages are famous in almost every Philippine region. The famous varieties of longanisa are : Vigan , Lucban, and Guagua which were named according to the town that they came from. Pork is the most common meat used in making this sausage; Chicken, beef, and even tuna are sometimes used as alternatives.

This Longanisa Recipe that we have here involves curing the meat using Prague powder and sodium phosphate. Prague Powder or pink curing salt is responsible in preserving the meat and inhibits the growth of certain bacteria. Sodium phosphate, on the other hand, acts as an emulsifier. It makes to immiscible ingredients (like fat and liquid) mix together in complete harmony. Aside from these ingredients, extenders such as carageenan and TVP are required only if you will be using this for commercial purposes. If this will be for personal consumption, then extenders are not necessary.

It is very important that you follow the measurement of the ingredients as stated in the recipe below. Using more than the required ingredients (especially the curing ingredients) is not good.

Ingredients

  • 4 + Ingredients
  • 2 1/4 lbs ground pork
  • 1 tablespoon coarse salt
  • 1/2 teaspoon Prague powder #1
  • 1 teaspoon sodium phosphate
  • 1/4 cup cold water
  • 1/4 cup TVP Textured Vegetable Protein
  • 1 tablespoon Isolate
  • 1/2 teaspoon Carrageenan
  • 2 tablespoon sugar
  • 6 tablespoon garlic minced
  • 2 tablespoon paprika for color
  • 3 tablespoon Anise Liquor
  • 1 tablespoon ground black pepper
  • 2 tablespoon pineapple juice
  • 1/2 teaspoon meat enhancer optional

Directions

  1. In a large container mix the salt, Prague powder, phosphate, Anise liquor, and water
  2. Add the Textured Vegetable Protein, Isolate, and Carrageenan
  3. Add the ground pork followed by the sugar, garlic, paprika, ground black pepper, pineapple juice, and meat enhancer then mix thoroughly.
  4. Place inside the refrigerator for 12 hours. (Note: Take note of the time. The mixture will smell sour if left for more than 12 hours)
  5. Shape and wrap the longanisa individually. You can use sausage casings or you can simply shape the mixture over a wax or parchment paper. At this point, the finished product is ready to be cooked.