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Recipe by: guy-rene
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See below ingredients and instructions
2 1/2 T salt
1 1/2 T sugar
1 1/2 T soy sauce
2 T vinegar
2 T wine
1/8 t saltpeter (salitre)
1 t pepper,Ground
2 t garlic,Chopped
1 sausage casings
The ingredients listed will cure 1 kilo of sausage meat, which
should
be 30% ground beef and 70% ground pork.
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.
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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