Monday, August 10, 2009

Longganisa De Regado Recipe

• 500 grams pork with 15% pork fat
• 3/4 tbsp salt
• 1/4 teaspoon praque powder
• 1/8 teaspoon black pepper
• 3/4 tbsp sugar
• 1 tsp chopped & fried garlic
• 1 teaspoon peppercorn (crushed)
• 1/8 teaspoon nutmeg
• 1/8 teaspoon thyme
• 1/4 teaspoon vegamine (optional)

Grind the meat then mix all the above ingriedients in a bowl. Cure in the refigerator for two (2) days. Stuff the mixture into casings.

If you're wondering where and how to get longganisa casings, its the pig's small intestines you can buy from the butcher, but make sure thoroughly clean and dry them during preparation for sausage making.

Skinless Longganisa

Being Kapampangan, I think its a must to share my mom's longganisa recipe, after all the whole Pampanga province has several competitive brands of cured meat products, ranging from sugary tocino to tasty and spicy longganisa.

• 1/2 kilo pork with 15% pork fat (ground)
• 1/4 cup brown sugar (packed)
• 1/4 tbsp salt
• 1/2 chili sauce
• 1-1/2 tbsp Worchestershire sauce
• 1/2 tbsp chopped garlic
• 1/2 praque powder
• 1/4 teaspoon vegamine (optional)
• 1-1/2 tbsp meat dressing (gourmet)
• 1/8 teaspoon black pepper

Note: Prague Powder is an ingredient commonly used in curing meat. It gives tocino and longganiza its pink or reddish color. It can be bought at Divisoria Public Market or specialty baking & culinary supply shops.

Mix the pork well with the seasoning together, mash the mixture in a bowl, leave to cool at room temperature. Keep in freezer.

A Great Article on curing your homemade meats
Optional: You may also stuff the mixture into sausage casings.
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