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Philippine Pork Sausages (Longganisa) Recipe

Philippine Pork Sausages (Longganisa) Recipe

Philippine Pork Sausages (Longganisa) Recipe

Ingredients :

    • 1 lb (500 g) ground pork
    • 4 tablespoons Filipino vinegar (suka) or apple cider vinegar
    • 4 cloves garlic, minced
    • 1 teaspoon freshly ground black pepper
    • 7 oz (200 g) caul fat
    • 1/2 teaspoon salt

Method :

    1. Mix the pork, vinegar, garlic and pepper in a large bowl. Shape the mixture into cylindrical rolls that are about 1 in (21/2 cm) thick and 3 in (8 cm) long. Place each roll on a section of the caul fat and fold the veil-like membrane over to enclose it. Form sausages in this way with all the meat and caul fat. Season the uncooked sausages with a light sprinkling of the salt.
    2. Place the sausages with the overlapping folds of caul fat facing down on a lightly greased skillet and cook to seal them. Cook the sausages for 7-10 minutes, drain on paper towels and serve hot or at room temperature.

Note : You can purchase caul fat from your butcher, although you may have to reserve it the day before.

Serves 4-6
Preparation time : 25 mins
Cooking time : 15 mins