Instructions. Grind meats through 3/8” (8 mm) plate. Mix with all ingredients. Stuff into 32 mm hog casings forming links 2” (5 cm) long. Tie the links with twine. Cook before serving. A common method is to cook the sausage over low heat and then pan fry until brown.
Spoon a spoonful of the meat into a wrapper and spread along one side forming a log, approximately 8-10cm long and 2cm thick. Roll and wrap then fold both ends to close and seal. Place the Longganisas in a plastic bag or box and store in the fridge at least overnight before cooking.
The ingredients used for these differ on the resources available in the area it is made. In the Northern part of the Philippines, there’s Vigan longganisa which are small in size and very rich in garlic. In Bulacan province where my grandma is from, Calumpit (a town name) longganisa is flavored with equal parts of garlic and black peppers.
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how to make longganisa step by step
