Longganisa - Kawaling Pinoy (2024)

• 2 pounds lean ground pork
• 1 pound pork fat, minced
• 1 head garlic, peeled and minced
• 2 tablespoons soy sauce
• 2 tablespoons anisado wine
• 1 tablespoon vinegar
• ½ cup brown sugar
• 1 tablespoon salt
• 1 teaspoon ground black pepper
• 1 teaspoons paprika
• hog casings, about 12 to 15 feet
• 1 cup water
• 2 tablespoons canola oil

Equipment

• funnel
• kitchen twine

US CustomaryMetric

• In a bowl, combine ground pork, pork fat, garlic, soy sauce, anisado wine, vinegar, brown sugar, salt, pepper, and paprika. Stir until well-blended.

• Refrigerate for about 2 hours to allow flavors to meld and to firm up the meat mixture.

• In a bowl, soak casings in warm water for about 30 minutes and drain well. In the sink, run warm water through casings. Check for spots with leaks and cut these sections.

• On one end of the casing, insert the nozzle of a funnel. Scoop pork mixture into funnel and gently pack into casings, leaving about 5 inches on both ends. Tie off one end into a double knot. Alternatively, you can tie it with fine kitchen twine.

• To make individual sausage links, pinch sausage at intervals of about 4 inches. Gently twist the sausage link at this "pinched" point in one complete rotation.

• Repeat this process down the coil but alternating the direction of twisting (towards you and away from you) from one link to the next. Tie off the other end into a double knot or with kitchen twine.

• Place in a ziplock bag and refrigerate overnight or freeze.

• When ready to cook, cut sausage into individual links and prick once or twice.

• In a pan over medium heat, combine links and water and bring to a boil. Lower heat, cover, and continue to cook until meat is cooked through and liquid is almost absorbed.

• Add oil and continue to cook, stirring regularly, until sausages are caramelized. Remove from pan and serve hot.

• If you don't want to use or can't find pork fat, use 75% lean/25% fat ground pork ratio.
• Do not overstuff casings to keep them from bursting during cooking.
• Nutritional info is estimated at two links per serving.