La Kusina

Longanisa

 Equipment / utensils

• Meat grinder
• Ingredients scale or measuring cup and spoons
• Knives
• Chopping board
• Casing (artificial or natural)
• Multipurpose plastic wrap (for skinless longanisa)
• Mixing bowl or basin

Ingredients:

• 600 g. pork lean
• 400 g. pork backfat
• 20 g. salt
• 30 g. sugar
• 10 g. fresh garlic
• 20 g. vinegar
• 6 g. black pepper
• 10 ml. pineapple juice
• 2 g. MSG
• 4 g. Prague powder
• 50 g. skim milk (used in skinless longanisa)

Procedure

1. Cut lean meat into about 1 inch cubes.
2. Chill to firm up, preferably at 0-4°C.
3. Grind or chop the lean meat.  Double grind meat especially those from old animals.  Let it pass through the coarse plate, then through the fine plate.
4. Bring back the ground meat to the chiller.
5. Prepare the back fat by removing the skin, freezing overnight and then cutting into ½ cm. cubes.  Fat may be ground also using coarse plate but cutting it to cubes is more desirable.
6. Prepare and weigh ingredients based on the formula above.  If the formulation contains nitrates like Prague powder and vinegar, dissolve first the Prague powder in water and pour it to the lean and fat mixture.  Mix meat while pouring the Prague powder.  Wait for about 10 minutes before adding other ingredients containing vinegar.
7. Mix all other ingredients together including liquid and dry spices.
8. Pour the mixture of ingredients into the lean and fat mixture.  Mix meat while pouring spices.  Continue mixing until spices are evenly distributed.
9. Put mixture in a refrigerator to cure overnight or proceed to no. 10.
10. Stuff mixture into casings.  In the absence of a stuffer, coconut fronds may be used.  Cut coconut fronds into about 5 inches.  Insert about ½ of into casings and slide the meat mixture through it. Push mixture into casings until fully filled.
11. Link sausage to 3-4 inches length using string.  Make sure to have about 1 cm. space between links so that when the sausages are cut, one knot remains with one link while the other knot remains with other link.

·        In the case of natural casing, plastic wrap can be used it is called ‘skinless longanisa’.

·        Longanisa can also be smoked at the temperature of 110°F for one or two hours or place under the sun for the same length of time.

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