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Longanisa (Filipino Sausage)

Longanisa (Filipino Sausage)

This is a recipe for longanisa. It is a type of Filipino sweet sausage.

⏱ Prep: 18 min ⏱ Cook: 20 min

Ingredients

  • 2.25 lb ground pork
  • 1 tbsp coarse salt
  • 1.5 tsp Prague powder #1
  • 1 tsp sodium phosphate
  • 1.25 cup cold water
  • 1.25 cup TVP Textured Vegetable Protein
  • 1 tbsp Isolate
  • 1.5 tsp Carrageenan
  • 2 tbsp sugar
  • 6 tbsp garlic minced
  • 2 tbsp paprika for color
  • 3 tbsp Anise Liquor
  • 1 tbsp ground black pepper
  • 2 tbsp pineapple juice
  • 1.5 tsp meat enhancer ( optional)

Instructions

  1. In a large container mix the salt, Prague powder, phosphate, Anise liquor, and water

  2. Add the Textured Vegetable Protein, Isolate, and Carrageenan

  3. Add the ground pork followed by the sugar, garlic, paprika, ground black pepper, pineapple juice, and meat enhancer then mix thoroughly.

  4. Place inside the refrigerator for 12 hours. (Note: Take note of the time. The mixture will smell sour if left for more than 12 hours)

  5. Shape and wrap the longanisa individually. You can use sausage casings or you can simply shape the mixture over a wax or parchment paper. At this point, the finished product is ready to be cooked.