Kitty said: Yes.How do you make a Vigan Longganisa/ sausage?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you make a Vigan Longganisa/ sausage?),it will help you,my kids.
Can someone provide me the recipe?
Answers:
See this website for the recipe.
Other Answers:
If I tell you, you won't eat it.
BRB I'm looking for the recipe now.
Source(s):
http://search.yahoo.com/search?p=Vigan+Longganisa+%2F+sausage&fr=FP-tab-web-t-333&toggle=1&cop=&ei=UTF-8
Sincer I don't know of a vigan sausage, I would just say to make the lasagna without it, if you like cheese, you can add more. I think I would try the store bought first.
Longganisa (Phillipine Sausage)
Longganisa is a native Phillipine sausage. The seasonings vary depending on the regional origin. Lucban and Vigan longganisa are garlicky, for instance. Then there is sweet longganisa called hamonado. Longganisa comes in various sizes as well. Some are made with beef or chicken instead of pork. Sweet or spicy, small or large, longganisa is a popilar Filipino breakfast item.
? kg (about 26 ounces) lean pork, diced
? kg (about 9 ounces) fat, diced
2 ? level tablespoon. salt
1 ? tablespoon sugar
1 ? tablespoon soy sauce
2 tablespoon vinegar
2 tablespoon wine
1/8 teaspoon of saltpeter
1 teaspoon of ground pepper
2 teaspoon of chopped garlic
sausage casings
Mix all ingredients together and cure mixture for 5 to 6 days in the refrigerator and stuff into casings. This kind of sausage should be stored in a cooler, ready to cook.
Place a small amount of water in a skillet. Place sausages and let boil in water for about 10 minutes. With a fork, pierce casings.
The longganisa will be ready when juices flow out and turn a dark caramel color. The sausages should also turn the same color and some oil should leak out. Longganisa:
* 2 lbs lean pork meat coarsely chopped or ground
* 1 lb pork fat, diced
* 1/4 tsp salitre (saltpeter)
* 5 cloves garlic, crushed
* 1/3 tsp ground bay leaf or 1 leaf finely chopped
* 3 tbsp brown sugar
* 1/4 cup soy sauce
* 1/3 cup vinegar
* 1-1/2 tsp salt
* 2 tsp paprika
* 1 tsp black pepper
* 1 tsp red pepper flakes (optional)
Sausage casing.
Combine all ingredients except casing and let stand for 1-2 hours. Fill casing w/ mixture. Tie ends of casing with kitchen cord at every 4 inches interval. Let ripen in the fridge for 2 days. When ready, put desired amount of sausages in skillet. Add 1/2 to 1 cup of water to come up to about 1/2 inch of skillet. Prick sausages with fork. Let simmer over medium heat until water evaporates, about 15 minutes. Let sausages brown in their own fat for 3-5 minutes more. serve hot.
Source(s):
http://forum.filipinorecipe.com/_disc01/000000e4.htm
correctness,It's Non-profit and only for informational purposes.
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