Best 2 Philippine Longanisa De Eugenio Sweet Sausage Recipes

Craving for some unique and flavorful sausages? Look no further than the delectable Philippine Longanisa de Eugenio, also known as Sweet Sausage. Originating from the province of Pampanga, this variety of longganisa stands out with its distinctive sweet taste, a delightful departure from traditional savory sausages. Prepared using a blend of pork, beef, and spices, each bite of this sweet sausage offers a harmonious fusion of flavors, tantalizing your taste buds with its delicate sweetness and savory undertones. This article provides a comprehensive guide to mastering the art of making Philippine Longanisa de Eugenio, featuring three distinct recipes that cater to various cooking preferences. Whether you prefer the traditional method of grilling or frying, or are seeking a healthier alternative with baked longganisa, we have got you covered. Get ready to embark on a culinary journey and savor the exceptional taste of this sweet sausage, a true gem of Philippine cuisine.

Here are our top 2 tried and tested recipes!

PHILIPPINE LONGANISA DE EUGENIO (SWEET SAUSAGE)

Philippine Longanisa de Eugenio (Sweet Sausage) image

This is for the taste minded. Favorite of Asia, a simple sweet sausage. Have it with eggs and you are in breakfast heaven!

Provided by Eugenio Vincenzo

Categories World Cuisine Recipes Asian Filipino

Time P4DT1h13m

Yield 12

Number Of Ingredients 11

Ingredients

½ cup white sugar
1 teaspoon dried oregano
¼ teaspoon ground ginger
½ teaspoon ground pepper
4 ½ teaspoons fine salt
½ teaspoon curing salt (Prague powder #1)
1 tablespoon minced garlic
2 pounds ground pork
1 pound coarse ground pork back fat
¼ cup distilled white vinegar
Hog casing, rinsed well

Steps:

In a small bowl, stir together sugar, oregano, ginger, pepper, salt, and curing salt until evenly combined; set aside. Mix together garlic, ground pork, and ground pork fat in a large bowl until combined. Sprinkle with spice mixture, pour in white vinegar, and mix thoroughly.
Rinse the sausage casings very well until all of the salt or brine is gone; tie a knot at one end of the casing, then thread the other end onto a sausage stuffing tube. Stuff the casing with the sausage mixture, twisting the filled casing every 2 1/2 to 4 inches to form links. Once all of the sausage mixture has been used, tie the end of the last link.
Using fine cotton kitchen twine, tie the ends of each sausage link tightly, then cut between each link to separate. Place into a glass or plastic container, cover, and allow to mature in the refrigerator for 4 days, after which point they may be frozen.
To cook the longanisa, fill a skillet with 1/2 to 3/4 inches of water and add thawed sausages. Simmer over medium-high heat until the water evaporates, about 20 minutes. Uncover, and allow the sausages to fry in their own oil until golden brown, about 8 minutes more.

Nutrition Facts : Calories 496 calories, Carbohydrate 8.7 g, Cholesterol 70.6 mg, Fat 44.4 g, Fiber 0.1 g, Protein 14.6 g, SaturatedFat 16.2 g, Sodium 1011.4 mg, Sugar 8.3 g

FILIPINO LONGANISA SAUSAGE RECIPE - (3.9/5)

Filipino Longanisa Sausage Recipe - (3.9/5) image

Provided by á-5765

Number Of Ingredients 14

Ingredients

2 pounds lean pork meat, coarsely ground or chopped and chilled
3/4 pound pork fat, diced
1/4 teaspoon salitre (available in drug stores as salt peter) or 1 teaspoon Morton's Tender Quick (sodium nitrate, sodium nitrite) available in most grocery stores.
6 cloves garlic, minced
1/3 teaspoon ground bay leaf or 1 leaf finely chopped, optional
2 tablespoons sugar cane vinegar or 3 tablespoons brown sugar
2 tablespoons achuete oil or 1 tablespoon achiote paste
1/8 cup soy sauce
1/8 cup rice or white vinegar
1 1/2 teaspoons sea salt
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon red pepper flakes, optional
Sausage casing

Steps:

Combine all ingredients except casing and let stand for 1 to 2 hours. Fill casing with mixture. Tie the end of the casing with kitchen string. Twist the sausage at every five inches or so to form the sausages. Place finished sausages on a tray and let them cure and dry in the refrigerator for 4 to 5 days, turning them over once a day. When ready to cook, put desired number of sausages in a skillet. Add enough water to come halfway up the side of the links. Prick sausage lightly with a fork. Let simmer over medium heat until water evaporates. Add two tablespoons of oil and fry till nicely browned. Serve hot.

Tips:

Choose the right pork. Use a combination of fatty and lean pork for the best flavor and texture. Pork shoulder, Boston butt, and picnic roast are all good choices.
Grind the pork coarsely. This will help to keep the sausage moist and flavorful.
Season the pork well. Use a combination of garlic, onion, paprika, cumin, and oregano. You can also add other spices to taste, such as chili powder, cayenne pepper, or black pepper.
Mix the pork and spices thoroughly. Make sure that all of the pork is evenly coated with the spices.
Stuff the sausage into casings. You can use natural casings, such as pork casings or sheep casings, or you can use artificial casings, such as collagen casings.
Cook the sausage. You can cook the sausage in a variety of ways, such as grilling, frying, or baking. Make sure that the sausage is cooked through before eating.

Conclusion:

Longanisa de Eugenio is a delicious and versatile sausage that can be enjoyed in a variety of ways. It is a popular breakfast food in the Philippines, but it can also be served as an appetizer, main course, or snack. With its sweet and savory flavor, Longanisa de Eugenio is sure to please everyone at your table.