Langaniza ( Philippine Sweat Sausage) W/Garlic Rice

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Jun 25, 2014
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Attleboro,Ma
Picked up 2 nice Pork Shoulder Blade Roast,froze one and ground the other for sausage.Decided we needed Breakfast, Smoked Kielbasa and Langaniza ( Philippine Sweat Sausage)
 
$1.49 lb. nice 


boned



cubed


ground


Stuffed with my Jerky Cannon


Wife didn't trust my twist LOL


These are wrapped and resting in the fridge for 4 days

Thanks for looking

Richie

                                                 Langaniza

 1/2 cup sugar
 1 Table spoon Garlic powder
 1 teaspoon dried oregano 
 1/4 teaspoon ground ginger
 1/2 teaspoon ground pepper
 4 1/2 teaspoons fine salt
 1/2 teaspoon curing salt (Prague powder #1)
 2 1/2 pounds ground pork (medium)
 1/4 cup distilled white vinegar ( White Wine)
 Hog casing, rinsed well

                                         Direction

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.

I have no idea why it has to rest

Thanks again

Richie
 
Love the stuff! I have a Filipino Aunt, by marriage, that fries up the sausage with Garlic Fried Rice and Eggs. Amazing cure-all after a hard night of drinking!...JJ
 
Looks good so far,,, I will be waiting,, 
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DS
 
Richie, I like to let my sausage rest in the fridge for two days to allow the spices to permeate throughout the casing. Yours will be seasoned well after four !
 
These sound/look great... just curious about the cure... does it really need the cure since they are not going to be slow smoked ??
 
Nice Job Richie!!-------------------------
points.gif


Those are gonna be Awesome!!
drool.gif


Maybe you read the directions wrong-----After mixing Breakfast Patties, Kielbasa, and these Langaniza, maybe it's you who should rest for 4 days???
PDT_Armataz_01_12.gif


Bear
 
These sound/look great... just curious about the cure... does it really need the cure since they are not going to be slow smoked ??
I think they use the cure because of lack of refridgeration in areas,this is sold by street vendors in places.

That is the only reason I can see.I love it so the way they make it is wthe way I will

Thanks for stopping 

Will be doing Breakfast Fillapino style Sunday

Richie

Just asked the wife and she said,it is not sold on the street and she does not know why they cure it. 
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Last edited:
 
Love the stuff! I have a Filipino Aunt, by marriage, that fries up the sausage with Garlic Fried Rice and Eggs. Amazing cure-all after a hard night of drinking!...JJ
JJ You gave me a great idea,Breakfast for Sunday Thanks haven' had this in a few years.

Richie
 
I can't think of a good reason to let it rest 4 days either, but maybe it's so it drys out some which would give ya a tighter firmer sausage when cooked. :dunno
 
I know that the recipe I have for the Portuguese Longaniza suggests resting for several days to dry the sausage and allow the flavors to marry and the tang to build. So I vote for drying and a bit of fermenting.

Portuguese Longaniza is similar to Linguica but not as spicy and no port wine. Spanish Longaniza is similar to chorizo. A friend of mine who lives in the phillipines says there are a few varieties of Longaniza. Most sweat and some heavy on the garlic and tangy.
 
 
Nice Job Richie!!-------------------------
points.gif


Those are gonna be Awesome!!
drool.gif


Maybe you read the directions wrong-----After mixing Breakfast Patties, Kielbasa, and these Langaniza, maybe it's you who should rest for 4 days???
PDT_Armataz_01_12.gif


Bear
John Thanks for the kind words,told the misses I need 4 days rest.Sorry can't type what she said.

Thanks for the Point I appreciate it

Richie
 
 
Richie, I like to let my sausage rest in the fridge for two days to allow the spices to permeate throughout the casing. Yours will be seasoned well after four !
4 days rest it sounds crazy but I have eaten this and its worth the wait,

Thanks for dropping a nice line and the Point I appreciate it

Richie
 
Yup, gonna try this one to.

Sounds great.
Adam this is some good stuff,I am going to try and convince the misses,to let me smoke some.Wish me luck LOL

Thanks for the Point I appreciate it

Richie
 
I know that the recipe I have for the Portuguese Longaniza suggests resting for several days to dry the sausage and allow the flavors to marry and the tang to build. So I vote for drying and a bit of fermenting.

Portuguese Longaniza is similar to Linguica but not as spicy and no port wine. Spanish Longaniza is similar to chorizo. A friend of mine who lives in the phillipines says there are a few varieties of Longaniza. Most sweat and some heavy on the garlic and tangy.
Case I guess most of the Spanish Cultures have this in some form.Thanks for the info and Thanks for the Point I appreciate it

Richie
 
Day 4 is here and we enjoyed a little with some Garlic Rice

Cooking use a pan with 1/2" or more water


Cook the sausage letting the water burn off


They will brown in the their own fat


Makes a mess in the pan but it makes a happy belly


Thanks for looking

if anyone wants the recipe for the Garlic Rice let me know.I will do a step by step

Richie
 
Day 4 is here and we enjoyed a little with some Garlic Rice

Cooking use a pan with 1/2" or more water


Cook the sausage letting the water burn off

They will brown in the their own fat

Makes a mess in the pan but it makes a happy belly

Thanks for looking
if anyone wants the recipe for the Garlic Rice let me know.I will do a step by step
Richie

Yumm!! Of course we want the recipe for the rice!
 
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