Langaniza ( Philippine Sweat Sausage) W/Garlic Rice

Discussion in 'Sausage' started by tropics, Sep 23, 2015.

  1. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    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
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    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
     
  3. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looks good so far,,, I will be waiting,, [​IMG]

    DS
     
  4. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    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 !
     
  5. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    These sound/look great... just curious about the cure... does it really need the cure since they are not going to be slow smoked ??
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Nice Job Richie!!-------------------------[​IMG]

    Those are gonna be Awesome!![​IMG]

    Maybe you read the directions wrong-----After mixing Breakfast Patties, Kielbasa, and these Langaniza, maybe it's you who should rest for 4 days???[​IMG]

    Bear
     
  7. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    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. [​IMG]
     
    Last edited: Sep 23, 2015
  8. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    JJ You gave me a great idea,Breakfast for Sunday Thanks haven' had this in a few years.

    Richie
     
  9. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Never had it but I'm going to save this one for a try! Nice looking sausages!
    POINTS!
     
  10. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Yup, gonna try this one to.

    Sounds great.
     
  11. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    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
     
  12. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    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.
     
  13. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    DS this is like curing Bacon the waiting game.

    Richie
     
  14. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    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
     
  15. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    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
     
  16. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    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
     
  17. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    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
     
  18. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    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
     
  19. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Yumm!! Of course we want the recipe for the rice!
     
  20. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

Share This Page