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Langaniza ( Philippine Sweat Sausage) W/Garlic Rice

post #1 of 26
Thread Starter 

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

post #2 of 26

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

post #3 of 26

Looks good so far,,, I will be waiting,, :popcorn

 

DS

post #4 of 26

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 !

post #5 of 26
These sound/look great... just curious about the cure... does it really need the cure since they are not going to be slow smoked ??
post #6 of 26

Nice Job Richie!!-------------------------:points:

 

Those are gonna be Awesome!!:drool

 

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

post #7 of 26
Thread Starter 
Quote:
Originally Posted by JckDanls 07 View Post

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. :wife:

post #8 of 26
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post
 

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

post #9 of 26
Never had it but I'm going to save this one for a try! Nice looking sausages!
POINTS!
post #10 of 26
Yup, gonna try this one to.

Sounds great.
post #11 of 26
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. th_dunno-1[1].gif
post #12 of 26
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.
post #13 of 26
Thread Starter 
Quote:
Originally Posted by driedstick View Post
 

Looks good so far,,, I will be waiting,, :popcorn

 

DS

DS this is like curing Bacon the waiting game.

Richie

post #14 of 26
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post
 

Nice Job Richie!!-------------------------:points:

 

Those are gonna be Awesome!!:drool

 

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

post #15 of 26
Thread Starter 
Quote:
Originally Posted by CrazyMoon View Post
 

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

post #16 of 26
Thread Starter 
Quote:
Originally Posted by c farmer View Post

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

post #17 of 26
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

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

post #18 of 26
Thread Starter 

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

post #19 of 26
Quote:
Originally Posted by tropics View Post

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!
post #20 of 26
Thread Starter 

Garlic Rice

 

http://www.smokingmeatforums.com/t/235656/garlic-rice

 

You can add more garlic or less this is to taste

 

Thanks for looking 

Richie

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