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
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
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
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