Originally Posted by DanMcG
Looks good to me Poi, any chance you could share the recipe?
Sure Dan the credit for the recipe goes to Marvin Gapultos the owner of an LA Food blog "Burnt Lumpia" If you can't find filipino vinegar, use a good quality apple cider vinegar.
Homemade Longanisa v2.0
Makes 15-20 sausage links
(For a more in-depth read on sausage making, see my original post on Homemade Longanisa)
2.5 pounds boneless pork butt, cut into small cubes
½ pound pork jowl fat or backfat, cut into small cubes
2 Tablespoons good quality sea salt (about 0.90 oz.)
2 teaspoons freshly ground black pepper
½ teaspoon red pepper flakes
10 large cloves of garlic, finely diced
3/4 cup chilled Sukang Iloco, or other Filipino vinegar
Hog casings, soaked overnight in water and then rinsed well inside and out.
Combine the cubed pork, fat, salt, black pepper, red pepper flakes, and garlic in a large bowl. Cover and refrigerate overnight.
The next day, grind the chilled pork mixture through the large die of a meat grinder. Add the chilled vinegar to the ground meat and mix with your hands until just combined.
Form a small patty from the sausage mixture and fry the patty in a bit of oil until cooked throughout. Taste the cooked patty for seasoning. Add additional seasoning to sausage mixture if needed. Cover and return the sausage mixture to the refrigerator and chill for one hour.
Fit the hog casings over a sausage stuffing tube then tie the loose end of the hog casing with kitchen twine. Stuff the casing with all of the meat mixture. Tie off the open ends of the casing with more kitchen twine. Using the width of your palm, measure off individual links by pinching the sausage, twisting links, and then tying the links with kitchen twine.
Store fresh sausage in the fridge for up to a week, or in the freezer for up to 3 months, until ready to cook.