philippine longanisa de eugenio (sweet sausage)

Ingredients

• Servings: 3
• 1/2 cup white sugar
• 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)
• 1 tablespoon minced garlic
• 2 pounds ground lamb
• 1 pound coarse ground lamb back fat
• 1/4 cup distilled white vinegar
• hog casing, rinsed well

Recipe

Preparation Time: 45 mins Cook Time: 28 mins Ready Time: 1 hr 13 mins


• in a small bowl, stir together sugar, oregano, ginger, pepper, salt, and curing salt until evenly combined; set aside. mix together garlic, ground lamb, and ground lamb fat in a large bowl until combined. sprinkle with spice mixture, pour in white vinegar, and mix thoroughly.
• 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 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.