Longganisa hamonado (salchicha dulce filipina)

Ingredientes

• 1 kilogram ground pork (- 20%-30% fat)
• 1/2 cup brown sugar (- or more)
• 1 head garlic (- finely chopped)
• 1 tablespoon soy sauce
• 1000 mg Ascorbic Acid (- crushed and dissolved in 1 Tbsp cold water)
• 1 tablespoon salt
• 3 tablespoons coconut vinegar
• 1 teaspoon ground pepper
• 1 tablespoon paprika powder (-optional)
• sausage casing ((or wax paper for skinless))

Preparación

1. 1

   Put all the ingredients in a bowl, except for the casing, and mix well until fully combined. Cover bowl with a plastic wrap or transfer into a container with a cover. Let it marinate in the fridge for at least an hour.

2. 2

   Close one end of a sausage casing with a knot or tie it with a thin rope or a cooking twine. Fill the sausage casing with the meat mixture. Use a funnel if you have one. Insert the nozzle of the funnel through the open end of the casing all the way to the closed end. Scoop the meat mixture, into the funnel and gently pack into the casing. Once filled tie a knot to enclose. To create the links tie a rope or twine around it at every about 2-3 inches interval.

3. 3

   Once in the casing, place them in a tray and put in the fridge for a day or two to dry out. Pack them in zip locks or cantainer with lid and can be refrigerated for several days. You can also freeze them for longer storage time.

4. 4

   To cook, place sausages (uncut) in a skillet. Using a toothpick, prick a hole or two on each sausage then add some water just enough to reach about halfway up the sausages and cook in medium heat. Let it simmer until water is goned.

5. 5

   Usually, there is no need to add oil since it will have enough from the fats from the sausages itself but add some if needed. Cook until browned and sugar has caramelized.

6. 6

   Transfer to a serving plate and serve with rice.