Best 2 Philippine Longanisa De Eugenio Sweet Sausage Recipes

Philippine Longanisa de Eugenio sweet sausage is a popular breakfast dish that is enjoyed all over the country. Originating from the province of Batangas, this sweet and savory sausage is made from ground pork, garlic, salt, sugar, and spices. Eugenio sweet sausage is known for its distinct flavor profile, which is sweet, tangy, and slightly smoky. It is traditionally paired with fried rice, sunny-side up eggs, and pickled vegetables, but it can also be enjoyed on its own or as an ingredient in other dishes. If you're looking for a delicious and authentic Filipino breakfast recipe, look no further than this traditional Philippine Longanisa de Eugenio sweet sausage.

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PHILIPPINE LONGANISA DE EUGENIO (SWEET SAUSAGE)

Philippine Longanisa de Eugenio (Sweet Sausage) image

This is for the taste minded. Favorite of Asia, a simple sweet sausage. Have it with eggs and you are in breakfast heaven!

Provided by Eugenio Vincenzo

Categories World Cuisine Recipes Asian Filipino

Time P4DT1h13m

Yield 12

Number Of Ingredients 11

Ingredients

½ cup white sugar
1 teaspoon dried oregano
¼ teaspoon ground ginger
½ teaspoon ground pepper
4 ½ teaspoons fine salt
½ teaspoon curing salt (Prague powder #1)
1 tablespoon minced garlic
2 pounds ground pork
1 pound coarse ground pork back fat
¼ cup distilled white vinegar
Hog casing, rinsed well

Steps:

In a small bowl, stir together sugar, oregano, ginger, pepper, salt, and curing salt until evenly combined; set aside. Mix together garlic, ground pork, and ground pork 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 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.

Nutrition Facts : Calories 496 calories, Carbohydrate 8.7 g, Cholesterol 70.6 mg, Fat 44.4 g, Fiber 0.1 g, Protein 14.6 g, SaturatedFat 16.2 g, Sodium 1011.4 mg, Sugar 8.3 g

FILIPINO LONGANISA SAUSAGE RECIPE - (3.9/5)

Filipino Longanisa Sausage Recipe - (3.9/5) image

Provided by á-5765

Number Of Ingredients 14

Ingredients

2 pounds lean pork meat, coarsely ground or chopped and chilled
3/4 pound pork fat, diced
1/4 teaspoon salitre (available in drug stores as salt peter) or 1 teaspoon Morton's Tender Quick (sodium nitrate, sodium nitrite) available in most grocery stores.
6 cloves garlic, minced
1/3 teaspoon ground bay leaf or 1 leaf finely chopped, optional
2 tablespoons sugar cane vinegar or 3 tablespoons brown sugar
2 tablespoons achuete oil or 1 tablespoon achiote paste
1/8 cup soy sauce
1/8 cup rice or white vinegar
1 1/2 teaspoons sea salt
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon red pepper flakes, optional
Sausage casing

Steps:

Combine all ingredients except casing and let stand for 1 to 2 hours. Fill casing with mixture. Tie the end of the casing with kitchen string. Twist the sausage at every five inches or so to form the sausages. Place finished sausages on a tray and let them cure and dry in the refrigerator for 4 to 5 days, turning them over once a day. When ready to cook, put desired number of sausages in a skillet. Add enough water to come halfway up the side of the links. Prick sausage lightly with a fork. Let simmer over medium heat until water evaporates. Add two tablespoons of oil and fry till nicely browned. Serve hot.

Tips:

Choose high-quality pork, preferably from a trusted butcher or local farm.
Grind the pork coarsely to ensure a juicy and flavorful sausage.
Use a combination of spices, such as garlic, paprika, and cumin, to create a unique and flavorful sausage.
Add a bit of sweetness to the sausage with brown sugar or honey.
Stuff the sausage into casings and cook it thoroughly before serving.
Serve the sausage with a variety of sides, such as rice, potatoes, or vegetables.

Conclusion:

The Philippine Longanisa de Eugenio is a delicious and versatile sausage that can be enjoyed in a variety of ways. Whether you are grilling, frying, or baking it, this sausage is sure to please everyone at your table. So next time you are looking for a new and exciting recipe, give the Philippine Longanisa de Eugenio a try!