Ingredients :

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o Mixture of 30% ground beef And 70% ground pork For every 2.2 pounds (1 kilo Mixture add: 2 1/2 tb Salt
o 1 1/2 tb Sugar
o 1 1/2 tb Soy sauce
o 2 tb Vinegar
o 2 tb Wine
o 1/8 ts Saltpeter; (salitre)
o 1 ts Ground pepper
o 2 ts Chopped garlic
o Sausage casings--Available any butcher shop

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Method :

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Mix all ingredients together and cure mixture for 5-6 days in the refrigerator and stuff into casings. This kind of sausage should be stored in a cooler, ready for use. To cook: Place a small amount of water in a skillet. Place sausages and let boil in water for about 10 minutes. With a fork, pierce casings. The Longganisa will be ready when juices flow out and turn a dark caramel color. The sausages should also turn the same color and some oil should leak out. Suggestions: You can eat the Longganisa and tapa with pieces of lightly salted tomatoes. This will make a perfect compliment to the sinangag. Recipes taken directly from the cookbook called Favorite Filipino Dishes by J.F Silverio, Solar Publishing: Manila. All measurements were converted to coincide with American measurements.