How to Make Alaminos Longganisa
Alaminos Longganisa is a savory Filipino sausage from Pangasinan, known for its robust garlic flavor, refined saltiness, and vibrant yellow hue.
Servings: 2 dozen
Calories: 767kcal
Ingredients
- 3/4 kilo ground lean pork pork shoulder or pork butt
- 1/4 kilo pork fat ground coarsely
- 4 Tbsp. sugar
- 2 Tbsp. coarse salt
- 2 tsp. ground black pepper
- 2 Tbsp. vinegar
- 1/4 tsp. salitre
- 1/2 Tbsp. soy sauce
- 2 Tbsp. chopped garlic
- 1 Tbsp. rum
- Atsuete powder dilute in 1 Tbsp warm water (or yellow food coloring)
- Hog casings
Instructions
How to make Alaminos Longganisa:
- Mix all ingredients thoroughly in a bowl except the hog casing. Adjust the atsuete powder or food coloring until you achieve the desired color. Cover the bowl with cling wrap or lid and refrigerate for 5 days.
- Stuff mixture in pork casings using a funnel or sausage stuffer. If using dried hog casing, soak in warm water for 3 minutes before stuffing. Divide the longganisa by twisting into 2 inch links then tie with strings.
- Hang to dry for 4 hours in shaded area. To cook the longganisa, fry in hot oil until golden brown. Serve with fried rice and fried egg.
Notes
Cooking Tips:
- Flavor Infusion: Allowing the mixed garlic ingredients to rest in the fridge for several hours or overnight before stuffing the casings is a smart move. It gives the flavors a chance to blend together nicely, creating a richer, more intense garlic taste.
- Proper Stuffing Technique: When stuffing the pork mixture into the casings, take care not to overstuff them. Overfilled casings risk bursting during cooking. Using a sausage stuffer or funnel can aid in evenly distributing the filling within the casings.
- Safe Handling: Shaping longganisa links by hand with sharpened palm sticks poses a safety hazard. To minimize risks, consider employing kitchen twine to securely divide the stuffed sausage into individual links prior to cooking.