LONGGANISA / Philippine BBQ Sausage Recipe

LONGGANISA / Philippine BBQ Sausage
(Fresh sausage type, coarse mixture)

Raw materials: (calculated for 10 kg batch)
60.00 % Pork trimmings, fresh 6.000 kg
40.00 % Pork belly without rind 4.000 kg

(per kg of raw materials) (total for 10 kg)
7.00 g Nitrite curing salt 70.00 g
7.00 g Common salt (refined) 70.00 g
2.50 g Phosphate 25.00 g

(per kg of raw materials) (total for 10 kg)
50.00 g Sugar (refined) 500.00 g
20.00 g Pineapple juice 200.00 g
10.00 g Anisado wine 100.00 g
20.00 g Garlic, fresh 200.00 g
5.00 g Black pepper, ground 50.00 g

chicken longganisa

CUT– Fresh meats into small pieces
MIX– Fresh meats, additives, seasonings
GRIND– Meat/seasonings mixture 5 mm
All ground materials thoroughly
STUFF- Into natural sheep casings (22-24 mm)
PORTION– Link to sausages of desired size (60-100 g)
Below +4°C, shelf life < 4 days
PREPARE- Fry in a frying pan or roast on a grill

Gunter Heinz & Peter Hautzinger – Meat Processing Technology

One Reply to “LONGGANISA / Philippine BBQ Sausage Recipe”

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