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Alaminos Longganisa
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5 from 1 vote

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.
Prep Time30 minutes
Cook Time5 minutes
Total Time35 minutes
Course: Pork Recipe
Cuisine: Filipino
Keyword: alaminos longganisa
Servings: 2 dozen
Calories: 767kcal
Author: Manny

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 of Alaminos Longganisa Recipe:

  1. 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.
  2. 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.
  3. 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.