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my home-made garlic & pepper sausage |
I made my own home-made sausage during the long weekend. It’s actually a Marco- Airene (Sarmiento) influence :-) They’ve been making their own longganisa for quite sometime now so I decided to make my own
too.
I didn’t do a longganisa coz it doesn’t taste like one. I call it home-made sausage, garlic and pepper flavor that is, because, one, I made it at home from scratch using any available spices and condiments in our kitchen, and two, because I stuffed it inside a hog casing for it to look like a sausage and it did.
Frederick will love it :-) hope so.
Ingredients :
Pork, ground – 500 grams
Beef, ground – 300 grams
Pork fat, ground – 200 grams
Garlic, finely ground - 30 cloves
Iodized Salt - 3 tsp
Sugar - 18 tsp
White Pepper – 4 1/2 tsp
**Moulin Special Grillade (Gigalou brand) – 1/2 tsp
Sweet Intestine / hog casing- less than 3oo grams
**Moulin Special Grillade : Frederickbought this inAfrica. I’ve been searching the internet as to the what spices and herbs were inside the grinder so I can have them next time but wasn’t able to find it.
Curing / Preserving Procedure:
1) Clean the internal and external part of the hog casing with salt and running water to take out the slime and the digested hog food

remove from the salty water and rinse several times
2) Mix all ingredients. Let it chill in the fridge for at least an hour. Stuff it inside the intestines/hog casing using an embudo
I need to buy a kitchen aid dough and batter mixer with a sausage stuffer and a meat grinder. I’d be making more sausages in the coming days.
This recipe makes around 12 pcs at +/- 100 g. each sausage log. 1 sausage for every serving.
Here's the estimated Nutritional values per sausage based on ingredients used.
Calories : 377.5 kcal Total Fat: 28.33 g.
Cholesterol : 80.50 mg. Saturated fat : 23.67 g.
Protein : 23.79 g Dietary fiber :
Sodium : 1,175 mg. Carbohydrate :
- Sharosem(4May2011)
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