Homemade sausage are simple, easy, and delicious. The thing I like the most about them is there is no casing which eliminates much of the hassle of making them. There is no need to mess around with casings. There is a unique blend of spices to these sausages which make them one of the most unique tasting sausages I have ever tasted. This originated as a Filipino recipe call Longganisa. As with any recipe, if something does not suit your taste buds, simply leave it out or add more of it. After the initial preparation, they must be stored in the freezer for about half an hour to allow them to firm up. Of course, you can leave them in there as long as your like. If you have the room, your are best to double or triple the recipe and make enough for a few meals. I love these homemade sausages served up with some sunny-side-up eggs on a Saturday or Sunday morning.
- 2 pounds ground pork
- 5 cloves garlic, crushed
- 2 tbsp paprika
- 1/2 cup dark brown sugar
- 1 tbsp salt
- 1 tsp black pepper
- 2 tbsp worcestershire sauce
- 2 tbsp soy sauce
- 7-8 drops of Tabasco sauce
- 10 – 5 inch by 5 inch pieces of wax paper
- Cooking oil or butter (for frying only)
- In a large mixing bowl, combine the ground pork, garlic, paprika, brown sugar, salt, pepper, Worcestershire Sauce, soy sauce, and Tabasco sauce. Using your hands or a wooden spoon, mix until everything is well combined.
- Scoop up about 2 tablespoons of the mixture and roll it into a log or cigar shape. Place it on one end of a piece of wax paper and roll it tightly. Repeat this process for the rest of the mixture.
- Place the sausages into a zip lock bag, seal it, and place it in the freezer until they are firm. This will take about 1/2 hour.
- Take the sausages out of the freezer and remove the wax paper. Add some oil to a frying pan, and fry the sausages for about 10 to 12 minutes. Test by cutting one of them in half to ensure there is no pinkness. Serve with eggs or the dish or your choice.
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