From the recipe collection
Longganisang Taal
Garlicky Batangas sausage with vinegar, paprika, and a lightly sweet-savory cure.
- Prep time
- 40 min plus curing
- Cook time
- 20 min
- Yield
- 16–20 links
- Audio recipe
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Ingredients
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Method
- Chill the pork, fat, bowl, and spoon for 15 minutes so the fat remains distinct.
- Combine vinegar, soy sauce, sugar, paprika, garlic, pepper, and salt, then add to the meat and fat.
- Mix 2–3 minutes until tacky and able to cling to the bowl without smearing the fat.
- Fry a teaspoon-size test patty and adjust garlic, acidity, sweetness, or salt.
- Cover and refrigerate 8–24 hours.
- Stuff into casings or shape skinless links of equal size.
- Cook in a wide pan with 1/4 cup water over medium-low heat until the water evaporates and the centres reach at least 71°C.
- Brown in the rendered fat, turning often, then rest 3 minutes before serving.