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Meat from Philippines
Longganisa is the Philippine family of sausages, mostly pork, seasoned with garlic, pepper, salt, saltpetre, brown sugar and vinegar. Most are fresh or smoked and are classed as sweet (hamonado) or garlicky (de recado). The source read describes no fermentation, so this is a boundary entry.
A short entry: the sources we found record only what is said here about Longganisa itself.
| Pork lean and fat, in varying ratios | [wiki-longganisa] |
| Garlic, black pepper, coarse sea salt, saltpetre, muscovado or brown sugar and vinegar | Some versions add paprika, chilli or anise liqueur[wiki-longganisa] |
What changes: Lean pork and fat are mixed with garlic, sugar, vinegar and salt
Lean and fat are mixed with garlic, pepper, salt, saltpetre, sugar and vinegar.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Longganisa is the Philippine family of sausages, mostly pork, seasoned with garlic, pepper, salt, saltpetre, brown sugar and vinegar. Most are fresh or smoked and are classed as sweet (hamonado) or garlicky (de recado). The source read describes no fermentation, so this is a boundary entry.
Longganisa is sweet (hamonado) or garlicky (de recado), and most kinds are fresh or smoked. Only a few, such as chorizo de Bilbao and chorizo de Macao, are dry.
Fresh longganisa is raw pork, so cook it through and check it with a food thermometer. CDC says curing, drying or smoking alone does not consistently kill Trichinella worms, so smoked links need the same cooking. Saltpetre is a nitrate curing salt. No source here gives a safe amount, so this page gives none and is not a recipe.
Every number is labelled with how it is known. How this atlas is made
