Smoked Longganisa (Filipino Sausage)

Step 1: Prepare Meat for Grinding

Cut pork shoulder and back fat into small cubes. Ensure meat is very cold, ideally partially frozen, for optimal grinding. The ratio used is roughly 70% lean meat (pork shoulder) and 30% back fat, but can be adjusted to 50/50 based on preference.

Step 2: First Grind of Lean Meat

Attach the meat grinder with a large hole plate. Begin grinding the pork shoulder. The first grind should be coarse. If the meat comes out pasty, the holes might be too small or the meat not cold enough. Adjust the plate to a larger size if needed.

Step 3: Second Grind of Lean Meat

Collect all the coarsely ground lean meat. Pass it through the meat grinder a second time using the same large hole plate. This ensures a more consistent texture suitable for chunky longganisa. Keep the meat cold between grinds by returning it to the refrigerator.

Step 4: Grind Back Fat

Grind the back fat separately. The video shows grinding it once through the large hole plate. Ensure the fat is cold and skinless.

Step 5: Combine Meats and Seasonings

In a large bowl, combine the double-ground lean meat and the ground back fat. Add salt (40g), curing salt (5g), black pepper (5g), paprika (5g), mustard seed powder (5g), and garlic powder (5g). Add minced garlic (200g), water (100g), and brown sugar (150g).

Step 6: Mix the Longganisa Mixture

Mix all ingredients thoroughly by hand until the mixture becomes very sticky and cohesive. This process extracts myosin, a protein that helps bind the sausage. Alternatively, use a food processor for a smoother, hotdog-like texture.

Step 7: Prepare Natural Casings

Take natural hog casings (usually packed in salt). Rinse them thoroughly under running water to remove excess salt and any odor. Check for holes by running water through them. Soak in water for a few minutes to make them pliable.

Step 8: Stuff the Longganisa

Attach the stuffing horn to the meat grinder. Carefully slide the prepared casing onto the stuffing horn, gathering it up. Begin feeding the longganisa mixture into the grinder, gently guiding the casing to fill evenly. Avoid overfilling to prevent bursting.

Step 9: Tie the Longganisa Links

Once the casing is filled, tie off the end. Use a string to create individual links by pinching the sausage at desired intervals (e.g., 2-3 inches), twisting, and then tying with string. Ensure each link is firm but not too tight. The video demonstrates a traditional tying method and a 'British banger' style.

Step 10: Set Up Cold Smoker

Arrange the longganisa links on racks, ensuring space between each link for even smoking. Place the racks inside a cardboard box (or a dedicated smoker). Light charcoal in a chimney starter. Once the charcoal is hot, transfer it to a heat-resistant container inside the box. Add wood chips (e.g., santol wood) wrapped in foil with holes on top of the charcoal to generate smoke. Add a container of water to the bottom of the smoker to maintain humidity.

Step 11: Cold Smoke the Longganisa

Monitor the internal temperature of the smoker using a thermometer. The target temperature for cold smoking is 130-140°F (≈55°C) (approximately 55°C) (60°C (≈140°F) (approximately 140°F)). Smoke the longganisa for approximately 3 hours, or until desired color and flavor are achieved. The video shows the longganisa turning a darker brown color after smoking.

Step 12: Poach the Longganisa

After smoking, poach the longganisa in water. Bring water to a temperature of 140°F (≈60°C) (approximately 60°C) (60°C (≈140°F) (approximately 140°F)) and add the longganisa. Poach until the internal temperature of the longganisa reaches 155°F (≈70°C) (approximately 70°C) (68°C (≈155°F) (approximately 155°F)). This ensures the sausage is fully cooked and safe to eat. The video shows using a thermometer to check the water temperature.

Step 13: Fry and Serve

Once poached, the longganisa can be fried until golden brown and crispy. Serve hot with rice or as desired.

• Keep meat very cold (close to freezing) during grinding and mixing to prevent smearing and ensure better binding.

• Use a larger hole plate for the first grind to achieve a chunky longganisa texture, then a finer plate for the second grind if desired for a smoother texture.

• Ensure all grinder parts are properly assembled to prevent damage to blades or meat.

• For stuffing, use a dedicated sausage stuffer or a meat grinder attachment with a stuffing horn.

• When tying links, ensure there are no air pockets and twist firmly to create distinct sausages.

• Curing salt is essential for food preservation, especially if not consumed immediately or if smoking at low temperatures.

• The smoking process should be done at a low temperature (130-140°F or 60°C) to prevent fat from rendering too quickly and to allow for proper smoke penetration.

• Allow longganisa to 'dry out' (bloom) in a cool, airy place before smoking for better color and flavor development.

• If poaching, ensure water temperature is maintained to cook thoroughly without bursting the casings.

• Adjust the lean meat to fat ratio (e.g., 50/50) for a richer, fattier sausage.

• Experiment with different spice blends to create unique flavor profiles (e.g., more garlic, different peppers, herbs).

• For a sweeter longganisa, increase the amount of brown sugar.

• For a spicier longganisa, add more chili flakes or fresh chilies.