Filipino-inspired Longanisa Sausages
800 grams (about 28 ounces) lean pork butt, large dice
350 grams (about 12 ounces) pork belly, large dice
16 grams (about 3 teaspoons) kosher salt
0.35 grams (pinch) pink salt
15 grams (about 1 tablespoon packed) brown sugar
5.75 grams (about 1 teaspoon) freshly ground black pepper
7.5 grams (¼ ounce) soy sauce
56.75 grams (about ¼ cup) minced garlic
56.75 grams (about ¼ cup) minced shallots
28.5 grams (2 light tablespoons) sweet paprika
Fresh hog casing, soaked
Grind lean pork and pork belly through ¼-inch grinder die. Transfer ground meat to bowl of stand mixer with paddle attachment. Add salts and mix on the lowest speed to incorporate, and then add sugar, soy and pepper and mix to incorporate. Add garlic, shallot and paprika and mix until pork pulls away from side of bowl, about 2 minutes.
Add mixture to sausage-stuffer canister and stuff mixture into fresh hog casings that have been soaked. Twist into links 5- to 6- inches long; links should weigh 5 to 6 ounces. Refrigerate for 24 hours to allow sausage to marinate and casings to dry out. Reserve refrigerated until needed.
Chefs Kurt Guzowski and Thomas Rice, Tete Charcuterie, Chicago