Filipino-inspired Longanisa Sausages

  • Pork butt and pork belly get ground together with a mix of spices into Filipino-inspired sausages. At Tete Charcuterie in Chicago, chef/owners Kurt Guzowski and Thomas Rice serve the links with garlic-shrimp fried rice.

      Pork butt and pork belly get ground together with a mix of spices into Filipino-inspired sausages. At Tete Charcuterie in Chicago, chef/owners Kurt Guzowski and Thomas Rice serve the links with garlic-shrimp fried rice. Bob Chwedyk | Staff Photographer

 
Posted4/28/2015 6:00 AM

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.

Serves eight.

Chefs Kurt Guzowski and Thomas Rice, Tete Charcuterie, Chicago

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