A sausage (embutido) similar to a chorizo and also closely associated with the Portuguese linguiça. Its defining characteristics are interpreted differently from region to region. It is popular in the cuisines of several regions of Spain, Puerto Rico, Dominican Republic, Mexico, Chile, Argentina, Uruguay and the Philippines.
Filipino breakfast sausage
Chef Kristine Subido
2 cups plus 1 tablespoon granulated sugar
4-1/4 teaspoons dried oregano
1 teaspoon ground ginger
2 teaspoons ground pepper
1 tablespoon chili flakes
1/3 cup and 1 tablespoon kosher salt
1/4 cup minced garlic
8-1/4 pounds ground pork or dark-meat turkey
4-1/4 pounds coarsely ground pork back fat (for pork version only)
1 cup plus 1 tablespoon apple-cider vinegar
1/2 cup soy sauce
Mix all the ingredients together, cover and refrigerate overnight.
Form into patties or logs. Pan-fry in a nonstick skillet, with a little oil if needed, until browned on both sides. Makes about 12 pounds.
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