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  Longganisa (filipino-style sausages)
 
Yield: 1 Servings
Mix
 
2 1/2 tb Salt      1 1/2 tb Sugar
1 1/2 tb Soy sauce      2 tb Vinegar
2 tb Wine      1/8 ts Saltpeter; (salitre)
1 ts Ground pepper      2 ts Chopped garlic
 Sausage casings Available any butcher shop Mix all ingredients together and cure mixture for 5-6 days in the refrigerator and stuff into casings. This kind of sausage should be stored in a cooler ready for use. To cook: Place a small amount of water in a skillet. Place sausages and let boil in water for about 10 minutes. With a fork pierce casings. The Longganisa will be ready when juices flow out and turn a dark caramel color. The sausages should also turn the same color and some oil should leak out. Suggestions: You can eat the Longganisa and tapa with pieces of lightly salted tomatoes. This will make a perfect compliment to the sinangag. Recipes taken directly from the cookbook called Favorite Filipino Dishes by J.F Silverio Solar Publishing: Manila. All measurements were converted to coincide with American measurements. All recipes that contain names (Kuyas Bill and Chris' and Ate Wong's) really are recipes that belong to them.

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Organic Chia Seed
The common complaint about flax seeds is that their flavor is too strong and they overpower the meal.
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When combined with liquid, they gel and become soft. When tossed on salads or toast, they add a little extra crunch.
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Organic Chia Seeds : Almost NO Taste you can Add Them To Almost ANY Meal
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