How to Make Skinless Longganisa

Skinless Longanisa Recipe
Ingredients: Make 30 pieces of 4 inch long sausages
1 kilo ground pork with fat
½ cup sugar
2 tablespoons coarse salt
1 tablespoon chili sauce
¼ cup Worcestershire sauce
1 tablespoon liquid seasoning
½ teaspoon pepper, freshly ground
1 tablespoon minced raw garlic
2 teaspoons paprika
½ teaspoon salitre (optional)

Plastic food wrap, cut into 4 by 6 inch rectangles, for wrapping
Cooking oil for frying

  • In a large mixing bowl, combine ground pork and all the seasoning ingredients.
  • Mix thoroughly by hand or with a wooden spoon to ensure even blending of the spices and seasonings. Chill meat mixture in the freezer for about 1 hour, to make it easier to handle and shape the sausages.
  • On a chopping board, lay out a sheet of the plastic food wrap. Place about 2 tablespoons of the sausage mixture. Pat and shape the mixture into 4 to 6 inch long oblongs.
  • Roll and wrap the sausage in the plastic food wrap. Seal the ends of the plastic securely. Keep wrapped sausages in a covered container in the freezer for 2 to 3 days to cure. Thaw before frying.
To cook: in a frying pan, pour about 3 tablespoons cooking oil over moderate heat. Unwrap the longganisa and fry in the pan, turning the pieces to brown evenly. Drain on paper towels. Serve with sliced tomatoes, achara or vinegar dip if desired. End.
How to Make Skinless Longganisa

Post a Comment