Skinless Longganisa
No special equipment required to make your own longganisa. Just a mixing bowl and some parchment paper. You can choose the lean-fat ratio of the ground meat to make it tastier. What seasonings and spices go into the sausage is entirely up to your preference.
Servings: 12 pieces
Calories:
Ingredients
- 1 kilo ground pork 40% fat mixed in
- 2 cups brown sugar
- 1 tbsp salt add more if needed
- ½ tbsp black ground pepper add more if needed
- ¼ cup worcestershire sauce
- 1 tbsp light soy sauce knorr or maggi seasoning
- ¼ cup sriracha chili sauce alternatively you can use hot sauce
- 1 cup garlic chopped
- 4 tbsp paprika
- 1½ tbsp cornstarch
- 1 tbsp cooking oil for the marinade
- 3 tbsp cooking oil for cooking
Instructions
Preparing the ground pork.
- In a bowl, mix together all of the ingredients thoroughly except the cornstarch and 1 tbsp of cooking oil.
- When all seasonings are mix in properly with the meat. Add the cornstarch and oil as binder to help the mixture keep it's form.
- Cover the bowl with a cling film and place inside the refrigetrator foran hour or overnight.
Making the longganisa
- Scoop 2-3 tablespoons of pork mixture and wrap it with cling film depending on the size you want.
- Roll as tightly as you can to remove and air pockets. Close both ends to secure. Repeat until all the sausage mixture has been wrapped.
- Place the wrapped sausages in a covered container or ziplock bags and keep in the freezer until needed.
- To cook the skinless sausages, thaw and unwrap them. Heat oil in a frying pan and fry the sausages until nicely browned.