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You are here: Home / Pork Recipes / Skinless Longganisa de Recado

Skinless Longganisa de Recado

May 23, 2014 by Manny 3 Comments

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Thinking of making a homemade longganisa? This simple recipe I have here is skinless longganisa de recado and need no pig’s intestine casing. All you need is to wrap it in wax paper and roll it until it forms into log shape. Freeze it and when you are ready to cook it, you only need to remove the wrappers and fry them.

To make longganisa de recado; Remove tough outer skin of the pork, leaving the fatty layer. Grind the pork finely or pass thru the steel blade of a food processor. In a large bowl combine the ground pork and the rest of the ingredients and mix thoroughly. Cover the bowl with aluminum foil or plastic wrap and keep in the refrigerator a few hours or overnight. Cut squares of waxed paper about 6 x 4 inches. Form pork mixture into logs and roll in waxed paper. Store in the refrigerator or freezer. Makes 48 skinless longganisa.

 

Skinless Longganisa de Recado
Print Recipe
5 from 1 vote

How to Make Skinless Longganisa de Recado

Thinking of making a homemade longganisa? This simple recipe I have here is skinless longganisa de recado and need no pig's intestine casing.
Prep Time12 hrs
Cook Time15 mins
Total Time12 hrs 15 mins
Course: Pork Recipe
Cuisine: Filipino
Keyword: longganisa de recado, skinless longganisa
Servings: 48 pcs
Calories: 336kcal
Author: Manny

Ingredients

  • 1 1/2 kilos pork kasim pork shoulder
  • 4 Tbsp. Spanish paprika
  • 1 1/2 Tbsp. salt
  • 1/8 tsp. salitre
  • 1/4 cup white wine

Instructions

How to make Longganisa de Recado:

  • Remove tough outer skin of the pork, leaving the fatty layer.
  • Grind the pork finely or pass thru the steel blade of a food processor.
  • In a large bowl combine the ground pork and the rest of the ingredients and mix thoroughly.
  • Cover the bowl with aluminum foil or plastic wrap and keep in the refrigerator a few hours or overnight.
  • Cut squares of waxed paper about 6 x 4 inches. Form pork mixture into logs and roll in waxed paper.
  • Store in the refrigerator or freezer. Makes 48 skinless longganisa.

 

Skinless Longganisa de Recado

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Filed Under: Pork Recipes Tagged With: longganisa de recado, skinless longganisa

Author Bio

Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

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Reader Interactions

Comments

  1. Manny

    January 9, 2019 at 6:55 pm

    5 stars
    Hi, I wwll just taste less salty. Salitre is a combination of table salt and sodium nitrate.

    Reply
  2. Anonymous

    January 5, 2019 at 5:14 pm

    How would it taste without salitre?

    Reply
  3. Maria Gemma Villanueva

    May 26, 2014 at 5:42 pm

    Very Yummy, love cooking, thank you

    Reply

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