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. 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.

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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.