Skinless Sweet Longganisa

How to make skinless sweet longganisa

• Add hot water to a small bowl and put the achuete seeds. Soak for at least 10 minutes then discard the seeds.
• In a mixing bowl, combine pork, garlic, achuete water, soy sauce, cornstarch, paprika, black pepper, salt and sugar.
• Mix the ingredients until well combined. Brush the funnel, rubber spatula, measuring cup with oil.
• Then using a ice plastic bag, tie a knot to the closed end then insert the open end to the funnel nozzle.
• Fill the funnel with 1/8 cup of the meat mixture and push the meat using the rubber spatula and when there is some left of the mixture on the funnel, push it with a thick wooden stick to push all the meat to the plastic casing.
• Then remove the plastic casing from the funnel and push the meat downward and twist the open end of the casing to form the longganisa.
• Prick the air bubbles with a toothpick to release the air. Then tie into a knot to seal the longganisa. Do the same procedure on the rest of the mixture.
• Place the longganisa in a container and freeze overnight before cooking.
• To cook the longganisa: Soak first in water then remove the plastic casing. Put a little water in a pan then put the longganisa.
• Bring to a boil and simmer until the liquid evaporates and oil renders from the longganisa. Fry until brown. Serve with vinegar dipping sauce: mix chopped onions, vinegar, siling labuyo and crushed garlic.