An easy to make skinless longganisa using utensils right in your own kitchen. You can either wrap the longganisa in wax paper or use ice candy plastic bags as a longganisa casing! No need to buy sausage casings just to make this tasty longganisa! And with regard to the ingredients, the pork part that is suitable is the shoulder or the butt with at least 30% fat. This will ensure that the longganisa is not dry and hard. If possible, the fat should not be ground but should only be chopped into small cubes. So when you cook it it will not melt right away but will have chucks of fat inside the longganisa.
An easy to make skinless longganisa using utensils right in your own kitchen! You can either wrap the longganisa in wax paper or use ice candy plastic bags as a longganisa casing!
Prep Time10mins
Cook Time5mins
Course: Pork Recipe
Cuisine: Filipino
Keyword: skinless longganisa
Servings: 4servings
Calories: 345kcal
Author: Manny
Equipment
1/8 measuring cup
1.5 x 10 inch plastic bag for ice candy
wooden stick (e.g. chopsticks)
Ingredients
500gramsground pork with 30% fat
12clovesgarlicminced
2Tbsp.achuete seeds soaked in 3 Tbsp. hot water
2Tbsp.soy sauce
2Tbsp.cornstarch
1tsp.paprika
2tsp.black pepperground
2tsp.salt
10Tbsp.brown sugar or washed sugar
Instructions
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.
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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