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.
Skinless Sweet Longganisa: A Homemade Delight
An easy-to-make Filipino favorite, skinless sweet longganisa can be made using basic kitchen utensils right in your own kitchen. This recipe offers a convenient twist on the traditional longganisa by using ice candy plastic bags as casings, eliminating the need for sausage casings. With the right pork cut and a few simple ingredients, you can enjoy this delicious treat any time of day.
Preparing the Ingredients
Before diving into the cooking process, it’s essential to gather all the necessary ingredients. For this recipe, you’ll need pork, garlic, achuete seeds, soy sauce, cornstarch, paprika, black pepper, salt, sugar, and vinegar for the dipping sauce.
Creating the Flavor Base
To infuse the longganisa with its signature sweet and savory taste, start by soaking achuete seeds in hot water for about 10 minutes. This step helps extract the vibrant red color and subtle flavor from the seeds, enhancing the overall appearance and taste of the longganisa.
Mixing the Meat Mixture
In a mixing bowl, combine the pork, minced garlic, achuete water, soy sauce, cornstarch, paprika, black pepper, salt, and sugar. The pork cut best suited for this recipe is the shoulder or butt, preferably with around 30% fat content. This ensures that the longganisa remains moist and flavorful during cooking. For optimal texture, it’s recommended to chop the fat into small cubes rather than grinding it.
Stuffing the Longganisa
Now comes the fun part – stuffing the longganisa mixture into casings. Instead of traditional sausage casings, you can use ice candy plastic bags for a convenient and accessible alternative. Simply attach a plastic bag to the nozzle of a funnel and fill it with the meat mixture using a rubber spatula. Once filled, twist the open end of the plastic casing to form individual longganisa links. Prick any air bubbles with a toothpick to prevent bursting during cooking.
Freezing for Flavor Development
For best results, allow the longganisa to freeze overnight before cooking. This not only firms up the texture but also allows the flavors to meld together, resulting in a more delicious end product.
Cooking and Serving
When you’re ready to cook the longganisa, start by soaking them in water to loosen the plastic casing. Once removed, place the longganisa in a pan with a little water and bring it to a boil. Simmer until the liquid evaporates and the oil renders from the longganisa. Fry the longganisa until golden brown and serve hot with a side of vinegar dipping sauce. To make the sauce, simply mix chopped onions, vinegar, siling labuyo (bird’s eye chili), and crushed garlic for a tangy and spicy accompaniment.
Enjoying Your Homemade Delight
With these simple steps, you can create flavorful skinless sweet longganisa right in your own kitchen. Whether enjoyed for breakfast, lunch, or dinner, this homemade delicacy is sure to delight your taste buds and impress your family and friends. So why wait? Gather your ingredients and start cooking up a batch of delicious longganisa today!
Skinless Sweet Longganisa
- 1/8 measuring cup
- 1.5 x 10 inch plastic bag for ice candy
- wooden stick (e.g. chopsticks)
- 500 grams ground pork with 30% fat
- 12 cloves garlic minced
- 2 Tbsp. achuete seeds soaked in 3 Tbsp. hot water
- 2 Tbsp. soy sauce
- 2 Tbsp. cornstarch
- 1 tsp. paprika
- 2 tsp. black pepper ground
- 2 tsp. salt
- 10 Tbsp. brown sugar or washed sugar
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.
Cooking Tips of Skinless Sweet Longganisa Recipe:
- Optimal Pork Fat: Use pork shoulder or butt with at least 30% fat content for juicy longganisa. Instead of grinding the fat, chop it into small cubes to retain moisture and create a more succulent texture. This ensures that the longganisa remains tender and flavorful after cooking.
- Freezing for Flavor: Freeze the longganisa overnight before cooking to enhance flavor. This step allows the spices and seasonings to penetrate the meat thoroughly, resulting in a more flavorful end product. Additionally, freezing helps the longganisa hold its shape better during cooking.
- Air Bubble Prevention: Prick any air bubbles in the longganisa casing with a toothpick before cooking. This helps prevent bursting during cooking and ensures that the longganisa retains its shape and texture. Removing air bubbles also helps the longganisa cook evenly and prevents it from becoming too dense.