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.
Servings: 48 pcs
- 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
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.