Longganisa is a native delicacy here in the Philippines. The seasoning vary a lot depending on the place where a certain type of longganisa originates. Lucban and Vigan longganisa are garlicky, for instance. Longganisa comes in various sizes as well. Some are made with beef or chicken instead of pork. Sweet or spicy, small or large, longganisa is a popular Filipino breakfast food.
|Homemade Skinless Longanisa (Filipino Style Sausage) Image Via cafemunchkin.com|
In this post, you will learn how to cook or prepare Skinless Longanisa; a popular variant of Longganisa.
Skinless Longganisa Ingredients :
500 g. of ground lean pork
3 tbsps. of finely minced garlic
1 onion, finely chopped
2 tbsps. of tomato paste
2 tbsps. of rice vinegar
2 tbsps. of soy paste
1 tsp. of salt
1 tsp. of pepper
4 tbsps. of dark brown sugar
1 tbsp. of fine unsweetened bread crumbs
1 egg, beaten
1 c. of cooking oil
12-15 pcs. of kitchen wax paper, 6″ x 6″ in size
Skinless Longganisa Cooking Instruction - Procedure
1). Mix together all the ingredients except the cooking oil and the wax paper. Divide into 12 to 15 portions, depending on the size you prefer. Form each portion into a log about 1″ to 1-1/3″ thick. Place on a piece of wax paper and roll firmly and as tightly as you can. Repeat for the remaining portions. Stack on a covered container and chill in the fridge for at least 2 hours.
2). Heat the cooking oil in a wide skillet or wok until it starts to smoke. Fry the longganisa in hot oil until browned. Drain on paper towels.
Enjoy eating your skinless longanisa. It is best served with fried eggs and garlic fried rice.