Longaniza Sausage Recipe

Homemade Skinless Longganisa Kawaling Pinoy

WebFeb 12, 2023 · Arrange sausages in a ziplock bag or airtight container and freeze. To cook, remove wax paper. In a wide pan over …

1. In a bowl, combine ground pork, ground pork fat, sugar, garlic, soy sauce, vinegar, salt, and pepper.
2. Add cornstarch. Mix until well-distributed.
3. On an individual sheet of plastic film or wax paper, spoon about a heaping tablespoon of pork mixture and form into a log. Roll and wrap tightly.
4. Repeat until all the mixture is shaped and wrapped. Arrange sausages in a ziplock bag or airtight container and freeze.

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Easy Skinless Longganisa (sweet and garlicky)

WebJun 2, 2019 · Cooking the skinless longganisa. After doing the final adjustments with the seasonings, divide the mixture using your hands …

1. In a large mixing bowl, combine all the marinade ingredients. Stir until the sugar has completely dissolved.
2. Add the ground pork and cornstarch. Mix until well combined. You can do this either by hand or with a large spoon.
3. Transfer the mixture to a large resealable bag and marinate in the fridge overnight for 24 hours.
4. DO A TASTE TEST before shaping the meat into longganisa rolls. Scoop a tablespoon or two of the meat then fry in hot oil. Adjust the sugar/salt/vinegar/black pepper based on preference.

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Longganisa Kawaling Pinoy

WebSep 11, 2023 · Lean ground pork- usually from pork shoulder.Choose an 80/20 fat ratio for the best results. Ground pork back fat- adds juiciness …

1. In a bowl, combine soy sauce, vinegar, anisado wine, sugar and salt. Stir until sugar and salt are dissolved. In a large bowl, combine ground pork, pork fat, garlic, pepper and paprika. Add liquid mixture and mix gently until combined. Refrigerate for about 2 hours to allow flavors to meld and to firm up meat mixture.
2. In a bowl, soak casings in warm water for about 30 minutes. Drain well. In the sink, run warm water through casings. Check for spots with leaks and cut these sections.
3. On one end of the casing, insert the nozzle of a funnel. Scoop pork mixture into funnel and gently pack into casings, leaving about 5-inches on both ends. Do not overstuff casings. Tie off one end into a double knot. Alternatively, you can tie with fine kitchen twine.
4. To make individual sausages links, pinch sausage at intervals of about 4 inches. Gently twist the sausage link at this "pinched" point in one complete rotation. Repeat this process all the way down the coil but alternating the direction of twisting (towards you and away from you) from one link to the next. Tie off the other end into a double knot or with kitchen twine. Place in a ziplock bag and refrigerate overnight.

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