Make Skinless Longanisa at home . Made with simple ingredients you can easily find. It taste better than store bought and you can make it spicier if you prefer .
For more breakfast recipes:
One of the perks of living far from an Asian store is you tend to be more resourceful in terms of your food- you tend to make them from scratch.
Wheww! Skinless Longanisa is just so expensive. For 8 pieces, of small size longanisa, I have to pay 6 dollars for it. In the past, I have to buy them from the store, because I haven’t found a Skinless Longanisa recipe that we liked, so our money just goes down in the drain- until I found this recipe.
I have used this recipe so many times, and it ‘s always successful. Although my husband thinks it is spicy, I like it the way it is; but I sometimes cut the pepper to accommodate him.
Another great thing about this recipe is that you can make about 20 pieces depending on how big the size you prefer.
WHAT IS LONGANISA?
Longanisa is a Filipino style sausage we inherited from the Spaniards. Known as one of the SILOG family, I eat Longanisa for breakfast paired with fried egg ane sinangag – Longsilog ( longnisa, sinangag na rice (fried rice), itlog ( fried egg).
Ideally, you stuff the meat mixture inside a casing, but Filipinos had customized it to not using a casing but rather roll the mixture in a parchment paper to maintain its shape.
Skinless Longanisa
Ingredients
1 lb ground pork
- 1/2 cup brown sugar
- 1/4 teaspoon minced garlic
- 1 tablespoon vinegar
- 2 tablespoon black ground pepper
- 1/4 cup water
- 3 tablespoon corn starch
- 3 tablespoons soy sauce
- 1 tablespoon salt
- 1 tablespoon paprika
Instructions
Put all of the ingredients in a large bowl and mix until incorporated.
- Cover and let sit in the fridge overnight.
- When ready, cut parchment paper into 3x4 inch size.
- Put paper in a flat surface and starting from 1 edge, line it with longanisa mixture and distribute sideways.
- Roll and place in flat pan to freeze.
- If cooking right away, let the mixture sit in the fridge for 4 hours before cooking.
- You can fry this unthawed.
- Heat 2 tablespoons cooking oil and fry until cook through.
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