Longganisa is a native sausage that has different interpretations, sizes and style or skinless variants, and is cooked in a number of flavors and seasonings. Longganisa-making has a long tradition in the Philippines, with each region having their own specialty. Among others, Lucban is known for its garlicky longanizas; Guagua for its salty, almost sour, longanizas. Longganisang hamonado, by contrast, is known for its distinctive sweet taste. Longganisa can also be made of chicken, beef, or even tuna.
Making Skinless Longganisa is a click profitable business because this is one comfort food that Filipino will never outgrow. Experiments with other spices, sauces, and other cooking methods to create your own original special Longganisa.
How to make Skinless Longganisa
Materials Needed:
- Stainless steel bowl
- Plastic container
- frying pan
- 500 g. ground lean pork
- 3 tbsp. finely chopped garlic
- 1 onion, finely chopped
- 2 tbsp. tomato paste
- 2 tbsp. rice vinegar
- 2 tbsp. soy paste
- Sat and pepper
- 4 tbsp. brown sugar
- 1 tbsp. bread crumbs
- 1 beaten egg
- 1 cup oil
- 12-15 pieces of kitchen wax paper six-inches-by-six-inches
Procedure
- Mix all the ingredients together in the stainless steel bowl, save for the cooking oil and wax paper.
- Divide the meat into 12 to 15 portions, depending on the preferred serving size. Form each portion into a log about 1″ to 1.5″ thick.
- Place each log on a piece of wax paper, and roll firmly and tightly until the meat is covered. Repeat for all remaining portions.
- Stack the logs in a covered container, and chill in the fridge for at least two hours.
- When ready for serving, defrost the meat and slice the logs into 0.5? thick pieces.
- Heat the cooking oil in a pan until hot. Fry the longganisa until brown.
- Drain the pieces on paper towels.
Tips:
It is best to wrap the longganisa in kitchen wax paper and chilling them for a few house before frying as this will result in firmer, less crumbly meat when placed in the hot oil.