Skinless Longganisa is nothing new to Filipinos. It is one of the favorite ulam during breakfast and it usually comes in a trio: Longganisa, Sinangag (fried rice), Itlog (fried egg) or LongSiLog. You’d expect this to be served in canteens, carinderias, ‘silog’ restaurants, and even in fast food chains.
Processed or cured meat such as Longganisa has long faced controversy due to its safety when it comes to health. Some of these type of products contain chemicals or preservatives to lengthen shelf life. Today, if you’re a health buff, you’d usually shy away from these types of food.
But admit it, Skinless Longganisa is really good. Its sweet salty taste, paired with a garlicky rice would definitely give you a good start for the whole day.
But don’t worry, you can actually make these at home! And a better news is that no chemicals or preservatives will be used. This recipe is all- natural!
Practice making this craft and try making big batches. I’m sure your neighbors will love them and even buy from you!
INGREDIENTS:
- 1 kg ground pork, (preferably with 10% fat)
- 1 tbsp garlic, chopped
- 1/4 cup packed brown sugar
- 1 tbsp Worcestershire sauce
- 3 tbsp soy sauce
- 1 tbsp rock salt (or 1 & 1/2 tsp fine salt)
- 1/2 tsp black pepper, ground
HOW TO COOK:
To Prepare:
- Blend all the ingredients above.
- Roll a small amount of the pork mixture in a 4 & 1/2 in x 3 in wax paper.
- Store in the freezer for 3 hours or until ready to cook.
To Cook:
- When ready to cook, heat up oil in a wok or frying-pan.
- Unwrap the sausages and fry in batches in hot oil until fully cooked.
- Drain using paper towels.
- Garnish with spring onion, if desired.
- Serve with rice, tomatoes, and Garlic-Vinegar Dip.
Note: These sausages can also be frozen until needed.
IMAGE: ffemagazine.com
