Skinless Longganisa

No special equipment required to make your own longganisa. Just a mixing bowl
and some parchment paper. You can choose the lean-fat ratio of the ground meat
to make it tastier. What seasonings and spices go into the sausage is entirely
up to your preference.

Servings: 12 pieces

Author: Mia

Prep Time:
10 minutes

Cook Time:
10 minutes

Resting Time:
1 hour

Total Time:
20 minutes

Course:

Breakfast Main Course

Cuisine:

Filipino

Keywords:

sausage longganisa recipe skinless

Instructions

1 In a bowl, mix together all of the ingredients thoroughly except the cornstarch
and 1 tbsp of cooking oil.
2 When all seasonings are mix in properly with the meat. Add the cornstarch and
oil as binder to help the mixture keep it's form.
3 Cover the bowl with a cling film and place inside the refrigetrator foran hour
or overnight.
4 Scoop 2-3 tablespoons of pork mixture and wrap it with cling film depending on
the size you want.
5 Roll as tightly as you can to remove and air pockets. Close both ends to secure.
Repeat until all the sausage mixture has been wrapped.
6 Place the wrapped sausages in a covered container or ziplock bags and keep in
the freezer until needed.
7 To cook the skinless sausages, thaw and unwrap them. Heat oil in a frying pan
and fry the sausages until nicely browned.

Skinless Longganisa

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

Welcome to RecetteBook