BEST SKINLESS LONGGANISA RECIPE
Steps:
- In a large mixing bowl, combine ground pork along with all of the ingredients. Mix well.
- Scoop a mixture of pork and put in a small plastic, then set aside.Note: Make sure to tie the tip of the plastic well.
- In a cooking pot, boil the plastic-wrapped mixture for about 10 minutes.
- Then, remove from the pot and fry in another pan over low medium heat, until brown.
- Ready to serve!
Nutrition Facts : Calories 390 kcal, Carbohydrate 13 g, Protein 19 g, Fat 28 g, SaturatedFat 10 g, Cholesterol 82 mg, Sodium 1824 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
LONGGANISA HAMONADO (FILIPINO SWEET SAUSAGE)
This longganisa recipe is very simple and easy to make. With slightly sweet take and loaded with garlicky goodness. Normally encased in a casing but can also be made skinless.
Provided by Bebs
Categories Breakfast Main Course
Time 2h30m
Number Of Ingredients 10
Steps:
- Put all the ingredients in a bowl, except for the casing, and mix well until fully combined. Cover bowl with a plastic wrap or transfer into a container with a cover. Let it marinate in the fridge for at least an hour.
- Close one end of a sausage casing with a knot or tie it with a thin rope or a cooking twine. Fill the sausage casing with the meat mixture. Use a funnel if you have one. Insert the nozzle of the funnel through the open end of the casing all the way to the closed end. Scoop the meat mixture, into the funnel and gently pack into the casing. Once filled tie a knot to enclose. To create the links tie a rope or twine around it at every about 2-3 inches interval.
- Once in the casing, place them in a tray and put in the fridge for a day or two to dry out. Pack them in zip locks or cantainer with lid and can be refrigerated for several days. You can also freeze them for longer storage time.
- To cook, place sausages (uncut) in a skillet. Using a toothpick, prick a hole or two on each sausage then add some water just enough to reach about halfway up the sausages and cook in medium heat. Let it simmer until water is goned.
- Usually, there is no need to add oil since it will have enough from the fats from the sausages itself but add some if needed. Cook until browned and sugar has caramelized.
- Transfer to a serving plate and serve with rice.
Nutrition Facts : Calories 129 kcal, Carbohydrate 5 g, Protein 7 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 30 mg, Sodium 357 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
SKINLESS LONGGANISA
This is a basic recipe for Filipino sweet and garlicky skinless longganisa.
Provided by Vanjo Merano
Categories Pork
Time 25m
Number Of Ingredients 7
Steps:
- Peel the skin off the garlic cloves. Crush thoroughly using mortar and pestle. Mince the crushed garlic. Set aside.
- In a large mixing bowl, combine ground pork along with all of the ingredients. Mix well.
- Cover the bowl. Refrigerate for 2 hours.
- Shape the longganisa by laying a sheet of wax paper on a flat surface. Scoop around 3 tablespoons of mixture and put over the wax paper. Fold the wax paper from top to down until the mixture covered. Hold the edge of the paper with your fingers and then slide the card towards the mixture. Push a bit more until a sausage shape is formed. Do this step until the entire mixture is consumed.
- Refrigerate overnight.
- Cook and serve for breakfast. Share and enjoy!
Nutrition Facts : Calories 114 kcal, Carbohydrate 4 g, Protein 5 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 21 mg, Sodium 354 mg, Sugar 4 g, ServingSize 1 serving
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HOMEMADE SKINLESS LONGGANISA - KAWALING PINOY
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3.7/5 (132)Total Time 30 minsCategory Breakfast, Main EntreeCalories 371 per serving
- 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.
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- 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.
- 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.
- 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.
- 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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- In a large mixing bowl, combine all the ingredients and mix thoroughly until well blended. Cover and refrigerate for 1 hour.
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- In a large mixing bowl, combine all the marinade ingredients. Stir until the sugar has completely dissolved.
- Add the ground pork and cornstarch. Mix until well combined. You can do this either by hand or with a large spoon.
- 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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5/5 (3)Total Time 45 minsCategory Main CourseCalories 92 per serving
- Spoon a spoonful of the meat into a wrapper and spread along one side forming a log, approximately 8-10cm long and 2cm thick. Roll and wrap then fold both ends to close and seal.
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- In a bowl, mix together all of the ingredients thoroughly except the cornstarch and 1 tbsp of cooking oil.
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- In a large bowl, mix ground pork, pork fat, garlic, pepper, soy sauce, atsuete powder, and vinegar until well blended.
- Portion meat mixture using an ice cream scoop onto a sheet of wax paper, measuring 5'' x 5''-inches. Roll until it forms into a log. Repeat with remaining meat mixtures.
- When ready to serve, heat oil in pan. Remove longganisa from the wax paper and fry till browned. Serve with garlic rice, tomatoes, and a fried egg.
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- In a large plate bowl, combine the minced meat, carrot, garlic, soy sauce, sugar, salt, black pepper, vinegar, paprika, and corn starch (optional)
- Take 1 to 1 1/2 tablespoons of minced chicken mixture and put it into the center of the plastic wrap or wax paper
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SKINLESS LONGGANISA – LOLA KUSINERA
From lolakusinera.com
Cuisine Asian, FilipinoCategory Breakfast, Main CourseServings 8Total Time 45 mins
- In a wide bowl, combine ground pork, vinegar, pepper, salt, paprika, brown sugar and garlic. Mix until well combined. Cover mixture and refrigerate for at least an hour.
- Place around 2 tablespoon of pork mixture into the parchment paper. Gently roll and wrap tightly. Repeat until all mixture is wrapped. Place in container or a bag and refrigerate or freeze until ready to cook. You can also use a cling wrap instead of parchment paper in wrapping the pork mixture. See video on how to use a cling wrap.
- When cooking, discard wrapper and arrange longganisa using a wide pan. Add enough water to cover the sausage halfway. Cover and simmer over medium heat until water is reduced and longganisa are cooked through.
- Reduce heat to low and add cooking oil if needed. Continue cooking while turning few times until longganisa is lightly browned and caramelized. Serve while hot with garlic rice and eggs. Enjoy!
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