Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, skinless longganisa (filipino style sausage). One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Longganisa is the Philippines native sausage, the sausages are flavoured with indigenous spices, with each region having its own specialty. Among others, Lucban in Quezon Province is known for its garlicky longanizas, while in Guagua Pampanga Province for its salty, almost sour, Longganisa. The famous breakfast dish for Longganisa is Longsilog stands for Longganisa, Sinangag and Itlog.
Skinless Longganisa (Filipino style sausage) is one of the most favored of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. Skinless Longganisa (Filipino style sausage) is something that I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can have skinless longganisa (filipino style sausage) using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Skinless Longganisa (Filipino style sausage):
- Make ready ground pork
- Take garlic
- Make ready vinegar
- Prepare ground black pepper
- Get salt
- Prepare soy sauce
- Take worcestershire sauce
- Make ready annatto oil or paprika (optional)
- Take cornstarch
- Prepare cooking oil for frying
- Prepare tabasco sauce (optional)
- Prepare cling wrap or wax paper (6x6 inches)
Filipino Longganisa can either be sweet or garlicky. This version has the best of both worlds. This is best when eaten with sinangag na kanin along with itlog na maalat or salted egg and papaya atchara. In Filipino, sausages are called Longganisa which is a relative term from the Spanish sausage.
Steps to make Skinless Longganisa (Filipino style sausage):
- Mix all the ingredients in a mixing bowl except wax paper and cooking oil
- Form 2 tbsp of mixture into a 4 inches log on a wax paper and roll.
- twist the ends of the wax paper to seal
- Place them in a container and store them in the fridge (at least 3 hours) or freezer before cooking.
- Unwrap the sausages and fry them in a preheated skillet with a little bit of cooiking oil until goldn brown.
- Serve. It goes well with fried rice and fried egg. Enjoy!
Filipino Longganisa can either be made of tuna, chicken, beef or pork. But the most popular and the most common one is the pork longganisa. Also, among the Filipino version of Longganisa, there are still a lot of varieties which you can all enjoy at a. Longganisa or Filipino sausage is a popular dish for breakfast in the Philippines. We usually have it with eggs, sunny-side-up, and fried rice, or also known as LongSiLog or Longganisa (Filipino sausage), Sinangag (fried rice) at Itlog (egg).
So that’s going to wrap this up with this special food skinless longganisa (filipino style sausage) recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
