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Skinless Longganisa Recipe
*Longganisa Hamonado Ingredients 1/2 kilo ground pork 1/2 cup brown sugar 5 cloves of garlic, crushed 1/2 tsp Prague powder #1 1 tablespoon Cane vinegar 1 1/2 tablespoon salt 1 tablespoon ground black pepper 1 tbsp paprika hog casing canola oil, for pan-frying
*Longanisa Hamonado Instructions: In a large container combine all ingredients except the hog casing and canola oil then mix very well. Cover and refrigerate overnight or for 12 hours. You can test and adjust the taste of the marinated ground pork by frying a spoonful then taste it. To make longanisa links, make sure to wash the hog casings thoroughly using warm running water before stuffing them with the sausage.
*To Cook the Longanisa:
In a frying pan, place the sausage links then add enough water – about halfway up the sides of the sausages. Then simmer it over medium-to-high heat, turning the sausages until all the water evaporates, about 8 minutes. Add oil and fry until golden brown. Serve with Sinangag and fried Egg
