• Skinless Longganisa Filipino Sausage Recipe

Salt18 g3 tsp.Pepper2.5 g1 tsp.Sugar2.5 g½ tsp.Paprika6.0 g3 tsp.Garlic7.0 g2 clovesOregano, dry leaf2.0 g2 tsp.Onion30 g1/3 onionWhite vinegar50 ml1/5 cupCold water50 ml1/5 cupInstructions. Cut pork into small cubes or grind through 10-12 mm (3/8-1/2') plate. Mix all ingredients with water and pour over ground meat and mix well together. Stuff into 32 mm or smaller hog casings and twist them into 4-5” (10-12 cm) links. Using cotton twine, tie the ends of each sausage link tightly, then cut between each link to separate. Store in refrigerator.Notes.

There's something with Filipino-style breakfasts that never fails to wake me up even after staying up late from last night. There's daing, those wonderfully tasty salted and dried fish, and tapsilog which goes extremely well with spicy-sweet vinegar. And then there's tocino and longganisa, two favorite breakfasts in our home, but seldomly served because we're trying to cut back on our fat consumption, and everyone knows that commercially bought tocino and longganisa are laden with chunks of fat and lots of sodium, and processed in a way that defeats the essence of traditionally prepared ones like my mom used to make.But it's not that bad to have them occasionally, and I got the opportunity to review one of the new names in the processed meat industry. I have featured in my previous post, and it's about time I put their claims to the test with our. Their Longganiza Hamonado was surprisingly mellow in taste, so if you're used to eating too salty foods then at first it may give you an impression that it lacks taste.

It's sweet with just the right amount of salty, peppery flavor that's not cloying at all. It has a distinct smoky taste, which went well with the poached eggs, and it doesn't have huge chunks of fat you normally see in other longganisa. When cooked, it turned to this deep reddish-pink color that I attempted to leave the review to Alex's disposal. According to him, it tastes a lot milder than the usual tocino, but what he really emphasized was that it has no strips of cured fat in the whole package, and that the tocino is very tender and not almost rock-hard like the ones they buy at the supermarket. I tried one, and it's pretty much true, the meat is very tender and mildly sweet and savory.

Skinless Longganisa Filipino Sausage Recipe

I might start eating tocino more if it tastes like this, and if the color doesn't put me off first.:).