Pampanga Style Skinless Longganisa

• Gluten free

• Meat

  • 460 g Ground pork

• Produce

  • 2 tsp Chili flakes
  • 6 Garlic cloves

• Baking & Spices

  • 1 tbsp Black pepper, freshly ground
  • 4 1/2 tbsp Brown sugar, packed light
  • 3/4 tbsp Sea salt flakes

• Oils & Vinegars

  • 2 tbsp Achiote oil
  • 1 tbsp Vinegar

Found on recipenijuan.com

Ingredients

• 460 grams minced/ground pork
• 6 garlic cloves / 29 grams ( peeled weight ) garlic , chopped
• 4 1/2 tablespoons packed light brown sugar
• 1 tablespoon freshly-ground black pepper
• 3/4 tablespoon sea salt flakes
• 2 teaspoons chili flakes
• 2 tablespoons ***achiote oil
• 1 tablespoon vinegar
• Ingredients:
• ¾ k ground lean pork
• ¼ k pork fat
• 4 tbsp. sugar
• 2 tbsp. coarse salt
• 2 tsp. ground black pepper
• 2 tbsp. vinegar
• ¼ tsp. salitre
• ½ tbsp. soy sauce
• 2 tsp. chopped garlic
• 1 tbsp. rum, atsuete or food coloring pork casings
• 1 kilo ground pork pigue or ham
• ¼ cup garlic, crushed
• 1 Tbsp. onions, chopped
• 2½ tsp. salt
• 1 tsp. black pepper, ground
• ⅓ cup soy sauce
• 2¼ Tbsp. vinegar (sukang Iloko or cane vinegar)
• 2 yards sausage casing
• ½ cup water
• 2 Tbsp. cooking oil
• 700 g Pork lean, ground coarsely
• 300 g Backfat, ground coarsely
• 1 tbsp Salt, refined
• 1/2 tsp Curing salt
• 1 tsp Phosphate
• 1/4 tsp Vit. C powder
• 1/4 cup chilled water (to dissolve the 4 ingredients)
• 1/2 tsp Carageenan
• 1/4 cup Chilled water
• 8 tbsp Sugar, refined
• 2 tbsp Anisado wine
• 2 tbsp Garlic, chopped
• 2 tsp Black pepper
• 1/2 tsp Meat enhancer
• 1/4 tsp Smoke flavor
• as desired Food color
• 1/2 tsp MSG
• 1 tsp Paprika
• 1 tsp Chili powder
• 1/2 tsp Beef aroma
• 1 tsp BF blend (added in the last mixing)

Directions

• Place all ingredients in a mixing bowl and mix until well combined . Adjust salt according to taste . Chill mixture in the fridge for at least 4 hours preferably , overnight .
• Form marinated meat into rolls or patties , you can either weigh each piece or just guesstimate it . I weigh mine into 45 grams each and rolled it into 3-inch log and about 2 1/2-inch round for the patty .
• If youre planning to freeze some sausages , after shaping , use a small pre-cut parchment papers and wrap each piece . Place wrapped sausages into a baking sheet and freeze until hard . Transfer sausages into a freezer-proof container or ziplock bag and freeze .
• If cooking frozen sausages , place sausages in a nonstick pan and add a splash of water , turn heat to low , cover pan and cook for 2 minutes on each side until sausages softens . Turn heat to medium , add oil and continue to cook until golden , about 6 minutes on each side .
• Best eaten with steamed rice or make a breakfast burger using the patty-shaped longganisa .
• Procedure:
• Mix all ingredients and refrigerate for 5 days.
• Stuff mixture in pork casings. Tie with strings to desired length.
• Hang to dry.
• In a bowl, mix thoroughly the first seven ingredients until well blended.
• Stuff the mixture into casing and tie every 2 inches long with a string.
• Hang under direct sunlight for about 4 hours to allow fat and liquid to drip and dry.
• Heat a carajay and pour ½ cup water and 1-2 tablespoons cooking oil.
• Put in the longanisa. Cover and cook over low heat until all of the water evaporates. Prick each with a fork.
• When all liquid has evaporated, pan fry until brown.
• Serve hot with fried rice, tomatoes and sliced salted eggs.
• Select good quality raw material. Grind meat and backfat coarsely. Measure or weigh all ingredients.
• Add meat to the curing mix and mix until tacky, then add extenders and mix again.
• Add the rest of the ingredients and mix till well blended.
• Cure at room temperature for 8-10 hours or refrigeration temperature for 8-12 hours.
• Stuff into cleaned, fresh natural casing. Link to desired lengths (4 inches long)
• To develop the golden red color dry under the sun for 4 hours or place the sausages in an artificial dryer for 2-3 days (temp. 110-120°F). Turbo maybe used for color development, 20 minutes at 200°F.
• Pack in polyethylene bag (1/4 or 1/2 kg.).
• Store in freezer, if it is not thoroughly dried. If dried, for 3 days it can be kept hanging at room temperature for 2 weeks.