My Mom will be very pleased with this entry so I lovingly dedicate it to her. This is for you, Mommy! :D
You see, my Mom scolded me for buying longanisa (Filipino-style sausage) at the Asian market a couple of weeks ago, which is understandable. As much as possible, she wants us to stay away from preservatives. Well, we want that, too, but you and I know it’s easier said than done. Plus, I’ve always loved longanisa! With fingers crossed behind my back, I promised I won’t buy frozen longanisa ever again. *wink* Thanks to my blogging friend cum Plurk buddy, Nell, who swears by the ease of making homemade skinless longanisa, I found a way to keep my promise.
I proudly present to you my very first skinless longanisa links.
Move over Pampanga’s Best! Kidding. I found forming the ground pork into logs can be a bit time consuming. But that’s just obsessive-compulsive me talking. What I found easier to do was to just form them into patties, as inspired by the sausages in the McMuffins of McDonald’s.
Hubby and Abby prefer the logs though. Hmp! So I form just enough logs for them and lots of patties for myself. :P
Here’s the recipe, which I got from here.
- 1 kg ground pork
- 1/2 cup brown sugar
- 4 tablespoons worcestershire sauce
- 1 teaspoon fresh cracked peppercorn
- 4 teaspoons fine salt (Note: I use sea salt which is less salty than iodized/fine salt. You might want to try using a few teaspoons of salt first and adjust according to your taste.)
- 1 tablespoon hot sauce (optional – I didn’t put any in mine.)
- 1 tablespoon garlic, minced
- 2 tablespoons knorr seasoning
- Mix everything by hand in a large bowl.
- Form into thin logs (or patties!) and refrigerate.
- Fry in a little hot oil.
- Serve with garlic fried rice or hot pandesal buns.
I swear, these taste as good as the ones you can buy from a store! I can now proudly say that I no longer have to go to the Asian store for my longanisa fix. Now, tocino (cured pork) is another story. :)