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1. #Smoked longganisa making recipe how to#
2. #Smoked longganisa making recipe upgrade#
3. #Smoked longganisa making recipe zip#
4. #Smoked longganisa making recipe free#

But it turns out that with a little research, and a Poisoning that could have been caused by my overwhelming lack of said Inexperienced hack after all, but I’ve at least been able to avoid self-induced food I’m not saying any of this food has been perfect, I’m an Served it LONGSILOG style or as a side dish with vegetable dishes.During the lifespan of this here Filipino Food Blog, I’ve made someįood that I never thought I’d have the skill, chops, or know-how, to This will help lock in moisture and hold shape more firmly as they continue to cook. Flip continuously until all sides are brown.

#Smoked longganisa making recipe zip#

Arrange in a zip bag if you're planning to cook it at a later time.įinally, fry the sausages in hot, but not too hot oil. Pop in the freezer for 20 minutes to help retain the shape through the cooking process. Cooking the skinless longganisaĪfter doing the final adjustments with the seasonings, divide the mixture using your hands and roll each piece into longganisa shape. Adjust the seasonings accordingly thereafter. Scoop a tablespoon or two of the meat then fry. Wrap it tight and marinate overnight.ĭo a taste test before shaping the meat into longganisa rolls.

#Smoked longganisa making recipe how to#

Here's how to make it:Īfter mixing all the ingredients together, easiest by hand with a glove, stuff the mixture in a resealable bag.

#Smoked longganisa making recipe free#

Skinless longganisa or casing free sausage is the easiest sausage one can make at home. To prevent the longganisa from falling apart. We will not be using a curing salt in this recipe.

Filipino longganisa only calls for a few spices. Have your butcher grind you that perfect blend for convenience. You can adjust this however you like but I recommend at least a 70:30 ratio. It not only makes the longganisa moist but also flavorful too! In this recipe, the ratio of lean meat and fat is 60:40 which is how I like it. That's why I like it with a little bit of fat. Others may like their sausage lean but I think a juicy, moist and flavorful sausage is the best kind. Its flavor and fat are the best there is in the food world. Pork is the favorite when making a Filipino sausage. Other types of meat such as beef and chicken are used too but I've never tried those myself. Longganisa is almost always made of ground pork. Unusual? The sweet, salty, and tangy combination in one bowl is just one of my weaknesses when it comes to food.

#Smoked longganisa making recipe upgrade#

Often times I upgrade my longganisa rice bowl with some good old salty fried tuyo.

When I'm feeling traditional, I eat it with egg and garlic rice which is also known as 'longsilog'. My personal favorite is with Monggo Guisado. I love having it as a side dish with any Filipino vegetable dish. It's so good with anything (for me at least). I can eat it for one whole week without getting sick (of it). It is my ultimate favorite sausage, specifically the sweet type which is also known as Hamonado. Longganisa is the Filipino version of meat sausage. This sweet and garlicky longganisa is so easy to make. Make your own skinless longganisa at home and have your favorite longsilog any time of the day.