Ana's Passion - Skinless Longanisa

DESCRIPTION

Longanisa is very popular in the Philippines, in Italy they call it "Salsiccia".
In this recipe, I used lean ground pork but you may also use ground chicken.
To help me with storing them in the freezer, I used parchment paper but you may also use wax paper or even small sheets of plastic.

INGREDIENTS

1kg lean ground pork
1/4 cup (45g) brown sugar
1 teaspoon Worcestershire sauce
3 tablespoons (45ml) soy sauce
1tsp garlic powder
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
28 (6X6-inc/15X15-cm) sheets of wax paper
vegetable oil, for frying
cooked rice, for serving

PREPARATION

Step 1
In a bowl, combine all the ingredients, ground pork, brown sugar, Worcestershire sauce, soy sauce, garlic powder, salt, and pepper. Combine thoroughly.

Step 2
Place 1-2 tablespoons of the mixture on parchment or wax paper. You may also use plastic wrap or ice candy plastic.

Step 3
Wrap the mixture and shape into a log, roll tightly, and twist both ends of the paper like a candy style. Repeat the procedure for the rest of the mixture.

Step 4
Arrange them in a container with a lid and store them in the freezer for 2 hours, overnight, or until ready to cook.

Step 5
To cook the frozen rolled sausage, you may either defrost them for 1-2 hours before frying or fried frozen.

Step 6
In a pan, heat a little bit of oil over medium fire. Pan-fry the longanisa, or quick fry until it becomes light brown on each side.

Step 7
After quick frying, pour at least 1/4 cup of water and simmer the sausage until the water evaporates. Once the water evaporates, continue frying.
Serve the longanisa with fried egg and rice. For the sauce, vinegar with garlic.

TIPS AND TRICKS

Best partner with a fried egg, sauce with vinegar garlic and chili.

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