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Skinless Longganisa( Hamonado Style)
1/4 cup vinegar (I used Datu Puti)
1/2 kilo LEAN ground pork >>Make sure its LEAN -shouldn’t have fats or else it will fall part)
1cup golden brown sugar (this helps with the color)
Longanisa Quick Mix
Red food color (optional)
Plastics -for wrapping.
Soak the extender just enough to make it moist. Dont let it float. About 2-3 minutes. Mix with the ground pork.
Longanisa Quick Mix. Add the vinegar
Add the sugar
Drop a couple of food coloring (if using)
Put in the freezer for about 30 minutes to firm up the meat.
Form into Longanisa sausage or even patties if you desire. I use the Ice Plastic that you can buy from the market and cut it up in 2. You can also use wax paper.
If you’re selling these, weigh each one into 15 gms per sausage.
Fry in low fire so the sugar will not be burned.HOW TO MIX FOOD COLOR.
Mix 1/4 teaspoon food color plus 1/8c water. You can also use atsuete but it’s pricier than food color. Notes:
You can add minced garlic if you want it garlicky.
If using hog casing, you can use 50-50 fat at lean for a juicier and yummier Longanisa.