How to Make Skinless Longganisa

Longganisa is a popular Filipino breakfast sausage traditionally made from ground pork, although chicken and beef can also be used. Longanisa is another way to preserve food. Still a part of food processing and preservation. Skinless longganisa is a kind of sausage made of seasoned ground meat without casings. Making longganisa is not a new business idea but perfecting its taste to attract large customers is a difficult trick. Every longganisa recipe has its own version which sometimes is very expensive. Here’s another way to make longganisa of good quality. This product is comminuted so proper selection of meat prior to grinding should be practiced. Meat with high amount of soluble protein, high water holding capacity, and emulsifying capacity is a must to have a good product. Lean and fat trimming which could not be sold can be used for a purpose. However, it could not be denied that good quality meat speaks for a quality of the product. Likewise proper proportion of lean and fat must be considered. Ingredients: Pork Salt Brown sugar MSG Garlic Prague powder Anisado wine Black pepper Cornstarch Pineapple juice Materials: Knife Chopping board Plastic labo Measuring cups and spoon (weighing scale) Basin Mortar and pestle Procedure: 1. In a bowl, mix all the dry ingredients (salt, sugar, prague powder, msg, black pepper) except cornstarch. 2. Mix it thoroughly. After mixing, add the anisado wine and pork. 3. Then mix it again, add the pineapple juice, garlic and cornstarch. Mix it thoroughly. 4. After the ingredients are well mixed, weigh the meat in 250grams and divide it in 9 parts. 5. Prepare the plastic labo for packaging. Cut it into half, then cut into 3. 6. Wrap in a cut plastic labo.