Longganisa Recipe | Filipino Sausage

Longganisa Recipe | Filipino Sausage

Fixings:

*1 kilo ground pork (incorporate the pork fat)

*1 spoon salt

*1 spoon earthy colored sugar

*1 spoon paprika

*1/4 teaspoon saltpeter (salitre)

*1/2 teaspoon squashed tree leaves

*1/2 teaspoon ground dark pepper

*1/2 teaspoon red peppers, minced

*4 cloves of garlic, squashed then minced

*1/4 cup vinegar

*1/8 cup soy sauce

*Frankfurter housings

Guidelines:

*In a major blending bowl, join all fixings with the exception of the wiener housings

*Blend well and let represent 60 minutes

*Tie one finish of the hotdog packaging and gradually fill the packaging with the ground pork combination until the finish of the packaging, then, at that point, tie the end

*Tie the center of the frankfurter packaging in time frames 3 inches.

*Keep refrigerated for 2 to 3 days

*To cook, bubble longganisa in 1/2 cup of water on a skillet or wok. Water will before long vanish then oil will overflow from the longganisa. Sear it on its own oil or add a couple of tablespoons of cooking oil and keep on cooking for 5 to 10 minutes or until the wiener housings become tanish.

Longganisa Recipe | Filipino Sausage VIDEO