Homemade Skinless Sausages (Longganisa)
The seasonings and spices used in this sausage mixture is quite basic. Feel free to add dried herbs and other spices to suit your taste.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
- 500 grams ground pork (at least 20% fat is ideal)
- 2 tablespoons rock salt
- 1 tablespoons freshly ground black pepper
- 1 tablespoon brown sugar
- 2 tablespoons rice vinegar
- 1 to 2 tablespoons paprika
- 1/2 to 1 teaspoon cayenne powder
- 1/4 cup dried onion flakes
Mix all the ingredients together. Transfer to a covered container and keep overnight in the fridge to allow the flavors to develop.
Take a length of cling wrap. Place one fourth to half a cup of the sausage mixture near one end the spread the sausage mixture to make a loose tube.
Take the end of the cling wrap nearest you and fold over the sausage mixture. Roll as tightly as you can to remove and air pockets. Twist both ends to secure. Repeat until all the sausage mixture has been wrapped.
Place the wrapped sausages in a covered container and keep in the freezer until needed.
To cook the skinless sausages, thaw and unwrap them. Heat a little oil in a frying pan and fry the sausages until nicely browned.