Focused recipe
Longanisa Recipe (Filipino Sausage)
This is a recipe for longanisa. It is a type of Filipino sweet sausage.
Cuisine not specified Updated 6/15/2009
Ingredients
Measured from the catalog payload.
- 2 1/4 lbs ground pork
- 1 tablespoon coarse salt
- 1/2 teaspoon prague powder
- 1 teaspoon sodium phosphate
- 1/4 cup cold water
- 1/4 cup tvp textured vegetable protein
- 1 tablespoon isolate
- 1/2 teaspoon carrageenan
- 2 tablespoon sugar
- 6 tablespoon garlic minced
- 2 tablespoon paprika for color
- 3 tablespoon anise liquor
- 1 tablespoon ground black pepper
- 2 tablespoon pineapple juice
- 1/2 teaspoon meat enhancer
Instructions
5 cooking steps
- In a large container mix the salt, Prague powder, phosphate, Anise liquor, and water
- Add the Textured Vegetable Protein, Isolate, and Carrageenan
- Add the ground pork followed by the sugar, garlic, paprika, ground black pepper, pineapple juice, and meat enhancer then mix thoroughly.
- Place inside the refrigerator for 12 hours. (Note: Take note of the time. The mixture will smell sour if left for more than 12 hours)
- Shape and wrap the longanisa individually. You can use sausage casings or you can simply shape the mixture over a wax or parchment paper. At this point, the finished product is ready to be cooked.
Catalog details
Useful for browsing and sync.
Main Course, Pork longanisa Public recipe Revision 1