How To Make Longanisa
If you want to make a Filipino chorizo, you should try this longanisa recipe. This sausage has the perfect balance of sweet, garlicky, and savory.
Prep:
18 mins
Cook:
20 mins
Total:
38 mins
Ingredients
- 2¼ lb ground pork
- 1 tbsp coarse salt
- ½ tsp Prague powder
- 1 tsp sodium phosphate
- ¼ cup cold water
- ¼ cup Textured Vegetable Protein
- 1 tbsp Isolate
- ½ tsp Carrageenan
- 2 tbsp sugar
- 6 tbsp garlic, minced
- 2 tbsp paprika, for color
- 3 tbsp Anise Liquor
- 1 tbsp ground black pepper
- 2 tbsp pineapple juice
- ½ tsp meat enhancer, optional
Instructions
- 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.
-
Shape and wrap the longanisa individually. Use sausage casings or simply shape the mixture over a wax or parchment paper. At this point, the finished product is ready to be cooked.
Nutrition
- Sugar: 8g
- :
- Calcium: 86mg
- Calories: 740kcal
- Carbohydrates: 14g
- Cholesterol: 184mg
- Fat: 54g
- Fiber: 2g
- Iron: 3mg
- Monounsaturated Fat: 24g
- Polyunsaturated Fat: 5g
- Potassium: 820mg
- Protein: 47g
- Saturated Fat: 20g
- Sodium: 1891mg
- Vitamin A: 173IU
- Vitamin C: 12mg
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