Longganisa (or longanisa, or longaniza) are Filipino chorizos. These cured sausages are famous in nearly every Philippine region. The famous types of longganisa are. Vigan. Lucban, and Guagua that have been named based on the town they originated from. Pork is easily the most common meat utilized in causeing this to be sausage Chicken, beef, as well as tuna are occasionally utilized as alternatives.
This Longganisa Recipe we have here involves curing the meat using Prague powder and sodium phosphate. Prague Powder or pink curing salt is accountable in preserving the meat and inhibits the development of certain bacteria. Sodium phosphate, however, functions being an emulsifier. It can make to immiscible ingredients (like fat and liquid) mix together in complete harmony. Apart from these components, extenders for example carageenan and TVP are needed only if you are by using this for commercial purposes. If this is for private consumption, then extenders aren't necessary.
It is crucial that you simply stick to the measurement from the ingredients as mentioned within the recipe below. Exceeding the needed ingredients (particularly the curing ingredients) isn't good.
If you're residing in outdoors from the Philippines, you can buy the components online. I recieve mine from americanspice(.com) and spiceage(.com). I had been also capable of getting the hog casing online. So far as stuffing the meat in to the casing, it can be done by hand or with some help from your stand mixer. I'm utilizing a KitchenAid stand mixer and that i bought the sausage grinder and stuffer attachment which demonstrated to be really useful.
Do this Longganisa Recipe and allow me to read your comments.
Longganisa Recipe (Filipino Sausage)
- 2¼ lbs ground pork
- 1 tablespoon coarse salt
- ½ teaspoon Prague powder #1
- 1 teaspoon sodium phosphate
- ¼ cup cold water
- ¼ cup TVP (Textured Vegetable Protein)
- 1 tablespoon Isolate
- ½ teaspoon Carrageenan
- 2 tablespoon sugar
- 6 tablespoon garlic clove, minced
- 2 tablespoon paprika (for color)
- 3 tablespoon Anise Liquor
- 1 tablespoon ground pepper
- 2 tablespoon pineapple juice
- ½ teaspoon meat enhancer (optional)
- Inside a large container mix the salt, Prague powder, phosphate, Anise liquor, and water
- Add some Textured Vegetable Protein, Isolate, and Carrageenan
- Add some ground pork adopted through the sugar, garlic clove, paprika, ground pepper, pineapple juice, and meat enhancer then mix completely.
- Place within the refrigerator for 12 hrs. (Note: Be aware of times. The mix will smell sour if left in excess of 12 hrs)
- Shape and wrap the longganisa individually. You should use sausage casings or simply shape the mix on the wax or parchment paper. At this time, the end product is able to be cooked.
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jade bienvenu states
kuya good day. i and my husband loves longganisa. i wanna inquire if yung Textured Vegetable Proteins are same goes with what we should call vegetable meat?
pls reply po. thanks u one more thing&... i attempted to prepare a number of ur recipes and it is soooo tasty. thank u a lot!
I attempted your longanisa recipe with a few missing ingredients, LOL. Also it still sampled good. I discovered the TVP, phosphate and prague powder online, but haven't yet get me some isolate and carageenan. I’ve made Sweet Chorizo with casings using Burnt Lumpia’s recipe, modified to some Cebuano’s taste, obviously. After I’ve got all of the ingredients, I'll certainly do this one again. Let’s possess a Pinoy prepare-off whenever we’re in Chicago. Got lots of ravenous buddies there that won't avoid Pinoy cookin’
How if only you can publish a &"preservative free&" homemade longanisa&....