My personal favorite is with Monggo Guisado. I love having it as a side dish with any Filipino vegetable dish. It's so good with anything (for me at least). I can eat it for one whole week without getting sick (of it). It is my ultimate favorite sausage, specifically the sweet type which is also known as Hamonado. Longganisa is the Filipino version of meat sausage. This sweet and garlicky longganisa is so easy to make. It can be fried directly, it can be boiled, and it can be cooked using a combination of cooking methods such as frying and boiling.Make your own skinless longganisa at home and have your favorite longsilog any time of the day. Align the card in a 60 degree angle and gently push until the mixture shapes into a sausage. Gently slide the longer edge of the card over the wax paper towards the direction of the sausage mixture. Lock the edge of the paper by holding your fingers down. Fold the wax paper starting from the top going down until the mixture is totally covered. Put it in the middle-top part of the paper, 3 inches before the top edge. Scoop around 3 tablespoons of longganisa mixture and place over the wax paper. Lay a sheet of wax paper flat on a table. No need for any plastic bags or cellophane for this procedure. All we need is a sheet of wax paper and a piece of sturdy card such as a credit card or an ID card. I think that it is easier and less tiring than mixing all the ingredients together. This is probably the easiest step in the recipe. You can watch the video below for better guidance, but let me explain it anyway. I love the idea of using a sheet of wax paper and a sturdy card to help mold skinless longganisa. Refrigerate the mixture for around 2 hours before shaping it. Remember to install the dough hook as the wire whisk won’t be of help here. You can also use a stand mixer to help ease the task. Combine ground pork and all other ingredients in a large mixing bowl.
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