longanisa filipina ingr longanisa filipinaaa

Serves 4:

  • 500 gr minced pork
  • 5 or 6 garlic cloves
  • 1 lime
  • 1 heaping tsp paprika (around 10 gr)
  • 1 heaping tsp palm sugar (around 10 gr)
  • 40 gr cornstarch
  • 40 ml water
  • ½ tsp black pepper
  • ground cayenne (optional)
  • salt

1 limon maicena con agua pimienta y ajo

Grind the garlic in a mortar. Dissolve the yeast in the water. Squeeze the lime.

2 mezclar con carne y especias 3 mezclar

Mix all ingredients.

4 colocar en film transparente 5 extender 6 enrollar 7 atar 8 hacer el resto y nevera

Divide the mix into 6 or 8 pieces. Place each piece on a side of a transparent film. Spread the mix along, wrap it and close the ends. Let it cool in the fridge.

9 trocear 10 freir 11 papel absorbente

Remove the film. Cut up (optional) the longanisa, fry it for 5 minutes and remove it on absorbent paper.

longanisa filipinaa

Serve the longanisa hot with sinangag.

If there’s a step in this recipe that is not clear or can be improved, please, write a comment.
Thank you.