Hamonado Longaniza Recipe

  • 750 grams (3/4 kilo) ground lean pork (“pigue” or ham part is perfect)
  • 250 grams (¼ kilo) diced pork back fat
  • 10 grams salt
  • 20 grams brown sugar
  • 3 grams ground black pepper
  • 6 cloves crushed then finely chopped garlic
  • 10 ml. soy sauce
  • 50 ml. Anisado wine
  • 30 ml. tap water
  • 8 grams corn starch
  • enough 6” X 6” wax paper to wrap individual sausages
  • soya or palm oil for frying
  • Pineapple juice
  • Sprite or 7-Up
  • Paprika powder
  • Annatto powder (as natural food color)
  • MSG

Hamonado Longaniza Recipe

  1. In suitable bowl, pour in and blend soy sauce, Anisado wine and tap water.
  2. Add in salt, sugar, black pepper and garlic. Tumble well. Set aside. This is your “flavor mix”.
  3. In separate container, combine ground pork and fat. Mix thoroughly.
  4. Pour in on all sides “flavor mix” and blend well. Towards last part of your mixing, pour in your binder-corn starch. Again, blend thoroughly. This is now your “emulsion”.
  5. Scoop about 50-70 grams of “emulsion”, scatter it like a log at one-end of wax paper Fold. Roll. Fold both sides. Finish rolling. Continue with the whole batch.
  6. I strongly suggest to freeze first for minimum 5 hours wrapped “hamonado longanizas” “before frying. This is needed to allow meat to form into logs.
  7. If need be, even without freezing, sausage is ready for frying-but doing so may result to logs sticking to pan.

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