How to Make Skinless Longanisa
Longanisa is one of the sausage version of Filipinos. There are many great variations and flavors of these. Longanisa is a mixture of lean pork and fats, along with garlic, brown sugar, atsuete, soy sauce and others. With my version, I added cornstarch to the mixtures, as binder and to keep the longanisa juicy when frying. I also substituted the atsuete to paprika, since that was only available with me that time. Paprika, added colors and flavors too. I have also used natural brown sugar; it is like a powdered form sugar, which have a dark color. The usual skin of longanisa is made of pork intestine, but since i don't have that one, I just used the plastic or cling wrap to keep it in shape. But you may also use baking sheet or wax paper. Freezing it will keep the longanisa in shape when frying. Longanisa is a perfect match with fried rice and eggs, with ketchup and vinegar as dipping sauce. I hope you like my video.
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