I am afraid I haven’t been as active posting as much as I like this month. All I have are two blog posts. And it’s the middle of March.
It’s been a while since I blogged about our kitchen experiments at home. Lately I found a simple recipe on how to make skinless longanisa, it’s just sausage to you dear readers. Yesterday was market day so I asked Josef if he could help me make it. I didn’t expect it was so yummy and I would like to make some more after Holy Week when we are back to the usual fare having meat in our meals. Next week would be a meatless week for us. Josef did it without my help. Tried it this morning for breakfast.
The good thing about it is that there are no artificial preservatives. Here are the simple ingredients culled from Panlasang Pinoy recipes. You would need the following:
1/2 kl. Pork
12 cloves garlic, minced
2 tablespoons all purpose flour
3 tablespoons brown sugar
4 teaspoons vinegar
2 tablespoons soy sauce
1 teaspoon ground pepper
1/2 teaspoon salt
Mix them well, form into 4-inch long sausage. Refrigerate for a while before frying. Makes 16 pieces longanisa.
The garlicky flavor tastes so good.