Skinless Longganisa (ala-Lucban)

I thank my pinay friend for teaching me how to make longganisa. Although she prefers to use instant Longganisa Mix, I still thank her for giving me an idea on how to use cling wrap instead of pork intestines and other artificial sausage casing.

I opt not to use instant mix, I want to make longganisa that will suit my taste. With the help of my hubby who is familiar with Longganisang Lucban, we came out with this recipe.

- 500 grams of ground pork (fats and lean meat)
- 1 teaspoon of salt
- 1 teaspoon of paprika
- 1 teaspoon of ground pepper
- 1/2 cup of minced garlic
- 1/2 teaspoon of ground or powdered chili
- 1/4 cup of oregano extract
- 1/3 cup of soy sauce
- 1/3 cup of worcestershire sauce
- 1/2 cup of raw/brown sugar
- cling wrap

1. Mixed all the ingredients and set aside for 30 minutes, giving enough time for the meat to absorb the flavor.

2. Then spoon a portion of the mixture (3 spoonful) into the cling wrap. Spread the mixture, approximately 9 inches long by 1 inch wide. Fold the end of cling wrap to cover the mixture and roll until it is completely covered.

4. Divide the long roll into three (3 inches long each) by twisting each end. You will be surprised that it will look like a real longganisa. :-) Repeat until all mixture's been used up.

5. Cook the desired number of longganisa. I want to cook it slightly in boiling water for a minute then frying it afterwards. I just want to make sure the longganisa is well-cooked inside and out.

Although the garlic acts as preservatives, it would be much better to keep the uncooked longganisa in the freezer. You can add and remove some of the ingredients depending on your preference.