Recently, our professor taught us the process in making skinless longganisa and made us do it, with her guidance, ofcourse. Longganisa is indeed popular in the Philippines and even known in some other countries. Do you want to know the step-by-step procedures on how to make this? Here's how, based on what i've learned from my professor.
To be able to manufacture skinless longganisa, the ingredients needed aside from the ground pork were garlic, onion, soy paste (soy sauce may do if soy paste is not available), oyster sauce, chili sauce/powder, brown sugar, salt, black pepper, eggs (beaten/unbeaten), plain bread crumbs/baking powder, and wax paper. The first thing to do was to combine all the mentioned ingredients into the ground pork except for the egg and bread crumbs/baking powder. Make sure that the garlic were crushed well, as well as the onion, which should be finely chopped. You can add more quantity of the ingredients depending on your preference. Mix well for about five minutes. Next, marinate for atleast an hour/overnight. Then, after marination, add the beaten/unbeaten eggs including the bread crumbs/baking powder. Mix well. Afterwards, roll a small amount of pork mixture in a wax paper. Place mixture for desired shape/size. Pile the wrapped pork mixture in a container properly. Lastly, keep it in the chiller for at least 24 hours/ at most 3 days for proper absorption of the different species added in the mixture.You now have the skinless longganisa.
Making skinless longganisa is just easy, right? You just have to learn the process and be skilled enough to do it. It's absolutely beneficial especially if engaging in meat processing business or simply for practicality in home consumption were in mind.
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