Skinless Longganisa( Hamonado Style)

Ingredients:

• • 1/4 cup vinegar (I used Datu Puti)
  • 1/2 kilo LEAN ground pork >>Make sure its LEAN -shouldn’t have fats or else it will fall part)
  • 1cup golden brown sugar (this helps with the color)
  • Longanisa Quick Mix
  • Longnisa Extender
  • Red food color (optional)
  • Plastics -for wrapping.

PROCEDURE

• Soak the extender just enough to make it moist. Dont let it float. About 2-3 minutes. Mix with the ground pork.
• Add the Longanisa Quick Mix.
• Add the vinegar
• Add the sugar
•  Drop a couple of food coloring (if using)
• Put in the freezer for about 30 minutes to firm up the meat.
•  Form into Longanisa sausage or even patties if you desire. I use the Ice Plastic that you can buy from the market and cut it up in 2. You can also use wax paper.
• If you’re selling these, weigh each one into 15 gms per sausage.
•   Fry in low fire so the sugar will not be burned.HOW TO MIX FOOD COLOR.
  Mix 1/4 teaspoon food color plus 1/8c water. You can also use atsuete but it’s pricier than food color.
• Notes:
  You can add minced garlic if you want it garlicky.
  If using hog casing, you can use 50-50 fat at lean for a juicier and yummier Longanisa.