1teaspoonground black pepper - or crushed ground peppercorn
¼teaspoonred food coloring
Other:
1cupcooking oil - for frying
Instructions
Mix first the marinade thoroughly, then add the ground meat.
Massage the mixed ingredients to absorb marinating with the meat, and refrigerate it overnight.
Put 3 tablespoons of longganisa mixture into the “4×2” wax paper and roll it about 3 inches long and refrigerate it.
There are 2 ways of cooking this Filipino Pork Longganisa or Pork Sausage Recipe.a. Use 3 tablespoons of water, and let it cook with its own oil or until the water goes out. Flip each side to balance the cooking.b. When using oil, fry the longganisa using a medium-heat fire.
Serve with your hot fried rice, a sunny-side-up egg, or beef steak.
Notes
It has a different size after and before cooking. It looks bigger before cooking it, and it shrinks when it cooks after. In making this recipe, make sure that you can balance the lean meat and the fatty meat. Because when it is too much fat, your longganisa is too greasy. Much better to have half lean meat and half fat so it can be as meaty and juicy as your longganisa is. When it is too much meaty, it is rubbery and dry. So don’t hesitate to try this Pork Longganisa or the Pork Sausage Recipe.