- 750 grams (3/4 kilo) ground lean pork (“pigue” or ham part is perfect)
- 250 grams (¼ kilo) diced pork back fat
- 10 grams salt
- 20 grams brown sugar
- 3 grams ground black pepper
- 6 cloves crushed then finely chopped garlic
- 10 ml. soy sauce
- 50 ml. Anisado wine
- 30 ml. tap water
- 8 grams corn starch
- enough 6” X 6” wax paper to wrap individual sausages
- soya or palm oil for frying
- Pineapple juice
- Sprite or 7-Up
- Paprika powder
- Annatto powder (as natural food color)
- MSG
- In suitable bowl, pour in and blend soy sauce, Anisado wine and tap water.
- Add in salt, sugar, black pepper and garlic. Tumble well. Set aside. This is your “flavor mix”.
- In separate container, combine ground pork and fat. Mix thoroughly.
- Pour in on all sides “flavor mix” and blend well. Towards last part of your mixing, pour in your binder-corn starch. Again, blend thoroughly. This is now your “emulsion”.
- Scoop about 50-70 grams of “emulsion”, scatter it like a log at one-end of wax paper Fold. Roll. Fold both sides. Finish rolling. Continue with the whole batch.
- I strongly suggest to freeze first for minimum 5 hours wrapped “hamonado longanizas” “before frying. This is needed to allow meat to form into logs.
- If need be, even without freezing, sausage is ready for frying-but doing so may result to logs sticking to pan.
Source: The Food Critic Me
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