Ingredients:1/2 kg Ground meat
1 tbsp Salt
50 grams Sugar brown
1/8 tsp MSG
1/8 tsp Prague Powder
1/2 tsp Black Pepper ground
1 head garlic minced (10g)
1 tbsp Anisado Wine
2 tbsp Cornstarch
1/4 cup pineapple juice
Instructions:
1. Place 1 tbsp Salt, 50 grams brown Sugar, 1/8 tsp MSG, 1/8 tsp Prague Powder, 1/2 tsp Black Pepper ground into a mixing bowl. Mix the ingredients until they are well combined.
2. Add 1 tbsp Anisado Wine and mix it again until it becomes liquid.
3. Place the Ground meat and mix it with your hands or mixing spoon.
4. Add 10 grams of minced Garlic and mix.
5. Add 1/4 cup of pineapple juice and mix well.
6. Add 2 tbsp cornstarch and mix until they are well combined. I find it best to use my hands because i can manage all the ingredients into the meat thoroughly.
7. Spoon 2-3 tbsp of pork mixture and wrap it in plastic wrapper provided. You now have a skinless longanisa.
* Place your Skinless Longanisa in the refrigerator for 2-3 days for curing before you use or cook it.
* You can adjust the ingredients based on your taste, if you want it sweeter then add 20 grams of sugar or more.
** For more information, visit me at my boarding house and ask me ;D
