Whether fresh sausages, smoked sausages or dry-cured sausages and other charcuterie, it’s really rewarding making your own! It’s especially rewarding knowing that you know exactly what’s in your sausages – and what isn’t. Sausage-making is something I started dabbling in a few years ago and it’s been a fun hobby ever since. Add a teaspoon of chili flakes if you want it spicy.Smoky, zesty and oozing with cheese, these homemade smoked cheddar sausages are absolutely perfect for your next grilling party! Make a double batch while you’re at it and freeze them for your convenience! You like it more garlicky or sweet? Taste test by frying a teaspoon of the longganisa mixture to see if more salt, sugar or garlic is needed.
Double up on the ingredients and store in the freezer for later use. Homemade Skinless Pork Longanisa is easy to make, a lot less expensive than store bought and no preservative added. Make sure when buying ground pork that is has at least 25% fat to keep the longganisa moist and taste better unless you want the healthier version then use 100% lean ground pork or use ground chicken but expect it to be a little dry after frying. The ground pork is seasoned using basic ingredients, wrapped individually in wax paper and frozen for least few hours or overnight before cooking. This Skinless Pork Longanisa recipe is homemade with no preservative added and without casing.
Skinless Longganisa is a sweet, salty and garlicky Filipino sausage that is most served for breakfast over garlic rice and fried egg. Skinless Longganisa is a popular Filipino sausage traditionally made from ground pork, although chicken and beef can also be used.
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