Skinless Longganisa

My sister in California buys the yummiest longganisa at her local asian market. Whenever I visit her, Mom would surely prepare some for breakfast one day and serve it with sunny side up eggs and garlic fried rice. I love my longganisa paired with vinegar infused with garlic & chili too.

The Asian food store that we go to sells longganisa by the bulk and since hubby isn't exactly a fan, I hesitate about buying a package.

A few days ago, I was browsing the web for recipes for ground pork and found a recipe for skinless pork longganisa.

Ingredients:

1 kilo ground pork, 10% fat

1/4 cup brown sugar

1 tbsp rock salt (or 1.5 tsp fine salt)

1 tbsp worcestershire sauce

3 tbsp soy sauce

1 tbsp chopped garlic

1/2 tsp ground black pepper

Blend all ingredients together.

Roll a small amount of the mixture in a 4.5 in x 3 in piece of waxed paper

Store in the freezer for 3 hours or until ready to cook.

I have to admit that I did have some doubts as to whether the mixture would stick together while being cooked because there's no egg or cornstarch to serve as a binder for the sausage. But this works.

When ready to cook, heat oil in a wok or frying pan.

Unwrap the sausages and fry in batches until fully cooked.

Drain on paper towels.

These look good, no ? The sausages look so rich and yummy and they were.