I don’t know what got into me, but when I was in the market the other day I suddenly thought of making Longganisa (pork sausages). I’ve never done that before, but I would really want to try because I’m tired of the fatty Longganisa I find in the market and grocery stores. So, off I went to my favorite butcher and ordered three kilograms of lean (I had to ask him to trim the fat) ground pork.
While waiting, I saw one of the staff casing the sausages. I asked if they could do that for me and he said yes. Wow, so my Longganisa won’t be skinless after all.
Right after I got my ground meat, I hurried home because I was too excited to start.
After mixing the sausage stuffing, I went back to the butcher for the casing. Here’s what they looked like after.
They were expertly tied and linked!
The verdict? Everyone loved the tasty sausages, but they turned out a little tough because I had the fat trimmed. Next time, I should add just a little more fat, so they will be softer.
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