HOMEMADE CHORIZO/LONGANIZA (SKINLESS MAKING)

Introduction 

Hey there, food enthusiasts! Ever wondered how to make your own chorizo or longaniza at home? Well, you’re in luck! Today, we’re diving into the delicious world of homemade chorizo/longaniza (skinless making). This guide will walk you through the ingredients, steps, and tips to create a mouth-watering treat right in your kitchen. Ready to get started? Let’s go!

Table of Contents

• Ingredients
• Steps to Make Homemade Chorizo/Longaniza (Skinless)
• Tips for Perfect Chorizo/Longaniza
• FAQs
• Conclusion

Ingredients

Here’s what you’ll need to make your very own homemade chorizo/longaniza (skinless):

• 3.5 kls na unod ng baboy (giniling/grind)
• 2 small packs spice/pepper or siling maanghang
• 2-3 tbsp barbecue sauce/mix
• Masarap ang chorizo kung walang taba
• 2 tbsp hot sauce
• 1 pack cellophane sa ice candy
• 1/4 kg cornstarch
• 1/4 na bawang (giniling/grind)
• 2 tbsp liquid seasoning (manmade)
• 1/4 kg na asukal
• Coloring asuete
• 1 pack 4 tbsp accord powder
• 1 pack toyo (soy sauce)
• 1 pack 4 tbsp peaque powder/salitre
• 2 tbsp knorr liquid seasoning
• 1 tbsp Barbecue Mix
• 1/2 paminta (black pepper)
• Ladle (Panghalo, matibay na kahoy/flat)
• 1 tbsp marinade

Steps to Make Homemade Chorizo/Longaniza (Skinless)

Alright, let’s get down to business. Follow these steps to make your homemade chorizo/longaniza:

1. Prepare the Meat: Start by grinding the pork if it’s not already ground. Make sure it’s finely ground for a smooth texture.
2. Mix the Ingredients: In a large bowl, combine the ground pork with all the spices, sauces, and seasonings. Use your hands or a sturdy wooden ladle to mix everything thoroughly.
3. Add the Cornstarch: Gradually add the cornstarch to the mixture. This will help bind the ingredients together.
4. Coloring: Add the asuete for that classic chorizo color. Mix well until the color is evenly distributed.
5. Shape the Sausages: Take a portion of the mixture and shape it into a log. Wrap it in cellophane, twisting the ends to secure it.
6. Chill: Place the wrapped sausages in the refrigerator for at least 2 hours to firm up.
7. Cook: When ready to cook, remove the cellophane and fry the sausages in a pan over medium heat until fully cooked.

Tips for Perfect Chorizo/Longaniza

Here are some tips to ensure your homemade chorizo/longaniza turns out perfect every time:

• Use Fresh Ingredients: Fresh pork and spices will give you the best flavor.
• Don’t Overmix: Overmixing can make the sausages tough. Mix just until everything is combined.
• Adjust Seasonings: Feel free to adjust the spices and seasonings to suit your taste.
• Test a Small Batch: Cook a small portion of the mixture to taste and adjust the seasoning if needed before shaping all the sausages.

FAQs

Can I freeze homemade chorizo/longaniza?

Yes, you can! Just wrap them tightly in plastic wrap and store them in a freezer-safe bag. They can last up to 3 months in the freezer.

What can I serve with chorizo/longaniza?

Chorizo/longaniza pairs well with rice, eggs, and even in sandwiches. Get creative with your meals!

Can I use other meats?

Absolutely! You can use chicken, beef, or a mix of different meats. Just make sure to adjust the seasonings accordingly.

Conclusion

And there you have it! Making homemade chorizo/longaniza (skinless) is easier than you might think. With the right ingredients and a bit of patience, you can enjoy delicious, homemade sausages that are perfect for any meal. So, what are you waiting for? Give it a try and impress your family and friends with your culinary skills. Happy cooking!