The document provides a recipe for making skinless longanisa, a Filipino pork sausage. It lists the ingredients including pork, salt, curing salt, sugar, and spices. The procedure describes grinding the pork, mixing the ingredients, curing for 8-10 hours, wrapping individual sausages, and packaging. It notes potential problems like a lack of tools or unavailable ingredients. The conclusion states that despite problems, a nutritious and delicious skinless longanisa can still be prepared.
The document provides a recipe for making skinless longanisa, a Filipino pork sausage. It lists the ingredients including pork, salt, curing salt, sugar, and spices. The procedure describes grinding the pork, mixing the ingredients, curing for 8-10 hours, wrapping individual sausages, and packaging. It notes potential problems like a lack of tools or unavailable ingredients. The conclusion states that despite problems, a nutritious and delicious skinless longanisa can still be prepared.
The document provides a recipe for making skinless longanisa, a Filipino pork sausage. It lists the ingredients including pork, salt, curing salt, sugar, and spices. The procedure describes grinding the pork, mixing the ingredients, curing for 8-10 hours, wrapping individual sausages, and packaging. It notes potential problems like a lack of tools or unavailable ingredients. The conclusion states that despite problems, a nutritious and delicious skinless longanisa can still be prepared.
The document provides a recipe for making skinless longanisa, a Filipino pork sausage. It lists the ingredients including pork, salt, curing salt, sugar, and spices. The procedure describes grinding the pork, mixing the ingredients, curing for 8-10 hours, wrapping individual sausages, and packaging. It notes potential problems like a lack of tools or unavailable ingredients. The conclusion states that despite problems, a nutritious and delicious skinless longanisa can still be prepared.
