Skinless Pork Longanisa 454 gr Kain-Na
Also known as: Skinless Pork Longanisa
Country of origin: England (UK)
Content: 454 gr
7 in stock
Skinless Longanisa are delicious Filipino sausages without skin, according to a recipe that tastes so typical in the way that is used in the Philippines.
Skinless Pork Longanisa
Longanisa is a typical Filipino traditional meat dish derived from the Spanish longanisa. This longanisa is sweet and spicy and is eaten a lot in the Philippines with countless rice dishes. This Longanisa is without skin, and is therefore only the filling of the longanisa.
The term longanisa originates from the Spanish name Longaniza. The Philippine variant, unlike the Spanish Longaniza, is not dry and not ready for direct consumption but must first be baked. These sausages are a little reminiscent of our small bratwursts. Unlike our bratwursts, the longanisa are often a bit sweet. The sweet taste and recipe is also very dependent on the region where they are prepared. The sausages are a delicacy and are eaten as breakfast but also as evening food. One of the dishes that these sausages are used for is longsilog. A (fried) rice dish with fried egg and longanisa sausages.
- Defrost before use
- Rinse in a small amount of water for approximately 5-10 minutes
- When the water has evaporated and oil comes out of the sausage, bake the sausage golden brown until the sausages are tender (about 75 ° C)
- The sausage can also be grilled or baked in the oven after blanching.
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