How to make Longganisa

Longaniza is a sausage (embutido) similar to a chorizo and also closely associated with the Portuguese linguiça. Its defining characteristics are interpreted differently from region to region. It is popular in the cuisines of several regions of Spain, Puerto Rico, Dominican Republic, Mexico, Chile, Argentina, Uruguay and the Philippines.

Ingredients:
2 lbs ground pork
1 tbsp coarse salt
½ tsp Prague powder
1 tsp phosphate
¼ cup cold water
¼ cup TVP (Textured Vegetable Protein)
1 tbsp Isolate
½ tsp Carrageenan
2 tbsp sugar
6 tbsp garlic, minced
2 tbsp paprika (for color)
1 tbsp ground black pepper
2 tbsp pineapple juice
½ tsp meat enhancer

Procedures:
1. In a large container mix the salt, prague powder, phosphate, and water
2. Add the Textured Vegetable Protein, Isolate, and Carrageenan
3. Add the ground pork followed by the sugar, garlic, paprika, ground black pepper, pineapple juice, and meat enhancer then mix thoroughly.
3. Place inside the refrigerator for 12 hours. (Note: Take note of the time. The mixture will smell sour if left for more than 12 hours)
4. Shape and Wrap the longganisa individually