How to make skinless sausages

This is a variation of the Philippine chorizos laced with indigenous spices. Longaniza and sausages making has a long tradition in the Philippines, with each region having their own specialty. Examples are: Lucban, Quezon is known for its garlicky longanizas; while Guagua, Pampanga is known for its salty, almost sour, longanizas. Longganisang hamonado (Spanish: longaniza jamonada), by contrast, is known for its distinctive sweet taste.

How to make skinless sausage

INGREDIENTS

lean pork - 3/4 kg
fat - 1/4 kg
salt - 2 tbsp
garlic - 1 and 1/2 -2 tsp
accord powder - 1 and 1/4 tsp
ascorbic acid (250 mg) - 1/2 tablet
brown sugar - 5 tbsp
prague powder - 1/4 - 1/2 tsp
black pepper - 1 and 1/2 tsp
anisado wine or gin - 1 tbsp
vinegar - 1 tbsp
soy sauce - 1 tbsp
vetsin - 1/2 tsp


UTENSILS

mixing bowl
measuring spoons
knife
tray
chopping board
weighing scale
meat grinder


PROCEDURE

1. Mix the above ingredients well with the meat until mixture becomes tacky. Chill.
2. Form into 2-3 inches long sausage.
3. Wrap in paperlene plastic.
4. Allow to cure in the refrigerator for 2-3 days.
5. For longanisa in casings, stuff the meat mixture into sausage casings and tie with string to form 2-3 inches sausage links.
6. Hang to dry in a cool, dry place.

Here are videos how skinless sausages are made: