Ingredients
2 lbs ground pork
1 tbsp coarse salt
1/2 tsp Prague powder
1 tsp phosphate
1/4 cup cold water
1/4 cup TVP (Textured Vegetable Protein)
1 tbsp Isolate
1/2 tsp Carrageenan
2 tbsp sugar
6 tbsp garlic, minced
2 tbsp paprika (for color)
1 tbsp ground black pepper
2 tbsp pineapple juice
1/2 tsp meat enhancer
Cooking Method
In a large container mix the salt, prague powder, phosphate, and water
Add the Textured Vegetable Protein, Isolate, and Carrageenan
Add the ground pork followed by the sugar, garlic, paprika, ground black pepper, pineapple juice, and meat enhancer then mix thoroughly.
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)
Shape and Wrap the longanisa individually
