Pork longganisa may dominate local meat stores, but did you know that beef is also an excellent filling for this Filipino sausage?
Cooks from Cabanatuan, Nueva Ecija use it for their local batutay longganisa. This type of longganisa has ground beef as its main ingredient and a sweeter taste than traditional longganisa.
Skinless spicy beef longganisa is one way to enjoy this beefy sausage. It contains some onion and red pepper flakes for a flavorful meal with a spicy kick.
Start by mixing these ingredients with ground beef, brown sugar, salt, and ground black pepper in a big bowl.
Spread the meat on small sheets of wax paper, then fold the papers, press the meat against each sheet, and roll to make sausages. Chill the sausages overnight or until you’re ready to cook them in hot oil until they’re caramelized and well-cooked.
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