Longaniza Adobo Recado (Filipino red sausage)
Another first try at a recipe from Len Poli's site
Spices mixed in after a first grind through a 10mm plate
After the second grind through the 4mm plate
Frying up a test patty
A little smoke in the garage
After the ice bath hanging to bloom with some Russian sausage on the far left. This sausage is supposed to be in 40mm hog casings. I ran out of my regular 32-36mm naturals. So I went with what I had and used sheep casings
Ready for packaging
Had to take a look at it
Thanks for Looking!!