‘Chorizo’, Healthy Skinless Sausage


First time to make these sausages from the recipe on line, Pride of Iloilo, I meddled with the original recipe and found out that velveting these pork mixture by adding cornstarch  and keeping on the refrigerator overnight make them horribly looking. But the good news is that you have to control addition of salt because we are already putting soy sauce, I added a huge Apple which I threw into a food processor  and added a tablespoon of Flaxseed meal in an attempt to make it healthier. So let’s see how we can make it better. See the picture below for ingredients you will need….



2.2 lbs. ground pork,beef or chicken

1 head garlic, minced using a marble masher shown on the left side of the tray

1/2 cup brown sugar

1/4 cup soy sauce

1/2 tsp. ground black pepper

1 tbsp.Red Mill Flaxseed meal

1 large Granny Smith Apple,( cored, seeded  and finely shredded  through a food processor)

1-2 tsp Himalayan pink salt

1 piece of Chipotle pepper in Adobo sauce, (seeded and finely chopped)

2 eggs, beaten


1. In a bowl, mix everything thoroughly by hand.image


2. Taste test by frying a small portion of the mix, adjust seasoning according to your taste.

3. Shape into thin logs and wrap with Saran Wrap.

4.Refrigerate only for 30 minutes.

5. Fry in oil until more oil fat gets extracted until the sausage  turn lightly brown, be careful not to burn  due to its sugar content.

-Peaches, finding  ways to make it more Sarap!

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