Skinless Longganisa with a delicious medley of sweet, savory, and garlicky flavors you'll love! Serve these Filipino pork sausages with garlic fried rice and sunny side eggs for a hearty and tasty breakfast.
My daughter is coming down from Northern California this weekend to visit, so I thought I would prepare her favorite skinless longganisa and have a few packs ready for her to bring back home.
She doesn't cook and mostly relies on takeout or eating out. I am sure having these Filipino sausages in the freezer will come in handy when she's craving a quick and easy home-cooked meal.
Skinless longganisa is a version of the native Filipino sausage made of ground pork, garlic, and spices. However, the pork mixture is wrapped in wax paper or plastic film to maintain its shape instead of stuffing it into hog casings.
Its taste is mostly sweet and garlicky like hamonado, but "hot" varieties are also common with added copious amounts of ground pepper.
Ingredient notes
- Good sausage needs fat as well as lean meat for flavor and juiciness. You can add ยฝ pound of ground pork fat to 1 ยฝ pounds of lean ground pork, or if you can't find pork fat, use 2 pounds of ground pork with good fat marbling.
- I don't usually use extenders or binders such as flour or breadcrumbs, but I recently learned that cornstarch is a "magic" ingredient that acts as a tenderizer, like in velveting, and keeps the sausages soft and juicy.
Wrapping tips
Making the sausage mixture is easy; it's just a matter of mixing all the ingredients until fully incorporated. However, shaping it into logs and wrapping in wax paper can be time-consuming. Here are a few tricks to get the process done in a cinch.
- Wrap with plastic film or wax paper. Cut the paper or plastic in even lengths and use it as a guideline when forming the longganisa for uniform sizes.
- If you want to skip making the sausages individually,ย spread the pork mixture into about a ยฝ-inch thick layer on a sheet of wax paper. Cut into the desired size with a knife or a pizza cutter, then place another wax paper sheet on top of the mixture to cover.
- You can also use a piping bag to pipe the mixture on the wax paper easily.
How to Cook
You can thaw the pork longganisa for a few hours or cook it frozen.
- Peel the wrapper and arrange the sausage in a single layer in a wide pan. Add about ยฝ cup of water to cover them halfway.
- Over medium heat, bring to a simmer and cover. Cook until most of the liquid is reduced, and the pork is cooked.
- Add about 1 to 2 tablespoons of oil and continue to cook, uncovered and stirring regularly, until lightly browned and caramelized.
Serving suggestions
Serve these sweet sausages with garlic fried rice and sunny-side-up eggs for a classic Filipino breakfast called Longsilog.
I love this hearty meal with a side of chopped tomatoes for a fresh flavor, but spiced vinegar dip is also a traditional accompaniment. My pickled atchara will be delicious here, too!
Storage instructions
- Cooked- store in a container with a lid and refrigerate for up to 3 days or freeze for up to 2 months.
- Uncooked- arrange the wrapped sausages in resealable bags, letting air out as much as possible. Store in the refrigerator for up to 3 days or in the freezer for up to 4 months. I suggest labeling the bag or container with the packing date.
More breakfast recipes
Ingredients
- 2 pounds ground pork
- 1 cup brown sugar
- 1 head garlic, peeled and minced
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- 1 tablespoon salt
- 2 teaspoons ground black pepper
- 1 tablespoon cornstarch
- 1 tablespoon canola oil
Equipment
Instructions
- In a bowl, combine ground pork, ground pork fat, sugar, garlic, soy sauce, vinegar, salt, and pepper.
- Add cornstarch. Mix until well-distributed.
- On an individual sheet of plastic film or wax paper, spoon about a heaping tablespoon of pork mixture and form into a log. Roll and wrap tightly.ย
- Repeat until all the mixture is shaped and wrapped. Arrange sausages in a ziplock bag or airtight container and freeze.
- To cook, remove wax paper. In a wide pan over medium heat, arrange skinless longganisa in a single layer and add enough water to cover sausages halfway.
- Bring to a simmer, cover, and cook until most of the water is reduced and sausages are cooked through.
- Add the oil and cook, turning as needed, until longganisa are lightly browned and caramelized.
- Remove from pan and serve hot.
Notes
- Cut the plastic film or wax paper in even lengths and use it as a guideline when forming the longganisa for uniform sizes.ย
- If you want to skip making the sausages individually,ย spread the pork mixture into about a ยฝ-inch thick layer on a sheet of wax paper. Cut into the desired size with a knife or a pizza cutter, then place another wax paper sheet on top of the mixture to cover.
- You can also use a piping bag to pipe the mixture on the wax paper easily.
Video
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Elena says
Hello, how long can it stay in the freezer? T
Lalaine says
It should be ok for a few months. Usually, depending on the temperature of your freezer, meat last for 6 months. That is if consistent yung temperature sa freezer at hindi bukas sara which can drop the temp.
maira says
hi pwedi koba mahingi yung recipes ng longanisa at skinles gusto ko sana ma try para sa pamily ko thanks
Lalaine says
Nasa recipe card ang recipe ๐
Candy says
Hi Lalaine, can I use extra lean ground pork for this? Without the additional fat?
Thank you!
Lalaine says
Hello Candy
Yes, you can but please note that the extra fat makes the longganisa juicier and more flavorful.
Fel says
Thank you for sharing this recipe, i made it for dinner and my kids loved it! Its so easy to prepare
Lalaine says
Thanks for the feedback, Fel. I am glad the kiddos enjoyed the longganisa. Make a huge batch, they keep well in the freezer. ๐
jane says
I want to try this..after mixing all ingredients pde ko ba sya ilagay sa freezer overnight and then ilagay ko sa hog casing?
jane says
I want to try this..how many times na po ako gumawa ng longganisa pero hndi po sya nabubuo. Balak ko pa naman gawin business ang longganisa.
Carol says
Hi Lalaine,
Thank you for this recipe. Really yummy and very easy!
The whole family loved it.
Can't wait to try the other recipes.
Lalaine says
Thanks, Carol, for the feedback. Skinless longanisa is really easy to make and keeps well in the freezer for months, too. I like making a big batch and storing them for days I want a quick, yummy breakfast. ๐
Diana Guillen says
This is a very simple and delicious recipe. I tried it with a fourth of the ingredients and less the fat. We loved the taste. Thank you for sharing this!
Lalaine says
You're welcome, Diana. These skinless longganisa freeze well, too. I always double the batch for days when I want a fast breakfast treat ๐
ruby says
can i use chicken?
vee says
hi, can you use ground turkey instead? =)
Lalaine says
Yes, you can. Just use ground turkey with a higher percent of fat so the longganisa will be moist and not tough. Enjoy!
Carmela says
super thanks for this recipe!!! i finally decided to try this one yesterday, after bookmarking it when I first saw it and SUCCESS!!! even my office colleague loved it! I have shared your recipe & website to her (hope you don't mind)... Your site is my go-to for recipes or when I'm in the mood for cooking. Been planning to do this as baon-breakfast for my kids. Thanks to you, I saved some of my grocery budget following your recipe -- I realized it's so easy and I can actually control the ingredients added (no preservatives and less sugar), compared to the commercial ones.
Lalaine says
I always have these longganisa in my fridge. They are so easy to make and far cheaper than the commercial ones. Thanks, Carmela, for the feedback ๐
Leila says
Hi Lalaine,
Thanks for sharing your recipe, I have a question about preparing the ingredients. I followed all the steps but Iit always gives me same result, lagi kasi nadudurog ang longganisa when I'm prying it. DId I missed something? What is usually the cause of this? Need for your advise. My Kids really love its taste but I'm not happy with how I cook it.
Thank you
Lalaine says
Hello Leila
Make sure to freeze the longganisa after you make the logs. Make sure very firm pa siya when you fry para hindi madurog. Thaw only just enough to peel the wax paper na balot. Occasionally, I add a little bit of water sa pan (about half a cup) at pabayaan maluto ang pork sa low heat. Pag naabsorb ang water at luto na ang sausage, add a little bit of oil and continue to cook for a few more minutes until nagcaramelize na. Hope this helps.
Leila says
Thanks for you quick response Lalaine, Actually yesterday I made some longganisa and hindi cya nadurog. I don't know what happen today, I just added a few more flour and a little bit of oil. My kids said the size shrunk thats why I added more flour. Any idea?
THank you so much for your help.
Lalaine says
I don't add flour to the longganisa kaya I am not sure kung ako ang lasa. Just use leaner ground pork, Kasi magshrink talaga pag fry pag mataba ang ginamit na pork. Wag isabay Sa paggiling ang pork fat, tadtarin Lang then add to the lean ground pork para di magshrink.
Leila says
Thanks Lalaine, I will try this. Will let you know the outcome. Thank you so much, really appreciate it.
Lalaine says
You"re very welcome ๐
Mae says
Hi ms lalaine..love ur recipes..easy steps para sa mga katulad kong d ganon marunong magluto..itry ko po ang recipe ito..tanong ko lng po kun okey lng po bang lagyan sya ng paprika? Un po kase suggest ng kakilala ko po..slmat
Cookai says
It's me again! I just cooked this today and loved it. My little one who is a picky eater loved it too. Thanks for sharing.
Since I had some sausage casing, I stuffed some them in there. I'll try it tomorrow and see how it goes.
Lalaine says
Hi Cookai
Yehey! I am glad the little one enjoyed mommy's cooking. Thank you for your comments and feedback, truly appreciated ๐
isis says
It's gooood! ๐ So happy, thanks again!
Lalaine says
Hello Isis
Thanks for the feedback, I am happy you're happy ๐
isis says
Greetings from Oz! I'm so excited to try this recipe ๐ although I'm only going to use lean minced pork, I'm crossing fingers hoping the result would still be as yummy. Thank you for sharing ๐
ann says
hi,
where do u get the ground pork fat?
thanks for your time.
Lalaine says
I use the "fat" part of any cut of pork, usually "butt" part has thick strips of fat attached. You can always just use regular ground pork for the recipe. Thanks for the visit, I am glad to answer your cooking questions ๐