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
Noemi says
wow, i better try your recipe ๐
Lalaine says
Please do ๐
Eugene P. says
Hi,
If ibebenta ko po ba sya kailangan i cure ko padin un meat kahit na open po sya para hindi mag develop ng botillium?
Lalaine Manalo says
Keep it frozen for food safety. Hindi kasi ako familiar with commercial food processing; ang best source of information is contact ang mga small business administration sa atin. I am sure they have materials to help you out.
erica says
hi.can i use sukang iloco instead of regular vinegar? thank you.
Lalaine Manalo says
Yes, you can ๐ Adjust lang ang amount to taste.
Loize says
Hi! How long does this last when its frozen? Thanks
Lalaine says
It would keep in the freezer up to 3 months. ๐
Gemma Easingwood says
Hi po. Can I make this without the sugar?
Lalaine says
I suppose you can but the flavor, of course, would be different.
kyekyekye says
Hi! I love this recipe! Its simple and taste great! ๐
Lalaine says
Thank you!
Sherylle says
Hi! Can i use ground beef?
Lalaine says
Yes, you can but the texture might be different, just make sure to use ground beef with a good percent of fat so the longganisa will come out moist and juicy.
Sherylle says
I tried it already and it tastes great with ground beef. My kids loved it too. Thank you so much for this recipe! I also want to try it with chicken. Do you think the breast part will do?
Lalaine says
Glad to hear it worked well. I am going to try beef next time ๐
Hannah F. says
Made this for my parents and grandma and they liked it. I reduced the sugar, salt, and amount of added fat, but my pork longganisa still came out very tasty. Thank you for this recipe! I'll be making these now instead of buying longganisa from the supermarket.
Lalaine says
Thank you for the feedback, Hannah! I am glad everyone liked it. Homemade is always better ๐
Anna says
I was craving for Longganisa when I stumbled on your site. Just made this and I would say it is very tasty! I lessened salt though and add a teaspoon of worstershire! Thank you !
Lalaine says
Thank you so much, Anita, for your feedback. I am glad you liked the longganisa. Homemade is always better ๐
I am going to try your tip of adding Worcestershire sauce. I am sure it will add better flavor.
Shine says
This tastes almost exactly how mom makes it! Found this site while searching for the proportions cause my mom never writes a down her recipies! Thanks so much for sharing!
I've tried making this with ground turkey for health reasons and for those of you wondering, you can use either ground chicken or turkey, but it will change the consistency and texture. Also due to the leanness and texture I of poultry, you might have issues with the sausage keeping its shape if you don't freeze it first before frying. Otherwise don't be shy about using a good cut of fattier pork like pork shoulder for good flavor or likewise you can mix half and half ground turkey and pork for something in between.
Lalaine Manalo says
I am you enjoyed the recipe. Mom's cooking is the best ๐
Sharon says
Can you make this with ground chicken?
Lalaine says
I've never tried it personally but I don't see why you can't substitute chicken. Just use dark meat (thighs or legs) so you'll get a little bit of fat and flavor.
Sharon says
Just made chicken longganisa the other day and fried it up this morning and it was delicious. Thank you for the recipe.
Lalaine says
Thank you for the feedback, Sharon. I am glad you enjoyed them, nothing beats homemade ๐
Lori says
How many days or month will expired the skinless longganisa in freeser.i want to make it as business.
Renaida says
IM Planning to have a mini carinderia early this coming month so I check this site and its seems like I finally found the recipes im looking for.๐Tnx for this
Lalaine says
A new business! How exciting! am glad the recipes here will be of help to you.
Wish you all te best.
Emy says
Hi po ilang days po ba magtatagal yung skinless longganisa pag nakarefrigerate PO siya thanks
Lalaine says
Mga 2 to 3 days lang for food safety. Freeze mo so it was last longer, a month or two.
Elena Stapleton says
What will happen po pag lean meat lang po ang ginamit? May pede po bang ipalit sa fat? Salamat po
Lalaine Manalo says
Gamit lang po ang ground pork na hindi masyadong lean ๐
andy says
Hi Lalaine,
A question about freezing skinless sausages...do they retain their firmness when you freeze them, or does freezing make them more likely to crumble and fall apart when you cook them?
Also, I like my sausages a bit more 'chunky', rather than very finely minced - do 'chunky' sausages retain their firmness as well as finely minced sausages?
Many thanks!
Lalaine says
Hello Andy,
Freezing the sausages actually helps them retain shape and keep from falling apart. I usually thaw for a few minutes just so I can peel off the wax paper but I fry them frozen.