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
Marina Gojkovich says
Easy recipe! Thanks . Living overseas limits our cooking time, with this recipe I can indulge myself with cooking one of our native dish. Thanks again๐ค๐ค
Lalaine Manalo says
You're welcome ๐
Jenmy Schneider says
hi lane im jenny schneider, from swisszerland are u sailing or sending also a produckt from ol of this ae u shipping in swisszerland or u advce only Recipe?
jenny schneider says
Hi lalane its me again alm m kci gsto k mg ngsyo a private lng pra skin lng gsto k mg pnmla kng ng sale k ng mga tocino skin boneless imbtdo kickyhum longginisa ay oorder sko sau kya un tnong k kng bussness m rin ito pls Respond thank u.
Sheila says
Thank you for the recipe. I'll try it today. How many ounces would you say each one is when wrapped in wax paper?
Edna Sinon Broy says
Ms. Lalaine, please put together a cookbook for all of your fans and followers to enjoy!
Akoto says
Ang sarap thank you!
Karein says
Best seller sakin to.. ๐๐คค thank you for sharing.
Lalaine Manalo says
You're3 welcome. ๐
Ivy ABuyen says
Hi maam lalaine gumawa po aku nang skinless longganisa pero bakit nagkahiwahiwalay po sya nong niluto ku anu po yung kulang
Maria says
Aside from wax paper what can I use as an alternative for the casting ? Please thank you
Kristel says
Ever try this with less sugar or sugar substitutes for diabetics?
Gracia says
Thank you so much for this amazing recipe! I tried it and everyone in the family loved it. They even preferred it over the store-bought ones. I bet those at the store had a lot of preservatives anyway. Now I'm confident that I'm feeding my family something that's healthier and yummy!
Olivepie says
Hi. I plan to make these this week, but I have a question. Would it be possible to make the meat mixture and cook it before freezing so warm-up is an even faster process? I can't wait to try these!
Mae says
Hi ms lalaine..love ur recipes po..easy steps para sa mga katulad kong d ganon marunong magluto..itry ko po sna itong recipe nyo po..ask ko lng po kun okey lng po ba sya lagyan ng paprika? Suggest po kase sken ng kakilala ko po..slamat po
Mae says
Hi ms lalaine..love ur recipes po..easy steps para sa mga katulad ko pong d ganon marunong magluto..itra try ko po itong recipe nyo..ask ko lng po kun okey lng po bang maglagay ng paprika? Try ko daw po lagyan suggest ng kakilala ko po..
Jaja says
Thanks for the recipe ๐ฅฐ after trying several recipes online and on cookbooks, I found yours that taste exactly like my late Lola's skinless longganisa, the taste of my childhood ๐ you can't imagine how I felt when I tasted it, it got me so emotional that I got teary eyed ๐ฅบ I sending you a virtual hug ๐ค THANK YOU SO MUCH!!!
Annika-mie racadio says
Thank you so much for this recipe, it tastes just like the one from seafood city but even better! This recipe is definitely a keeper!