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 1/2 pound of ground pork fat to 1 1/2 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, spread the pork mixture into about a 1/2-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 1/2 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.
- 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.
- If you want to skip making the sausages individually, spread the pork mixture into about a 1/2-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
“This 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.”
Emma A del Rosario says
Very good tasting recipe.
Chrisele Spencer says
Good cooking👍Thank you for your guide. All you recipes
Maricel says
Hallo po,
Ask ko lng po bakit nung niluto ko na po ang longganisa is naghiwa-hiwalay, nadurog po ang shape. ? masarap at malasa po kaya lang durog.
June says
Must try this one👍👍thanks for sharing this recipe😍😍keep it up..gid bless
Cleo says
Thank you for sharing this recipe. Very easy to make. My husband really like it and it’s also my best selling! Now I’m okay to have it for our breakfast or even for dinner! Love it!
Lhita says
Evrytime i make this recipe, my family enjoy it, your skinless longganisa is number one in our family. Thank you so much for sharing this recipe. God bless.
Elizabeth Sales says
I love your recipes , thanks for sharing them.
Winefreda constantino says
Nice presentation of how it is done, preparation to cooking procedure. Thanks for sharing all your recipes in my wall.
Maria says
Hi! I have 2 questions. 🙂
1. Is it 1 tbsp cornstarch or 2 tbsps? Under the ingredients it’s written 1 tbsp, but under the extra instructions, it says 2 tbsps cornstarch.
2. Why is there paprika in the video but none in the ingredients?
Thanks po