Skinless Longganisa
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 meal!
Servings: 12 Servings
Calories: 371kcal
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.
Video
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 ½-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.
Nutrition
Calories: 371kcal | Carbohydrates: 10g | Protein: 10g | Fat: 32g | Saturated Fat: 11g | Cholesterol: 58mg | Sodium: 783mg | Potassium: 195mg | Sugar: 8g | Vitamin C: 1.2mg | Calcium: 21mg | Iron: 0.7mg