Skinless Longganisa Recipe - Russian Filipino Kitchen (2024)

The first time my husband tried both Filipino-style sausages–chorizo (soriso in my native Cebuano dialect) and longganisa, he loved it but somehow couldn’t help noticing their mild sweet taste.

Most sausages he tried didn’t have that distinct taste. I explained to him that there are variations in the flavor, depending on the region it was made in Philippines.

The ones that I’m familiar with and grew up eating were garlicky, and salty sweet.

Chorizo and longganisa are relatively the same taste-wise and are traditionally made from pork and pork fat and a combination of local spices.

Chorizo can be distinguished from longganisa by its casing. The former being stuffed in hog casings, and longganisa in thin plastic film which are removed prior to cooking. The latter can also be made without the casing especially when made at home for personal consumption–hence the term “skinless”.

This longganisa recipe is fairly easy to make. All you have to do is mix everything together and shape the mixture into small logs. Then you can refrigerate them to cure up to 3 days. I started making this way back in 2008 when a fellow Filipina who came to the US the same time as I was introduced me to the process.

Keep in mind that “pork fat” makes the longganisa moist, and taste better in my opinion. I grind my own meat so I prepare the lean pork and fat separately and mix them together afterwards. I strive to do a 75% lean meat and 25% fat ratio.

So when I’m making 2 lbs or about a kilo of longganisa, I use 1 1/2 lb of lean meat and 1/2 lb of pork back fat. However, if you want the healthier version, you can do 100% lean but your longganisa will be a little dry and rubbery after frying.

Prep Time: 30 minutes
Cooking Time: 10 minutes

Yields: 28 pieces (3 inches long by 1 inch thick)

Ingredients:
1 1/2 lbs lean ground pork
1/2 lb ground pork fat
½ cup packed brown sugar
2 tsp achuete powder (for coloring)
2 tbsp low-sodium soy sauce
2 tbsp distilled white vinegar
1 tbsp salt
1 tsp ground black pepper
1 head garlic

Tools/Materials You’ll Need:
Wax paper
Scissors
Knife
Food chopper
Mixing bowl
Spatula
Wax paper for wrapping
Skillet for frying
Kitchen tong
Food container with lid

Procedure:
1. Cut up 30 pieces 5″ x 3″ rectangles of wax paper. You will use this for wrapping the individual longganisa. Set aside till ready to use. This step is optional but I suggest doing this so the sausages don’t dry out while refrigerating/freezing. Other alternatives for wax paper are plastic cling wrap or ice candy bags.2. Prep the ingredients: Peel garlic cloves and chop until very fine. A food chopper is perfect for this task vs manually doing it with a knife. 3. Place all the ingredients (ground pork, chopped garlic, sugar, achuete powder, soy sauce, vinegar, salt, ground black pepper) into a large mixing bowl and mix everything until well-combined. 4. Scoop about 1 1/2 tablespoon of the mixture into a sheet of wax paper. Roll into a log and twist both ends to seal. Repeat until all the mixture is wrapped. 5. Place in an airtight container and refrigerate for up to 3 days for better flavor.5. To cook the longganisa, simply peel individual sausages and arrange in a single layer in a shallow frying pan or skillet. Add a little water and cook over medium heat until all the water has evaporated. The longganisa will cook in its own fat. Turn over several times while frying until they turn golden brown. Notes and Tips:
You can choose not to wrap the longganisa. Just scoop out the mixture and place into your palm, roll into a log, then place in an airtight container with cover. In order to prevent the sausages from sticking to each other, place something between each layer such as wax paper, parchment paper, or even aluminum foil.

Skinless Longganisa Recipe

Skinless Longganisa Recipe - Russian Filipino Kitchen (15)

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Prep time

Cook time

Total time

Author: Mia

Recipe type: Side Dish

Cuisine: Filipino

Serves: 28 pieces

Ingredients

  • 1½ lbs lean ground pork
  • ½ lb ground pork fat
  • ½ cup packed brown sugar
  • 2 tsp achuete powder (for coloring)
  • 2 tbsp low-sodium soy sauce
  • 2 tbsp distilled white vinegar
  • 1 tbsp salt
  • 1 tsp ground black pepper
  • 1 head garlic

Instructions

  1. Cut up 30 pieces 5" x 3" rectangles of wax paper. You will use this for wrapping the individual longganisa. Set aside till ready to use. This step is optional but I suggest doing this so the sausages don't dry out while refrigerating/freezing. Other alternatives for wax paper are plastic cling wrap or ice candy bags.
  2. Prep the ingredients: Peel garlic cloves and chop until very fine. A food chopper is perfect for this task vs manually doing it with a knife.
  3. Place all the ingredients (ground pork, chopped garlic, sugar, achuete powder, soy sauce, vinegar, salt, ground black pepper) into a large mixing bowl and mix everything until well-combined.
  4. Scoop about 1½ tablespoon of the mixture into a sheet of wax paper. Roll into a log and twist both ends to seal. Repeat until all the mixture is wrapped.
  5. Place in an airtight container and refrigerate for up to 3 days for better flavor.
  6. To cook the longganisa, simply peel individual sausages and arrange in a single layer in a shallow frying pan or skillet. Add a little water and cook over medium heat until all the water has evaporated. The longganisa will cook in its own fat. Turn over several times while frying until they turn golden brown.
  7. Notes and Tips:
  8. You can choose not to wrap the longganisa. Just scoop out the mixture and place into your palm, roll into a log, then place in an airtight container with cover. In order to prevent the sausages from sticking to each other, place something between each layer such as wax paper, parchment paper, or even aluminum foil.

*Note: Tools/Products you see in this post can be purchased by clicking the links below. (Disclaimer: affiliate links!)

Skinless Longganisa Recipe - Russian Filipino Kitchen (16)

Skinless Longganisa Recipe - Russian Filipino Kitchen (2024)

FAQs

What do you use to wrap skinless Longganisa? ›

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 ½-inch thick layer on a sheet of wax paper.

What does Filipino longganisa taste like? ›

What does Filipino longanisa taste like? Filipino longanisa comes mostly in two varieties: de Recado, which has a garlicky, savory taste, and hamonado, which has a sweet flavor. Some recipes include seasonings and spices such as paprika and oregano, which add a distinct savor.

What is the method of longganisa? ›

Instructions
  1. Peel the skin off the garlic cloves. ...
  2. In a large mixing bowl, combine ground pork along with all of the ingredients. ...
  3. Cover the bowl. ...
  4. Shape the longganisa by laying a sheet of wax paper on a flat surface. ...
  5. Cook the longganisa by combining 1 cup water and 4 tablespoons of cooking oil in a pan.

What are the two types of longanisa? ›

Best Longganisa in the Philippines

Most types of longganisa fall into two general categories, “de recado” and “hamonado.” De recado refers to a more savory, salty kind of sausage, while hamonado refers to a sweeter sausage. While there are many different varieties of longganisa, the common denominator is garlic.

What is best paired with longganisa? ›

10 Flavorful Longganisa Side Dish Ideas That Perfectly Complement Longganisa
  • Garlic Fried Rice. ...
  • Atchara (Pickled Papaya) ...
  • Ensaladang Talong (Grilled Eggplant Salad) ...
  • Pinakbet (Mixed Vegetable Stew) ...
  • Ginisang Monggo (Mung Bean Stew) ...
  • Pakbet (Mixed Vegetable Saute) ...
  • Ensaladang Mangga (Green Mango Salad)
Jun 19, 2023

How to prepare longanisa? ›

To cook the longanisa, fill a skillet with 1/2 to 3/4 inches of water and add thawed sausages. Simmer over medium-high heat until the water evaporates, about 20 minutes. Uncover, and allow the sausages to fry in their own oil until golden brown, about 8 minutes more.

Does longganisa need oil? ›

Until cooking, do not give extra oil, as the meat will unleash its own oil. Be careful to add extra water. When the water evaporates, it begins to fry. If the oil released from meat is not enough, add around 2 tablespoons of olive oil.

What is the most popular longganisa in the Philippines? ›

Pampanga

Like their famous pork tocino, kapampangan longganisa is also known for its sticky-sweetness and bright-red colour. Either in sausage casings or “skinless,” it is the most popular longganisa with good reason.

Why is longganisa unhealthy? ›

Longganisa is a Filipino breakfast sausage that is savory and sweet, and made with pork. It tends to be very high in fat, sugar, and salt.

What do you eat with longanisa? ›

I highly recommend serving my Filipino Garlic Vinegar sauce. The tangy sauce has tomatoes and a bits of garlic and red onions which compliments the longanisas. A fried egg over rice is the traditional way to serve these longanisa patties.

Do you thaw longganisa before cooking? ›

Preparing for Success: Thawing the Frozen Longanisa

Cooking from frozen adds an extra layer of convenience to your culinary adventure. Start by thawing the longanisa in the refrigerator overnight. This gradual thawing ensures that the flavors are preserved, and the texture remains intact.

How do you know when longanisa is done? ›

Tip. You can also roast cased and loose longanisa in a shallow dish in a 350-degree-Fahrenheit oven for 15 to 20 minutes if you like. Insert an instant-read thermometer in longanisa lengthwise to check for a safe internal temperature of 165 degrees Fahrenheit.

What meat is longganisa made of? ›

Most longganisa are made with pork. Unlike the Spanish chorizo and longaniza, Filipino longganisa can also be made with chicken, beef, or even tuna.

What's the difference between chorizo and longganisa? ›

Though similar, chorizo and longganisa are made from different meats; they also differ in the cut that's in there. Chorizo is made from ground pork (with bits of fat), while longganisa is made from minced meat.

What are longganisa made of? ›

It is made with pork, garlic, brown sugar, black pepper, coarse salt, and vinegar. It can be prepared with or without the casing. It is typically dyed orange or red with achuete seeds. It is the most common sweet-type longganisa eaten throughout the Philippines, since it is commercially mass-produced.

What part of the pig is longaniza? ›

Both types of this spicy pork sausage are made with pork, but chorizo is made with minced or ground pork meat, while longaniza is made with chopped pork. Longaniza is a very long and thin sausage, the length of the pig's intestine that is used for the casing, about a meter long.

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