Skinless Longganisa is a Filipino breakfast staple. This Filipino naked sausage can either be sweet or garlicky. It goes best with fried rice, sunny side up eggs and vinegar dipping sauce. This is a basic recipe on which you can develop according to your taste. And if you’re thinking of ways to make extra money, why not make homemade longganisa which you can sell?
Back home at our province in the Philippines, we usually buy this really special longganisa. I remember that the ones made in Pampanga are well known throughout the country. So when we moved abroad I started making my own so my family can still enjoy this for breakfast. They’re easy to make and has no preservatives added for a healthier meal.
No special equipment required to make your own longganisa. Just a mixing bowl and some parchment paper. You can choose the lean-fat ratio of the ground meat to make it tastier. What seasonings and spices go into the sausage is entirely up to your preference. As the saying goes “to each their own”. The possibilities of variation to this Filipino sausage are limitless!
The secret ingredient is always LOVE
Tips for Skinless Longganisa
- You can prepare the sausage mixture in bulk, form them into logs, keep them in the freezer and thaw what you require for a meal.
- You can use either parchment paper or cling film to wrap the longganisa.
- 1 kilo ground pork 40% fat mixed in
- 2 cups brown sugar
- 1 tbsp salt add more if needed
- ½ tbsp black ground pepper add more if needed
- ¼ cup worcestershire sauce
- ¼ cup sriracha chili sauce alternatively you can use hot sauce
- 1 cup garlic chopped
- 4 tbsp paprika
- 4 tbsp cooking oil
- In a bowl, mix all together the ingredients thoroughly. Let sit for an hour to marinate.
- Scoop 2-3 tablespoons of pork mixture and wrap it with parchment paper depending on the size you want.
- Roll as tightly as you can to remove and air pockets. Close both ends to secure. Repeat until all the sausage mixture has been wrapped.
- Place the wrapped sausages in a covered container or ziplock bags and keep in the freezer until needed.
- To cook the skinless sausages, thaw and unwrap them. Heat a little oil in a frying pan and fry the sausages until nicely browned.