Skinless Longganisa
Skinless Longganisa for breakfast can never go wrong! A harmony of sweet and savory homemade Filipino sausage to get your body charged!
Skinless Longganisa is a Filipino breakfast staple. 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. This Filipino naked sausage can be made either be a tad sweet or garlicky depending on your taste. It goes best with fried rice, eggs, and a dipping sauce of spicy vinegar.
This is a basic recipe on which you can enhance according to your preference. And while enjoying your homemade longganisa, why not earn extra while you’re at it. You don’t need to buy commercially made longganisa ever again plus you can sell them too!
Longganisa, the Filipino sausage.
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. Lucban longganisa of south Luzon is smaller in size with a garlicky, sour taste. The longganisa from north Luzon or more precisely in Ilocos, has a yellowish color. Along with vinegar and garlic – achuete, paprika, ground pepper & kinchay are added to the meat that gives it a garlicky, sour and salty flavor.
Why make my own Skinless Longganisa
No special equipment required to make your own longganisa. Just a mixing bowl and some parchment paper or cling wrap. 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.
Skinless Longganisa
Ingredients
- 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
- 1 tbsp light soy sauce (knorr or maggi seasoning)
- ¼ cup sriracha chili sauce (alternatively you can use hot sauce)
- 1 cup garlic (chopped)
- 4 tbsp paprika
- 1½ tbsp cornstarch
- 1 tbsp cooking oil (for the marinade)
- 3 tbsp cooking oil (for cooking)
Instructions
Preparing the ground pork.
- In a bowl, mix together all of the ingredients thoroughly except the cornstarch and 1 tbsp of cooking oil.
- When all seasonings are mix in properly with the meat. Add the cornstarch and oil as binder to help the mixture keep it's form.
- Cover the bowl with a cling film and place inside the refrigetrator foran hour or overnight.
Making the longganisa
- Scoop 2-3 tablespoons of pork mixture and wrap it with cling film 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 oil in a frying pan and fry the sausages until nicely browned.
