recipe image skinless longganisa
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Skinless Longganisa

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.
Prep Time10 mins
Cook Time10 mins
Resting Time1 hr
Total Time20 mins
Course: Breakfast, Main Course
Cuisine: Filipino
Keyword: filipino, longganisa, sausage, skinless
Servings: 12 pieces
Author: Mia


  • 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.