Skinless Longganisa offers a delightful balance of sweet, savory, and garlicky flavors. These Filipino pork sausages are perfect with garlic fried rice and sunny-side-up eggs for a comforting breakfast or brunch.
My daughter is coming from Northern California this weekend, so I decided to make her favorite—skinless longganisa—and pack a few portions for her to take home. She doesn’t cook much and usually relies on takeout, so having these ready in the freezer makes it easy for her to enjoy a quick homemade meal.
Skinless longganisa is the no-casing version of the classic Filipino sausage. The mixture of ground pork, garlic, brown sugar, and seasonings is shaped into logs and wrapped in wax paper or plastic film to hold its shape. The flavor profile is typically sweet and garlicky, though some households prefer a spicier version with extra black pepper.
Ingredient notes
- Good sausage needs both fat and lean meat for flavor and juiciness. Add ½ pound ground pork fat to 1½ pounds lean ground pork, or use 2 pounds of ground pork with good fat marbling.
- I don’t usually add extenders like flour or breadcrumbs, but cornstarch works well as a tenderizer (similar to velveting) and helps keep the sausage soft and juicy.
Wrapping tips
Shaping and wrapping the longganisa can take time, but a few tricks speed the process:
- Cut plastic film or wax paper into even lengths and use them as guides for uniform sausage sizes.
- To make batches faster, spread the mixture into a ½-inch-thick layer on wax paper, cut into rectangles, then cover with another sheet and wrap.
- A piping bag also works well for piping the mixture onto wax paper before rolling and wrapping.
How to Cook
You can thaw the sausages for a few hours in the refrigerator or cook them from frozen. Follow these simple steps for tender, caramelized longganisa:
- Peel off the wrapper and arrange the sausages in a single layer in a wide pan. Add about ½ cup of water or just enough to come halfway up the sausages.
- Over medium heat, bring to a simmer and cover. Cook until most of the liquid evaporates and the pork is cooked through.
- Add 1 to 2 tablespoons oil and continue cooking uncovered, turning as needed, until the longganisa are lightly browned and caramelized.
Serving suggestions
Serve these sweet, garlicky sausages with garlic fried rice and sunny-side-up eggs for a classic Filipino breakfast known as Longsilog. Add a side of chopped tomatoes for brightness or a small dish of spiced vinegar for dipping. Pickled atchara or a simple fresh salad also complement the richness of the longganisa.
Storage instructions
- Cooked: Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.
- Uncooked: Arrange wrapped sausages in resealable bags, press out as much air as possible, and refrigerate for up to 3 days or freeze for up to 4 months. Label with the packing date.
Skinless Longganisa
A tasty mix of sweet, savory, and garlicky flavors. Makes a hearty breakfast or freezer-ready meal.
Servings: 12
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 (for cooking)
Instructions
- In a large bowl, combine ground pork (and pork fat if using), brown sugar, minced garlic, soy sauce, vinegar, salt, and black pepper. Mix thoroughly until ingredients are evenly distributed.
- Add cornstarch to the mixture and mix again until well incorporated. Cornstarch helps keep the sausages tender and juicy.
- Spoon about a heaping tablespoon of the mixture onto an individual sheet of plastic film or wax paper. Shape into a log, roll, and wrap tightly. Repeat until all mixture is used.
- Arrange wrapped sausages in a resealable bag or airtight container and freeze for storage, or refrigerate if using within a few days.
- To cook, remove wrappers and place sausages in a single layer in a wide pan. Add enough water to come halfway up the sausages. Simmer covered until most of the water evaporates and sausages are cooked through.
- Add oil and continue cooking uncovered, turning occasionally, until the longganisa are lightly browned and caramelized. Remove from pan and serve hot.
Notes
- Cut plastic film or wax paper into even lengths to guide uniform sausage sizes.
- To save time, spread the mixture into a ½-inch layer on wax paper, cut into rectangles, then cover and wrap.
- You can use a piping bag to portion the mixture onto wax paper before wrapping.
Nutritional info is calculated at approximately 3 longganisa per serving.
Nutrition Information
Calories: 371 kcal, Carbohydrates: 10 g, Protein: 10 g, Fat: 32 g, Saturated Fat: 11 g, Cholesterol: 58 mg, Sodium: 783 mg, Potassium: 195 mg, Sugar: 8 g, Vitamin C: 1.2 mg, Calcium: 21 mg, Iron: 0.7 mg.
This nutrition information is approximate and provided for convenience.