“Sweet and garlicky skinless longganisa made with ground pork, garlic and spices. Perfect as breakfast with garlic fried rice and fried egg, or serve it anytime of the day.”

This skinless longganisa recipe will wake up your senses and makes you want to go out of bed and eat breakfast paired with a hot cup of coffee. Yum.  

I love waking up in the morning with the smell of traditional Filipino breakfast food. Popular combo breakfast meals includes bangsilog (daing na bangus, sinangag, itlog), tapsilog (tapa, sinangag, itlog), tocilog (tocino, sinangag, itlog) and longsilog (longganisa, sinangag, itlog). These meals are great to serve during breakfast as they are filling and satisfying. And they are also good for lunch and dinner.

The term “skinless longganisa” refers to a Filipino sausage that has been stripped of its casing. This homemade longganisa recipe is packed with slightly sweet and garlicky flavor, similar to hamonado but with loads of garlic.

Please keep in mind that this recipe is a simple version. It’s wonderful and filling on its own. However, you can use this recipe as a starting point for creating a skinless longganisa that suits your preferences. Personally, this recipe is a good combination of what I like in a longganisa.

WHAT IS LONGGANISA

Longganisa is a Filipino chorizo or sausage. It usually comprised of ground pork, garlic, and spices. It’s usually eaten with garlic fried rice (sinangag) and a fried egg (pritong itlog) for breakfast, and the combination is known as “longsilog.”

It comes in a variety of flavors. These varieties are named after the town or province from where they originate. They are divided into two types: sweet longganisa and garlicky/sour/salty longganisa.

This longganisa recipe is a skinless variation of the traditional Filipino sausage. Instead of placing the pork mixture inside hog casings, it is shaped in wax/parchment paper or plastic film/wrap to keep its shape. It also doesn’t include any preservatives.

The sweet longganisa variation are the ones I grew up with. Because they are commercially produced on a big scale, they are the most well-known kind. I also enjoy garlicky varieties, particularly those from Cabanatuan and Vigan. So this recipe is a combination of both variety.

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SKINLESS LONGGANISA INGREDIENTS

Below are the list of ingredients in making this longganisa recipe:

Ground pork. Make sure you’re using fresh ground pork with a lot of fat. The key ingredient in Filipino longganisa is fat. It does two things: one, it adds taste, and second, it keeps the sausage from drying out. The usual lean-to-fat ratio is 70% lean and 30% fat. You can reduce it to 80/20, but you can’t entirely eliminate it. Other meats, such as chicken and beef, can also be used if so desired.

Brown sugar. You can either use light or dark brown sugar. You can also reduce the amount of sugar if you preferred.

Garlic. One of the basic components. It gives out the flavor that longganisa is known for. Use fresh garlic as much as possible. When the garlic is blended with the other ingredients, the flavors of the garlic are more easily released.

Salt and ground black pepper as seasonings.

Spices and condiments such as annatto/achuete powder, banana ketchup and oyster sauce adds color additional flavor to the longganisa.

All-purpose flour and cornstarch. Acts as the binder to the mixture to keep its form when cooking.

HOW TO MAKE

It’s simple to make your own skinless longganisa at home.

In a large mixing bowl, combine the ground pork and the rest of the ingredients. Using a spatula or your hands, thoroughly mix the ingredients until well combined. If using hands, I recommend putting on a pair of cooking gloves.

Since we have included flour and cornstarch mixture, we do not need to chill the mixture unlike other recipes that calls for it. Get ready to mold the mixture.

In a flat surface or plate, place a 4×4 inches or 4×5 inches wax/ parchment paper. Scoop about 1 and ½ tablespoons of the longganisa mixture and place over the wax/ parchment paper.

Fold the lower side of the paper going to the top and squeezing it tightly to release excess air. Then roll the wax paper upwards until the mixture is completely covered.

Wrapped sausages should be stored in an air tight container or resealable bags in the refrigerator for 2 to 3 days or in the freezer for 1 to 2 months.

HOW TO COOK SKINLESS LONGGANISA

Longganisa can be cooked in a variety of ways. You can fry, boil or cooked using the combination of both ways.

Pan-frying.

In a pan over medium heat, heat oil. Unwrap longganisa and fry until the side turns light brown.

Boiling.

In a skillet, place the unwrapped longganisa in a single layer then pour water until longganisa are fully submerged. Turn on the heat to medium and cover the pan. Let the longganisa cook for about 10-15 minutes. Then remove from the boiling water.

Combination of boiling and frying.

Remove the wrapper and place the sausage in a single layer in a large pan. Pour enough water to cover them halfway.

Bring to a low simmer and cover over medium heat. Cook until most of the liquid has evaporated and the pork starts to extract oil.

Add about 1 tablespoons of oil and cook, uncovered and stirring occasionally, until gently browned and caramelized.

HOW TO SERVE

Serve skinless longganisa together with garlic fried rice (sinangag), and sunny side up eggs (pritong itlog) to make a traditional breakfast combo known as the longsilog.

I like to serve this meal with a side of either chopped tomatoes for a burst of fresh flavor, or with spicy vinegar dip. Atchara (pickled green papaya) will be excellent here too!

HOW TO STORE

You can store cooked longganisa in an airtight container in the fridge for up to 5 days.

These skinless longganisa are also great to make ahead. After wrapping, line up longganisa in a ziplock or airtight container and place in the freezer. Freezed longganisa lasts for up to two months. I recommend writing the packing date on the bag or container so you know how long they’ll last.

Try this skinless longganisa for a hearty breakfast meal this weekend.

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