Make your own skinless longganisa at home and have your favorite longsilog any time of the day. This sweet and garlicky longganisa is so easy to make.
Sweet and Garlicky Skinless Longganisa
Longganisa is the Filipino version of meat sausage. It is my ultimate favorite sausage, specifically the sweet type which is also known as Hamonado. I can eat it for one whole week without getting sick (of it). It's so good with anything (for me at least). I love having it as a side dish with any Filipino vegetable dish. My personal favorite is with Monggo Guisado. How about you? Comment below!
When I'm feeling traditional, I eat it with egg and garlic rice which is also known as 'longsilog'. Often times I upgrade my longganisa rice bowl with some good old salty fried tuyo. Unusual? The sweet, salty, and tangy combination in one bowl is just one of my weaknesses when it comes to food.
- Type of Meat. Longganisa is almost always made of ground pork. Other types of meat such as beef and chicken are used too but I've never tried those myself. Pork is the favorite when making a Filipino sausage. Its flavor and fat are the best there is in the food world. But you probably already know that. Bacon anyone?
- Non-lean meat. Others may like their sausage lean but I think a juicy, moist and flavorful sausage is the best kind. That's why I like it with a little bit of fat. It not only makes the longganisa moist but also flavorful too! In this recipe, the ratio of lean meat and fat is 60:40 which is how I like it. You can adjust this however you like but I recommend at least a 70:30 ratio. Have your butcher grind you that perfect blend for convenience.
- Spices. Filipino longganisa only calls for a few spices. The basics for hamonado are vinegar, garlic, salt, black pepper, and sugar. In this recipe, I used smoked paprika for a hint of smoky flavor.
- Pineapple Juice and Vinegar - as natural curing agents. We will not be using a curing salt in this recipe.
- Cornstarch - as a binder. To prevent the longganisa from falling apart.
How to make homemade longganisa
Skinless longganisa or casing free sausage is the easiest sausage one can make at home. Here's how to make it:
After mixing all the ingredients together, easiest by hand with a glove, stuff the mixture in a resealable bag. Wrap it tight and marinate overnight.
Do a taste test before shaping the meat into longganisa rolls. Scoop a tablespoon or two of the meat then fry. Adjust the seasonings accordingly thereafter.
Cooking the skinless longganisa
After doing the final adjustments with the seasonings, divide the mixture using your hands and roll each piece into longganisa shape. Wrap each in a 4"x 3" wax paper. Pop in the freezer for 20 minutes to help retain the shape through the cooking process. Arrange in a zip bag if you're planning to cook it at a later time.
Finally, fry the sausages in hot, but not too hot oil. Flip continuously until all sides are brown. This will help lock in moisture and hold shape more firmly as they continue to cook.
Served it LONGSILOG style or as a side dish with vegetable dishes.
More recipes for your weekly breakfast menu
- Chicken Tocino
- Spam Yang Chow Fried Rice
- Pan de Coco
- Pork Fried Rice
- Pork Tocino
- Soft Pandesal
- Chicken Arroz Caldo
- Pandesal Asado
- Spanish Bread
Skinless Longganisa (sweet and garlicky)
- 1 kg /2 lbs ground pork (see note 1)
- 1 tablespoon cornstarch
- cooking oil (for frying)
- 1 tablespoon + 2 teaspoon soy sauce
- 1 whole garlic (finely minced)
- 2 teaspoons salt (see note 2)
- 5 tablespoons vinegar (see note 3)
- ¼ cup pineapple juice (I used del monte)
- 1 teaspoon annatto powder (for color, optional)
- 1 teaspoon sweet paprika (optional)
- ½ cup + 2 tablespoon brown sugar (loosely packed, see note 4)
- 2 teaspoons ground black pepper (add more if preferred)
- In a large mixing bowl, combine all the marinade ingredients. Stir until the sugar has completely dissolved.
- Add the ground pork and cornstarch. Mix until well combined. You can do this either by hand or with a large spoon.
- Transfer the mixture to a large resealable bag and marinate in the fridge overnight for 24 hours.
- DO A TASTE TEST before shaping the meat into longganisa rolls. Scoop a tablespoon or two of the meat then fry in hot oil. Adjust the sugar/salt/vinegar/black pepper based on preference.
- Using your hands, divide the mixture and roll each piece into longganisa shape. Wrap each piece in a 4"x 3" wax paper. Pop in the freezer for 20 minutes to help retain the shape through the cooking process. Arrange in a zip bag if you're planning to cook it at a later time.
- Add oil in a pan over medium heat. Note that oil should just be warm enough to sizzle the meat but not too hot as the sugar can burn easily. Fry and flip continuously until all sides are brown. This will help lock in moisture and hold shape more firmly as they continue to cook.
- Turn heat down to a low. Fry for a further 5 to 10 minutes until cooked thoroughly.
- Serve garlic rice and egg (LONGSILOG style). Suggested dipping sauce is vinegar with chopped garlic and onions.
Recipe Notes and Tips:
- Salt- use sea salt or kosher salt. Do not use iodized or table salt.
- Vinegar options: coconut vinegar, cane vinegar, rice vinegar, red and white wine vinegar.
- In this recipe, the ratio of lean meat and fat is 60:40. You can adjust this but I recommend at least a 70:30 ratio. Have your butcher grind you that perfect blend for convenience.
- Sugar - can be reduced up to ⅓ cup for a less sweet longganisa
- Storage and shelf life: Arranged wrapped longganisa in a freezer-safe container or zip bag. Freeze for up to 1 month. Thaw before cooking.
Riverten Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.