Make your own skinless longganisa hamonado at home and have your favorite longsilog any time of the day. This sweet and garlicky longganisa is so easy to make. No special equipment required and no individual wrapping necessary.
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.
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What makes a good homemade longganisa
- 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.
Making skinless longganisa is easy
Skinless longganisa or casing free sausage is the easiest sausage one can make at home. You won’t need to find a casing, which is not commonly sold in supermarkets. And there’s no need for a stuffer.
This recipe will also not include instructions to individually wrap hand-rolled meat with a wax paper. It not only defeats the purpose of being ‘skinless’ but the process and preparation are just tedious and time-consuming.
After mixing all the ingredients together, easiest by hand with a glove, stuff the mixture in a resealable bag. Wrap it tight and marinate for a minimum of 6 hours and a maximum of 12. So if you’re making this at night, it should be ready the next day.
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.
Storing and cooking the longganisa hamonado
After doing the final adjustments with the seasonings, divide the mixture into portions. Place the mixture that you’re not going to cook in a freezer-safe container and freeze for a maximum of two weeks. I divided mine into two portions (500g each) and kept the half in the freezer.
Using your hands, roll the mixture into longganisa shape logs. Place it in a plate and freeze for 10 minutes. This helps retain the shape through the cooking process.
Finally, fry the sausages in a 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.
- 600 grams ground pork
- 400 grams ground pork fat
- cooking oil for frying
- 1 whole garlic finely minced
- 1 tablespoon soy sauce
- 4 tablespoons white vinegar i used coconut vinegar
- 1/4 cup pineapple juice I used del monte
- 2 teaspoons paprika
- 5 tablespoons brown sugar add more if preferred
- 2 teaspoons salt add more if preferred
- 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 pork fat. Mix until well combined. You can do this either by hand or a large spoon.
- Transfer the mixture in a large resealable bag and marinate in the fridge for a minimum of 6 to 12 hours or freeze until needed (see notes). Seal it tightly or double wrap to prevent the smell from leaking.
- Using your hands, divide the mixture and roll each piece into longganisa shape. Transfer onto a tray or plate. Pop in the freezer for 10 minutes to help retain the shape through the cooking process.
- 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.
- 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.
- 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.
- After doing the final adjustments with the seasonings, divide the mixture into portions. Place the mixture that you’re not going to cook in a freezer-safe container and freeze for a maximum of two weeks. I divided mine into two portions (500g each) and kept the half in the freezer.
- You can also shape these into a patty. Make it burger style.
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