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    Home » Pork

    Skinless Longganisa (Filipino Sausage)

    Published: Nov 12, 2022 by Nora Rey · This post may contain affiliate links · 4 Comments

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    Skinless Filipino-style longganisa or sausages that are garlicky and sweet. They are the easiest to make with no hog casing or special equipment required!

    You may also like Beef Tapa (Tapsilog), another breakfast favorite among Filipinos.

    Skinless Longganisa (Filino Sausage) with quick pickles on a plate.
    Jump to:
    • Ingredients you'll need
    • Notes and substitutions
    • How to make this recipe
    • Frequently asked questions
    • Other pork recipes you may like
    • 📖 Recipe
    • 💬 Comments

    Ingredients you'll need

    Individual ingredients for Skinless Longganisa (Filipino Sausage)
    Salt, pepper, and oil are not in the picture.

    Notes and substitutions

    • Ground meat: You can use ground pork or chicken. An 80/20 lean meat-to-fat ratio keeps them moist and flavorful.
    • Paprika: It adds color without making it spicy. You can use regular or sweet paprika with a very mild flavor. Smoked paprika is okay but make sure it isn't the hot variety.
    • Brown sugar: Feel free to reduce the amount if you don't like them sweet.

    How to make this recipe

    Prepare 24 squares (4 x 4 inches) of wax or parchment paper. You can also use cling wrap.

    (1)Mince 2 heads of garlic (less if you like it less garlicky) and place them in a resealable bag or in between sheets of parchment paper. Add a pinch of coarse salt (to use as an abrasive) and mash them into a paste using a hard object.

    PRO TIP: Making a paste out of garlic evenly distributes the flavor, leaving no raw garlic bits.

    Smashing garlic in a resealable bag using a heavy object.

    (2)Combine 2 pounds of ground meat, garlic paste, 1 tablespoon kosher salt (use half for table salt), ½ teaspoon black pepper, 1 tablespoon onion powder, 1 tablespoon paprika, ½ cup brown sugar, and ¼ cup pineapple juice in a bowl.

    Combining ingredients for Skinless Longganisa (Filipino Sausage) in a bowl

    (3)Using your hands, mix them until they are well combined.

    Mixing the ingredients in the bowl.

    (4)Place about 2 tablespoons of the mixture on parchment paper. (5)Spread it out to form a log.

    Scooping the longganisa mixture and spreading it on parchment paper.

    (6)Press the sides with the back of a spoon. Twist the ends if you're using cling wrap. (7)Roll it tightly.

    Rolling the Skinless Longganisa (Filipino Sausage) in parchment paper.

    (8)Form the rest of the mixture into equal-sized logs. Refrigerate them for at least a few hours to slightly firm up.

    Raw Skinless Longganisa (Filipino Sausage) on a cutting board.

    (9) Fry them over medium heat in a bit of oil until browned and cooked through.

    Frying Skinless Longganisa (Filipino Sausage) in a pan.

    Frequently asked questions

    What is longganisa?

    Longganisa comes from the Spanish word "longaniza," a sausage that can be fresh, cured, or smoked. In the Philippines, there are several varieties specific to different regions. They can either be savory (de recado) or sweet (hamonado), made with a generous amount of garlic.

    What does Filipino longganisa taste like?

    Longganisa can be sweet or savory with plenty of garlic. My recipe for Skinless Longganisa is a sweet-style Pampanga longganisa. It is best served with Achara (Pickled Green Papaya) or spiced vinegar as a dipping sauce.

    How long does Skinless Longganisa last?

    Raw sausages will last up to a week in the fridge or 3 months in the freezer. Once cooked, they will last for 3 to 4 days in the fridge. It is also important to consider how it was handled, the ingredients used, and how long it sat out.

    Other pork recipes you may like

    • Pork Belly Sisig in a cast iron skillet.
      Pork Belly Sisig
    • air fried pork belly on a cutting board
      Air-fried Pork Belly (Lechon Kawali)
    • lechon kawali (fried pork belly) on a plate
      Lechon Kawali (Fried Pork Belly)
    • Pork asado on a plate
      Pork Asado with Mushrooms and Cabbage

    Did you make this recipe? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    skinless longganisa

    Skinless Longganisa (Filipino Sausage)

    Easy-to-make Filipino-style Skinless Longganisa that doesn't require hog casing or special equipment!
    5 from 6 votes
    Print Pin Rate
    Course: Breakfast, Main Course
    Cuisine: Filipino
    Diet: Gluten Free
    Prep Time: 20 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 24
    Calories: 120kcal
    Author: Nora Rey
    Cost: $10-$12

    Ingredients

    • 2 pounds ground pork or chicken
    • 2 heads garlic mashed into a paste
    • 1 tablespoon kosher salt use half for table salt
    • ½ teaspoon ground black pepper
    • 1 tablespoon onion powder
    • 1 tablespoon paprika
    • ½ cup brown sugar
    • ¼ cup pineapple juice
    US Customary - Metric

    Instructions

    • Prepare 24 squares (4 x 4 inches) of wax or parchment paper. You can also use cling wrap.
    • Mince the garlic and place them in a resealable bag or in between sheets of parchment paper. Add a pinch of coarse salt (to use as an abrasive) and mash them into a paste using a hard object.
    • Combine ground meat, garlic paste, salt, black pepper, onion powder, paprika, sugar, and pineapple juice in a bowl.
    • Using your hands, mix them until they are well combined.
    • Place about 2 tablespoons of the mixture on parchment paper. Spread it out to form a log.
    • Press the sides with the back of a spoon or twist the ends if you're using cling wrap. Roll it tightly.
    • Form the rest of the mixture into equal-sized logs. Refrigerate them for at least a few hours to slightly firm up.
    • Fry them over medium heat in a bit of oil until browned and cooked through.

    Video

    Nutrition

    Serving: 24gCalories: 120kcalCarbohydrates: 5gProtein: 6gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 27mgSodium: 313mgPotassium: 123mgFiber: 0.1gSugar: 5gVitamin A: 15IUVitamin C: 1mgCalcium: 11mgIron: 0.4mg
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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      Bicol Express
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      Filipino Pork Adobo
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    Reader Interactions

    Comments

    1. Louie

      November 12, 2022 at 1:01 pm

      5 stars
      I made this! Thank you! It was delicious.

      Reply
      • Nora Rey

        January 05, 2023 at 1:01 am

        Happy to hear that. Thanks, Louie!

        Reply
    2. Karina Montemayor

      November 12, 2022 at 12:54 pm

      5 stars
      I love that this recipe is so simple with not too many ingredients. I like how garlicky it is just like what i had when I visited the Philippines. I’m making another batch with less garlic for my kids.

      Reply
      • Nora Rey

        January 05, 2023 at 1:02 am

        Hi Karina! I actually make it the same way for my kids! or I make sure I really mash them to a paste to they get lost in the mixture. Thanks for your message!

        Reply

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