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.
Ingredients you'll need
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.
(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.
(3)Using your hands, mix them until they are well combined.
(4)Place about 2 tablespoons of the mixture on parchment paper. (5)Spread it out to form a log.
(6)Press the sides with the back of a spoon. Twist the ends if you're using cling wrap. (7)Roll it tightly.
(8)Form the rest of the mixture into equal-sized logs. Refrigerate them for at least a few hours to slightly firm up.
(9) Fry them over medium heat in a bit of oil until browned and cooked through.
Frequently asked questions
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.
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.
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
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Skinless Longganisa (Filipino Sausage)
- 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
- 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.
I made this! Thank you! It was delicious.
Happy to hear that. Thanks, Louie!
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.
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!