Skinless Longganisa
Skinless Longganisa is a Filipino style sweet pork sausage made by blending ground lean pork with brown sugar, garlic, vinegar, black pepper, annatto powder, salt, and a bit of flour. The mixture is shaped into small logs wrapped in parchment or wax paper, then refrigerated before frying until browned and cooked through. The sweet and garlicky sausages cook without casing and are usually pan-fried in oil.
Ingredients
- 1 pound ground pork lean
- ½ cup brown sugar
- 2 tablespoons vinegar
- 5 big cloves garlic - chopped finely
- 1 teaspoon black pepper ground
- 4 teaspoons annatto powder aka achuete powder
- 1 tablespoon salt
- 1 tablespoon flour
Instructions
- In a large bowl, combine all ingredients and mix until well blended. I usually use my hands.
- Cover the bowl and let it rest for at least 30 minutes before wrapping.
- Cut pieces of wax or parchment paper in 12x12cm sizes.
- Spoon a spoonful of the meat into a wrapper and spread along one side forming a log, approximately 8-10cm long and 2cm thick. Roll and wrap then fold both ends to close and seal.
- Place the Longganisas in a plastic bag or box and store in the fridge at least overnight before cooking. It can be in the fridge for several days or store in the freezer if planning to store longer.
- To cook, remove wax paper and fry in 3-4 Tablespoon oil over medium heat, turning a few times until all sides are browned and cooked through.
Nutrition Information
Nutrition Facts
Serving: 18 Serving
Amount Per Serving
Calories 92
% Daily Value*
| Calories | 92kcal | 5% |
| Carbohydrates | 6g | 2% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 18mg | 6% |
| Sodium | 403mg | 17% |
| Potassium | 80mg | 2% |
| Fiber | 0g | 0% |
| Sugar | 5g | 10% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 9mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.