Skinless Longganisa
User Reviews
3.9
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
12 Servings
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Calories
371 kcal
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Course
Main Course, Breakfast
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Cuisine
Filipino
Skinless Longganisa
Description
Skinless Longganisa is prepared by combining ground pork, brown sugar, minced garlic, soy sauce, vinegar, salt, pepper, and cornstarch into a uniform meat mixture. The cornstarch helps bind the ingredients for shaping. Individual sausage logs are formed by spooning the mixture onto plastic or wax paper sheets and rolled tightly to maintain shape during cooking, avoiding the need for casings.
Cooking involves placing the wrapped sausages in a pan with water covering halfway, then simmering until the water reduces and the pork is cooked through. Afterward, the sausages are pan-fried in oil and turned until they develop a caramelized, lightly browned exterior. The process prevents the sausages from drying out and allows sugar and soy sauce flavors to develop a glaze.
This skinless version offers a homemade alternative that provides traditional longganisa flavors with a tender texture and sweet-savory balance. The recipe yields multiple individual sausages that can be frozen for later use.
Forming uniform sizes is aided by cutting plastic wrap to consistent lengths; alternatively, the pork mixture can be flattened and cut into squares or piped using a pastry bag. Nutritional information is based on three longganisa per serving.
Ingredients
- 2 pounds ground pork
- 1 cup brown sugar
- 1 head garlic peeled and minced
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- 1 tablespoon salt
- 2 teaspoons black pepper ground
- 1 tablespoon cornstarch
- 1 tablespoon canola oil
Equipment
Instructions
- In a bowl, combine ground pork, ground pork fat, sugar, garlic, soy sauce, vinegar, salt, and pepper.
- Add cornstarch. Mix until well-distributed.
- On an individual sheet of plastic film or wax paper, spoon about a heaping tablespoon of pork mixture and form into a log. Roll and wrap tightly.
- Repeat until all the mixture is shaped and wrapped. Arrange sausages in a ziplock bag or airtight container and freeze.
- To cook, remove wax paper. In a wide pan over medium heat, arrange skinless longganisa in a single layer and add enough water to cover sausages halfway.
- Bring to a simmer, cover, and cook until most of the water is reduced and sausages are cooked through.
- Add the oil and cook, turning as needed, until longganisa are lightly browned and caramelized.
- Remove from pan and serve hot.
Notes
- Cut plastic film or wax paper into even lengths as a guide to shape uniform sausage logs.
- For an alternative to individual sausages, spread the meat into a half-inch layer on wax paper, cut into squares, and cover with another wax sheet.
- Using a piping bag makes forming consistent logs easier.
- Nutritional info is calculated per three longganisa serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Calories | 371kcal | 19% |
| Carbohydrates | 10g | 3% |
| Protein | 10g | 20% |
| Fat | 32g | 49% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 58mg | 19% |
| Sodium | 783mg | 33% |
| Potassium | 195mg | 4% |
| Sugar | 8g | 16% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 21mg | 2% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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