Skinless Longganisa Wrapped in Wax Paper
The sausages may be thawed first before frying or may be fried frozen if pressed for time. I have tried both ways and I found the sausages that have been thawed first taste better and take less time to cook. Either way, these pork sausages with sunny side up fried egg is a popular meal, any time of the day, at my house.
- 2 lbs ground pork
- ¼ cup packed brown sugar
- 1 tablespoon Worcestershire sauce
- 3 tablespoons soy sauce
- 1 tablespoon minced garlic
- 1½ teaspoons salt
- ½ teaspoon pepper
- Combine all the ingredients and mix thoroughly.
- Roll a small amount of the pork mixture in a 4½ inches x 3 inches wax paper. Place in a container with a lid and store in the freezer for 3 hours or until ready to cook.
- When ready to cook, unwrap the frozen sausages and fry in batches in hot oil until fully cooked. Drain on paper towels. The sausages may also be thawed first before frying. If you are planning to have it for breakfast, thaw at least 2 hours or overnight in the fridge the night before.
- Serve with rice and fried egg with Vinegar-Garlic Dipping sauce (see recipe below) on the side.
- Enjoy!
To make the Vinegar-Garlic Dipping Sauce: Combine ⅓ cup white vinegar, 2 cloves crushed garlic ,1/2 teaspoon table salt and ¼ teaspoon freshly ground pepper.
I tried this recipe today . They’re in the freezer now and will cook tomorrow for breakfast. I’ve tried this same recipe of yours before and we loved the taste. Thanks a lot!
You are welcome Chona! Enjoy!
I love your longanisa because at least i know what i’m putting in. The store-bought one may taste better but thag’s what some chemicals are for. I use beef 80% lean instead of pork and it works just fine but instead of 2lbs, i only incorporated it with 1lb ground beef without being too much. Thank you!
You’re welcome!
I tried this but it doesnt taste longganisa 🙁 I had to make another set of sauce becaus I thought its just not enough but I still cant taste that longganisa. 🙁
Hi Luisa,
Homemade skinless longganisa definitely tastes different from the store bought ones. My recipe does not use a casing, does not have fat and was simply seasoned.
Hi, i tried making skinless longanisa yesterday. It tastes good. But it’s falling apart while frying. Any advice? Thanks
The wrapped skinless longganisa has to be frozen for at least 3 hours for it to set and not fall apart when frying. Hope this helps!
you have to rest it first for atleast an hour before frying it😉 by the way i put a little bit of paprika and chili powder to give some kick. so its sweet and spicy longaniza.
to prevent falling apart, you can put a little of cornstarch
Thanks Liza sa recipes I did try to make logganisa and beef tapa ang sarap Nya.i bring some to my Americans coworker they love it.thank you so much!!
You’re welcome! Glad you were able to try the recipes and had shared them with your co-workers.
I’m going to try this but i will use a sausage casing,by the way can you post the batutay ( beef sausage) thank you
I will try!
Maraming salamat sa recipe. We tried it today. Masarap po. Tamang-tama ang lasa. Would also like to comment taht your website is clutter-free. I love it.
Thanks Ruby for the nice comment and I am glad you enjoyed the recipe. Take care!