Skinless Longganisa

Longganisa is a Filipino pork sausage that is most frequently served for breakfast (but others have it also for lunch or dinner). There are different varieties of longganisa but my favorite one is “batutay”, which is a famous beef sausage from my mother’s hometown, Gapan Nueva Ecija, Philippines. I love these delicious and garlicky beef sausages; I always try to have them when I go home to the Philippines for a visit. This recipe is homemade pork skinless longganisa without the casings. I like making longganisa at home because I have control on what kind of ingredients to use. The pork mixture is individually wrapped in wax paper and then frozen for at least 3 hours before frying. This step is necessary so that the mixtures would bind together and won’t fall apart during frying.

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.

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Cooking Tips for Perfect Longganisa

To ensure your skinless longganisa turns out perfectly every time, there are a few key cooking tips to keep in mind. First, use medium heat when frying. Cooking on high heat can cause the outside to burn while leaving the inside undercooked. If you notice any sticking, adding a little oil to the pan can help prevent that. A non-stick skillet can also work wonders, making clean-up easier. Another tip is to cover the pan while cooking. This helps retain moisture and ensures the sausages cook evenly. If you prefer a crispy exterior, remove the cover for the last few minutes of cooking to allow them to brown nicely. Make sure to flip the sausages gently to avoid breaking them apart. A pair of tongs works great for this. Lastly, let the longganisa rest for a few minutes after frying. This allows the juices to redistribute, making each bite flavorful and juicy.

Serving Suggestions and Pairings

Skinless longganisa is incredibly versatile and can be enjoyed in various ways. The classic pairing is with steamed rice and a sunny side up egg, creating a hearty breakfast that fuels your day. For a twist, try serving it in a breakfast burrito with scrambled eggs, cheese, and salsa. If you’re feeling adventurous, mix it into a stir-fry with vegetables for a quick lunch or dinner option. Longganisa also works well in pasta dishes, where you can crumble it into sauces or add it to a carbonara for a unique flavor. For sides, consider serving pickled vegetables or a fresh salad to balance the richness of the sausage. If you have leftovers, chop them up and toss them into fried rice for a tasty next-day meal. The possibilities are endless, so don’t hesitate to get creative with your longganisa!

Frequently Asked Questions

What can I use instead of ground pork?

If you’re looking for a substitute, ground chicken or turkey works well for a leaner option. Just keep in mind that the flavor will be slightly different.

How should I store leftover longganisa?

Leftover longganisa can be stored in an airtight container in the fridge for up to three days. You can also freeze them for longer storage, just make sure they’re well-wrapped.

Can I make longganisa ahead of time?

Absolutely, you can prepare the mixture and wrap it in wax paper a day or two in advance. Just keep it in the fridge until you’re ready to freeze or cook it.

What goes well with skinless longganisa?

These sausages are fantastic with sunny side up eggs and a side of garlic rice. You can also serve them with a fresh salad or some pickled veggies for a nice balance.

What’s a common mistake when cooking longganisa?

A big mistake is cooking on high heat, which can burn the outside while leaving the inside raw. Stick to medium heat for even cooking and add a little oil if they start to stick.

Skinless Longganisa (Filipino Pork Sausage)

Liza A

Skinless Longganisa is a flavorful Filipino pork sausage that's sweet, savory, and super easy to make. Enjoy its juicy texture and aromatic garlic kick at any meal.

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Prep Time 40 minutes mins

Cook Time 10 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Filipino

Servings 32 sausages

Calories 150 kcal

Ingredients

  

1x2x3x

• 2 lbs ground pork
• 1/4 cup packed brown sugar
• 1 tablespoon Worcestershire sauce
• 3 tablespoons soy sauce
• 1 tablespoon minced garlic
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper

Instructions

 

• Combine all the ingredients and mix thoroughly.
• Roll a small amount of the pork mixture in a 4 1/2 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!

Notes

Recipe adapted: Pinoy Recipe

To make the Vinegar-Garlic Dipping Sauce: Combine 1/3 cup white vinegar, 2 cloves crushed garlic ,1/2 teaspoon table salt and 1/4 teaspoon freshly ground pepper.

Nutrition

Calories: 150kcalCarbohydrates: 2gProtein: 10gFat: 12gSaturated Fat: 4gCholesterol: 40mgSodium: 400mgSugar: 2g

Keyword comfort food, Filipino cuisine, homemade sausage, pork sausage, savory dish

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