Skinless Longganisa Recipe - Russian Filipino Kitchen (2024)

The first time my husband tried both Filipino-style sausages–chorizo (soriso in my native Cebuano dialect) and longganisa, he loved it but somehow couldn’t help noticing their mild sweet taste.

Most sausages he tried didn’t have that distinct taste. I explained to him that there are variations in the flavor, depending on the region it was made in Philippines.

The ones that I’m familiar with and grew up eating were garlicky, and salty sweet.

Chorizo and longganisa are relatively the same taste-wise and are traditionally made from pork and pork fat and a combination of local spices.

Chorizo can be distinguished from longganisa by its casing. The former being stuffed in hog casings, and longganisa in thin plastic film which are removed prior to cooking. The latter can also be made without the casing especially when made at home for personal consumption–hence the term “skinless”.

This longganisa recipe is fairly easy to make. All you have to do is mix everything together and shape the mixture into small logs. Then you can refrigerate them to cure up to 3 days. I started making this way back in 2008 when a fellow Filipina who came to the US the same time as I was introduced me to the process.

Keep in mind that “pork fat” makes the longganisa moist, and taste better in my opinion. I grind my own meat so I prepare the lean pork and fat separately and mix them together afterwards. I strive to do a 75% lean meat and 25% fat ratio.

So when I’m making 2 lbs or about a kilo of longganisa, I use 1 1/2 lb of lean meat and 1/2 lb of pork back fat. However, if you want the healthier version, you can do 100% lean but your longganisa will be a little dry and rubbery after frying.

Prep Time: 30 minutes
Cooking Time: 10 minutes

Yields: 28 pieces (3 inches long by 1 inch thick)

Ingredients:
1 1/2 lbs lean ground pork
1/2 lb ground pork fat
½ cup packed brown sugar
2 tsp achuete powder (for coloring)
2 tbsp low-sodium soy sauce
2 tbsp distilled white vinegar
1 tbsp salt
1 tsp ground black pepper
1 head garlic

Tools/Materials You’ll Need:
Wax paper
Scissors
Knife
Food chopper
Mixing bowl
Spatula
Wax paper for wrapping
Skillet for frying
Kitchen tong
Food container with lid

Procedure:
1. Cut up 30 pieces 5″ x 3″ rectangles of wax paper. You will use this for wrapping the individual longganisa. Set aside till ready to use. This step is optional but I suggest doing this so the sausages don’t dry out while refrigerating/freezing. Other alternatives for wax paper are plastic cling wrap or ice candy bags.2. Prep the ingredients: Peel garlic cloves and chop until very fine. A food chopper is perfect for this task vs manually doing it with a knife. 3. Place all the ingredients (ground pork, chopped garlic, sugar, achuete powder, soy sauce, vinegar, salt, ground black pepper) into a large mixing bowl and mix everything until well-combined. 4. Scoop about 1 1/2 tablespoon of the mixture into a sheet of wax paper. Roll into a log and twist both ends to seal. Repeat until all the mixture is wrapped. 5. Place in an airtight container and refrigerate for up to 3 days for better flavor.5. To cook the longganisa, simply peel individual sausages and arrange in a single layer in a shallow frying pan or skillet. Add a little water and cook over medium heat until all the water has evaporated. The longganisa will cook in its own fat. Turn over several times while frying until they turn golden brown. Notes and Tips:
You can choose not to wrap the longganisa. Just scoop out the mixture and place into your palm, roll into a log, then place in an airtight container with cover. In order to prevent the sausages from sticking to each other, place something between each layer such as wax paper, parchment paper, or even aluminum foil.

Skinless Longganisa Recipe

Skinless Longganisa Recipe - Russian Filipino Kitchen (15)

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Prep time

Cook time

Total time

Author: Mia

Recipe type: Side Dish

Cuisine: Filipino

Serves: 28 pieces

Ingredients

  • 1½ lbs lean ground pork
  • ½ lb ground pork fat
  • ½ cup packed brown sugar
  • 2 tsp achuete powder (for coloring)
  • 2 tbsp low-sodium soy sauce
  • 2 tbsp distilled white vinegar
  • 1 tbsp salt
  • 1 tsp ground black pepper
  • 1 head garlic

Instructions

  1. Cut up 30 pieces 5" x 3" rectangles of wax paper. You will use this for wrapping the individual longganisa. Set aside till ready to use. This step is optional but I suggest doing this so the sausages don't dry out while refrigerating/freezing. Other alternatives for wax paper are plastic cling wrap or ice candy bags.
  2. Prep the ingredients: Peel garlic cloves and chop until very fine. A food chopper is perfect for this task vs manually doing it with a knife.
  3. Place all the ingredients (ground pork, chopped garlic, sugar, achuete powder, soy sauce, vinegar, salt, ground black pepper) into a large mixing bowl and mix everything until well-combined.
  4. Scoop about 1½ tablespoon of the mixture into a sheet of wax paper. Roll into a log and twist both ends to seal. Repeat until all the mixture is wrapped.
  5. Place in an airtight container and refrigerate for up to 3 days for better flavor.
  6. To cook the longganisa, simply peel individual sausages and arrange in a single layer in a shallow frying pan or skillet. Add a little water and cook over medium heat until all the water has evaporated. The longganisa will cook in its own fat. Turn over several times while frying until they turn golden brown.
  7. Notes and Tips:
  8. You can choose not to wrap the longganisa. Just scoop out the mixture and place into your palm, roll into a log, then place in an airtight container with cover. In order to prevent the sausages from sticking to each other, place something between each layer such as wax paper, parchment paper, or even aluminum foil.

*Note: Tools/Products you see in this post can be purchased by clicking the links below. (Disclaimer: affiliate links!)

Skinless Longganisa Recipe - Russian Filipino Kitchen (16)

Skinless Longganisa Recipe - Russian Filipino Kitchen (2024)

FAQs

Do you thaw longganisa before cooking? ›

Thaw the longanisa sausages on a plate in the refrigerator for about 8 hours if frozen. Place the sausages in a straight-sided pan and cover them with about 1/2 inch of water.

Can you cook skinless longganisa in air fryer? ›

Not only is it faster but they come out slightly crunchy on the outside and juicy on the inside. Depending on the size of the longanisa, I air fry at 385° for 8 minutes and after moving them around another 3-4 minutes till they're done.

What happens if you don't remove casing from sausage? ›

Sausage casings hold and shape the meat and spices inside to keep it all contained. Johnsonville casings come in natural and synthetic varieties, all of which are edible. Basically, decasing a sausage gives you access to the meaty goodness inside, allowing you to use the ground meat for other recipe ideas.

Which material is commonly used in wrapping skinless Longganisa? ›

Procedure: 1. Cut up 30 pieces 5″ x 3″ rectangles of wax paper. You will use this for wrapping the individual longganisa.

How long does it take to cook longanisa? ›

To cook the longanisa, fill a skillet with 1/2 to 3/4 inches of water and add thawed sausages. Simmer over medium-high heat until the water evaporates, about 20 minutes. Uncover, and allow the sausages to fry in their own oil until golden brown, about 8 minutes more.

Should longganisa be refrigerated? ›

Here are some general guidelines:
  1. Uncooked longganisa: When stored properly in the refrigerator, uncooked longganisa can typically be kept for 3 to 4 days. If frozen, they can maintain their quality for up to 2 to 3 months.
  2. Cooked longganisa: Cooked longganisa lasts slightly longer than uncooked sausages.
Jun 26, 2023

What happens if you don't defrost sausages before cooking? ›

Sausages that you have frozen yourself will usually all be stuck together in a big lump. These will have to be thawed out to separate them, but not because you cannot cook from frozen, just make sure the core temperature reaches 70°C for at least 2 minutes.

Does longganisa need oil? ›

The Kapampangan way of cooking longganisa is boiling it first in a pan with a bit of water until fully cooked, and the liquid is mostly absorbed. A small amount of oil is added to caramelize and brown the sausages.

What to eat with longanisa? ›

Serve with rice/garlic fried rice, fried egg, and spicy dipping sauce. A simple steamed green veggie makes a nice accompaniment as well.

Do you remove plastic from longganisa Reddit? ›

Some cook them with the plastic on, but also others cook them removing the plastic cover before the put them in the pan.

Do you need to remove the plastic from Chinese sausage? ›

Contrary to popular belief, the skins on Lap Cheong are not made of plastic. The skins on Chinese sausages 臘腸 are made from either cellulose casings or natural casings and are perfectly fine to eat.

Do you remove plastic from chorizo? ›

If you are using the cured, ready to eat chorizo you should take the skin off as it will be tough. This may well vary by brand, incidentally. The cured chorizo available at my local grocery store actually has a plastic skin so obviously that must be removed in order to make it edible.

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