Homemade Skinless Longganisa
Longganisa is a Filipino sausage commonly served at breakfast along with fried rice and fried eggs. It comes in various sizes and tastes. The authentic longganisa can be found in Lucban, Quezon Province, and it has a garlicky taste to it. Pampanga Province is also known for its combination of sweet and sour longganisa. In the Philippines, originally, pork fat was used. Store bought versions always contain pork fat, and they are wrapped in a sausage casing.
Longganisa is always reddish in color because of the food coloring and commercial chemicals used. However, our homemade sausage is natural, safe, fresh, and healthy. Worcestershire, annatto oil, and tobasco sauces are all optional ingredients. They can be made without any of these ingredients, however. To make the shape a perfect log, wax paper is ideal. You can also use sausage casings if they are available. If you miss longganisa for breakfast, make it this weekend. Don’t forget to serve it up with some fried rice. Bonn appetit!
- 1 lb ground pork
- 3 cloves garlic crushed
- 1 tbsp vinegar
- 2 tbsp annatto oil or paprika
- 1/4 cup brown sugar
- 1/2 tbsp salt
- 1/2 tsp ground black pepper
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 5 drops Tabasco sauce (optional)
- 5 x 5 inches wax paper or sausage case
- cooking oil for frying
- Servings: 5-6
- Time: 40 minutes
- Level: Easy
- Cuisine: Filipino
(5 / 5)
- Mix all ingredients in a mixing bowl except wax paper and cooking oil.
- Form about 2 tablespoonful of mixture into a 4-5 inches log. Place on a piece of wax paper. Roll tightly.
- Place them in a container and store in the freezer for at least 2-3 hours or until ready to cook.
- Unwrap the sausage and fry them on a preheated skillet with a little bit of oil until brown.
- Serve with garlic fried rice and fried egg. Enjoy!
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