Skinless Longganisa with a delicious medley of sweet, savory, and garlicky flavors you’ll love! Serve these Filipino pork sausages with garlic fried rice and sunny side eggs for a hearty and tasty breakfast.
My daughter is coming down from Northern California this weekend to visit, so I thought I would prepare her favorite skinless longganisa and have a few packs ready for her to bring back home.
She doesn’t cook and mostly relies on takeout or eating out. I am sure having these Filipino sausages in the freezer will come in handy when she’s craving a quick and easy home-cooked meal.
Skinless longganisa is a version of the native Filipino sausage made of ground pork, garlic, and spices. However, the pork mixture is wrapped in wax paper or plastic film to maintain its shape instead of stuffing it into hog casings.
Its taste is mostly sweet and garlicky like hamonado, but “hot” varieties are also common with added copious amounts of ground pepper.
Ingredient notes
- Good sausage needs fat as well as lean meat for flavor and juiciness. You can add ½ pound of ground pork fat to 1 ½ pounds of lean ground pork, or if you can’t find pork fat, use 2 pounds of ground pork with good fat marbling.
- I don’t usually use extenders or binders such as flour or breadcrumbs, but I recently learned that cornstarch is a “magic” ingredient that acts as a tenderizer, like in velveting, and keeps the sausages soft and juicy.
How to Cook
You can thaw the pork longganisa for a few hours or cook it frozen.
- Peel the wrapper and arrange the sausage in a single layer in a wide pan. Add about ½ cup of water to cover them halfway.
- Over medium heat, bring to a simmer and cover. Cook until most of the liquid is reduced, and the pork is cooked.
- Add about 1 to 2 tablespoons of oil and continue to cook, uncovered and stirring regularly, until lightly browned and caramelized.
Serving suggestions
Serve these sweet sausages with garlic fried rice and sunny-side-up eggs for a classic Filipino breakfast called Longsilog.
I love this hearty meal with a side of chopped tomatoes for a fresh flavor, but spiced vinegar dip is also a traditional accompaniment. My pickled atchara will be delicious here, too!
Storage instructions
- Cooked– store in a container with a lid and refrigerate for up to 3 days or freeze for up to 2 months.
- Uncooked– arrange the wrapped sausages in resealable bags, letting air out as much as possible. Store in the refrigerator for up to 3 days or in the freezer for up to 4 months. I suggest labeling the bag or container with the packing date.
