What is skinless Longganisa made of?

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.

How long should you 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.

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.

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 longanisa?

I love the idea of using a sheet of wax paper and a sturdy card to help mold skinless longganisa.

How can you tell if sausage casing is plastic?

Different sausage brands do use different casings, however, so the packaging should specify what kind the sausage has. You can tell if the casing is natural because it will be thin and easy to chew. Inedible casings are used less often and are typically made from plastic or plant-based materials .

How to know if longanisa is cooked?

To guarantee a safe and delicious outcome, it's crucial to cook the longanisa thoroughly. Aim for an internal temperature of 160°F (71°C).

What to eat with longanisa?

Watch the longganisa very carefully at this stage--the fat also contains sugar, which is susceptible to burning. Serve with rice, eggs, and dipping sauce , if desired. Enjoy!

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 .

Is it okay to cook 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.

Why is my longganisa dry?

Longganisa should be juicy . To ensure that, the meat must have enough fat in it. Using lean meat would render dry longganisas . Brown compact sugar on the other hand, not only gives the longganisa its sweet flavor, but it also its caramelized gloss.

How to cook fat and thin Chinese sausage?

If you want to steam the Chinese sausage on its own, place the links on a heatproof plate and steam, covered, over boiling water, or in a rice cooker for 20 to 30 minutes or until the sausages are translucent . You can also cook the sausage in simmering water for about 12 minutes until the fat rises to the top.

How to cook thin sausages?

The simplest way to cook sausages is to grill them, either on a barbecue or in a hot pan. For thin sausages, preheat your pan to medium-low and add a small amount of butter or oil. Add the sausages and allow them to slowly cook, turning them every few minutes until they're evenly coloured .

How do you cook frozen skinless Longganisa?

Cook the longganisa by combining 1 cup water and 4 tablespoons of cooking oil in a pan. Add the longganisa and then turn the heat on. Let the liquid boil, and then adjust to the lowest heat setting. Continue boiling until the water completely evaporates.

Easy Skinless Longganisa Recipe - Foxy Folksy (2024)

BY :Bebs | Published: 04/19/ 2017 | Updated:05/28/ 2022 | 34 Comments

RECIPE VIDEO PRINT

5 from 12 votes

Pin It

The smell of Longganisa being cooked is enough reason to get up in the morning. I don't know about you, but in my (totally biased) opinion, Filipino breakfast is the best and there are so many choices. Heavy or light, sweet or savory and so on...think Tocino, longganisa, tapa, danggit, arroz caldo, tamales, suman, pandesal, champoradowith tuyo, garlic fried rice and let's not forget taho! Those are just some of my favorites.

But Longanissa is not limited to being a breakfast food, it can be served for lunch and dinner too, well at least I could eat them any time of the day without complaint!

This recipe of skinless Longganisa is actually very similar to my old Longanisa post. Except, obviously this is not encased, thus skinless (duh!) and I also added Annatto/Achuete powder and omitted the soy sauce in this recipe. Another difference is that I only used lean ground pork instead of mixing it with pork fat. I did this so to avoid them from shrinking while cooking and because it's all lean meat, they are firmer and will not easily crumble.

It would have been perfect if I had fried garlic rice to go with it, I know. But I didn't have leftover rice and I could have not really waited much longer to make one from my freshly cooked rice. Even the time spent taking these shots was like a torture while I can smell the sweet-savory and garlicky aroma of the Longganisa.

Printable Recipe

Print Review

Skinless Longganisa

5 from 12 votes

Try this simple lean pork skinless Longganisa recipe! For a hearty breakfast, serve with egg and rice! Deliciously sweet, savory and garlicky!

Prep Time: 30 minutes mins

Cook Time: 15 minutes mins

Total Time: 45 minutes mins

Course :Main Course

Servings =18

Print Recipe Rate this Recipe

Ingredients

1 pound lean ground pork
½ cup brown sugar
2 tablespoons vinegar
5 big cloves garlic - chopped finely
1 teaspoon ground black pepper
4 teaspoons annatto/achuete powder
1 tablespoon salt
1 tablespoon flour

Instructions

In a large bowl, combine all ingredients and mix until well blended. I usually use my hands.
Cover the bowl and let it rest for at least 30 minutes before wrapping.
Cut pieces of wax or parchment paper in 12x12cm sizes.
Spoon a spoonful of the meat into a wrapper and spread along one side forming a log, approximately 8-10cm long and 2cm thick. Roll and wrap then fold both ends to close and seal.
Place the Longganisas in a plastic bag or box and store in the fridge at least overnight before cooking. It can be in the fridge for several days or store in the freezer if planning to store longer.
To cook, remove wax paper and fry in 3-4 Tablespoon oil over medium heat, turning a few times until all sides are browned and cooked through.

Nutrition

Calories: 92kcalCarbohydrates: 6gProtein: 4gFat: 5gSaturated Fat: 1gCholesterol: 18mgSodium: 403mgPotassium: 80mgFiber: 0gSugar: 5gVitamin C: 0.2mgCalcium: 9mgIron: 0.3mg

Have you tried this recipe?Mention @foxyfolksy or tag #FoxyFolksyRecipes!

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Reader Interactions

Comments

What do you think?

Nick Rodriguez says
February 09, 2024 at 7:12 am

excellent you guys! used smoked paprika instead as well and came out amazing. my girlfriend absolutely loved it and we will keep the recipe for the future!
Reply
- Bebs says
  March 06, 2024 at 2:17 pm
  
  So glad you and your GF liked it!
  Reply
KD says
August 09, 2023 at 12:10 am

really takes me back home! I have used your recipe a few times and will keep it as its a winner in our tiny household! my 2 yr old son loves it as well as my husband. I always make a big batch to store in the freezer. I substituted annatto powder with smoked paprika.
Reply
Jesse says
February 06, 2023 at 8:27 am

Tried it and loved it! Tip: It’s very important to leave it in the fridge for some time before cooking it. I was too excited so I fried it right after preparing it bur the flavour is soooo much better if you wait a day or two.
Reply
Mia says
May 10, 2022 at 6:09 pm

Hi! Can I omit adding the sugar? I’m diabetic 😊
Reply
- Bebs says
  June 25, 2022 at 6:24 pm
  
  Sure, go ahead. We have actually version of longganisa that is not sweet at all with lots of garlic.
  Reply
Sheena says
October 28, 2021 at 2:19 am

Made them for the 1st time and was a winner for my picky eater son. Pre-ordered it for lunch whilst he was having brekky🤣 oh added some chilliflakes for extra kick☺️ Thank you🤣
Reply
- Bebs says
  November 01, 2021 at 4:05 pm
  
  I am thrilled that your boy likes it and I also enjoy it a bit spicy from time to time.😉
  Reply
Rose says
January 25, 2021 at 6:35 pm

Sarap! I live in Australia and I'm craving for Filipino staples. Legit na kagaya ng skinless longganisa na sa Pinas eto! 😍 I don't have achuete powder so I omitted it but it's still good. Thanks for sharing.
Reply
- Bebs says
  May 20, 2021 at 11:56 am
  
  Super glad that you like it, Rose. Thanks for your wonderful comment😘.
  Reply
maricon says
October 05, 2020 at 3:15 am

Very yummy longganisa. My husband and I liked it so much plus it’s very easy to make. Thank you for sharing your recipe with us. 🙂
Reply
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- Bebs says
  March 23, 2021 at 2:55 am
  
  You are welcome, Maricon.
  Reply
Grace says
September 07, 2020 at 2:41 pm

Hi! Anong type ng salt Ito? Table salt? Rock salt?
Reply
- Bebs says
  September 07, 2020 at 7:36 pm
  
  Table salt will do.
  Reply
Rachel Arruejo says
July 22, 2020 at 1:19 pm

Wow I can’t wait to try this recipe. However there are some in the household that don’t eat pork. Do you think this recipe would work with ground chicken instead of ground pork?
Reply
- Bebs says
  September 15, 2020 at 2:02 am
  
  Yes, you can or even ground beef.
  Reply
Liza says
June 26, 2020 at 2:30 pm

Thank you for this recipe! 😊
Tried it today and the taste was perfect for my palate! The measurements are inch-perfect! 👌🏻
Reply
- Bebs says
  July 23, 2020 at 12:28 am
  
  Great to hear it, Liza!
  Reply
Justine says
May 08, 2020 at 8:38 am

Is it safe to store in the fridge? Or it is necessary to store in freezer?
Reply
- Bebs says
  May 10, 2020 at 1:07 am
  
  Fridhe should be fine for some days.
  Reply
Roliza Casimiro says
April 21, 2020 at 4:26 am

Hi Ms. Bebs! What can I sub to annatto powder? I only have annatto seed. Thank you!
Oh. I tried your pandesal recipe, its perfect! My family loved it.
Reply
- Bebs says
  April 22, 2020 at 12:59 am
  
  Hi Roliza, glad you like our pandesal. As for annato/achuete powder, you can use sweet paprika. But this is really just for the color so you can also skip it.
  Reply
Rinna Puno-Levett says
April 08, 2020 at 2:11 am

Pregnant, craving and living abroad. I nearly cried at how the taste of this Longganisa really hit the spot. It’s so easy to make, too! THANK YOU!:) sharing it with friends and family 🙂
Reply
- Bebs says
  April 08, 2020 at 12:14 pm
  
  Happy to almost make you cry from satisfaction 😉, Rina! Hope you and your baby are well and stay safe.
  Reply
tess eugenio says
September 19, 2019 at 8:22 pm

I love ittt!!
Reply
Maria says
January 24, 2018 at 3:42 pm

Is there a specific brand or kind of vinegar to use? Thank you.
Reply
- Bebs says
  January 25, 2018 at 11:31 am
  
  Hi Maria, I've tried coconut vinegar, cane vinegar and apple vinegar (from Germany)...each worked fine so I do not think it matters what kind or brand.
  Reply
Eena says
November 16, 2017 at 9:53 am

Love this homemade recipe! My husband and kid always request for this!
Reply
Carolyn says
August 02, 2017 at 1:00 am

If I substitute soy sauce for the Annatto/Achuete powder how much soy sauce should I use? I live in an area that doesn't have a lot of Asian grocers and I have difficulty finding specialty items. Also, how much is 500 grams of ground pork in pounds? Thank you.
Reply
- Bebs says
  August 02, 2017 at 11:17 am
  
  Hi Carolyn, the annatto powder is added usually just to have the redish color of longganisa. I would suggest to just skip it or use another natural red coloring that has no flavor. Soy sauce might make it saltier. 500g of ground pork is about 1.1 lbs.
  Reply
Zara says
April 20, 2017 at 2:27 am

This is so good to look at. Is there a difference omitting the soy sauce?
all the best.
Z
Reply
- Bebs says
  April 20, 2017 at 4:32 am
  
  Hi Zara, there is really not so much difference since the soy sauce is too less, it was to add some color as well so they are not too pale. You can still add it of course.
  Reply
Peachy @ The Peach Kitchen says
April 19, 2017 at 11:40 pm

Hi Bebs! I could eat Longganisa for breakfast, lunch, or dinner too! I like mine a bit sweet and garlicky!
Reply
- Bebs says
  April 20, 2017 at 4:29 am
  
  Then this is perfect for you Peachy... ?
  Reply