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Skinless Longganisa

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I’ve just blogged about our native chocolate as well as corned beef made in the Philippines and now I lament for the unavailability of our longganisa (Pinoy-style sausage) here. Chinese chorizo is definitely un-Filipino. What else to do but make skinless langgonisa so here is how I do it every time we crave for…

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Skinless Longganisa
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Ingredients
  • 500g of ground pork (we prefer something with fat reminiscent of palengke longgonisa)
  • 3 tbsp minced garlic
  • 1 medium-size onion, chopped (optional)
  • 3 tbsp of vinegar (more vinegar & garlic if you want to really spice it up)
  • 2 tbsp of sugar
  • 2 tbsp of soy sauce
  • 2 tbsp of ketchup or tomato sauce (optional)
  • 1 tbsp of fine bread crumbs
  • salt and pepper
  • 1 egg, beaten
Instructions
  1. Combine all the above ingredients in a bowl. Fry 1 tbsp of the mixture to taste and adjust the seasoning if necessary.
  2. Place about 2 tbsp of the mixture on a piece of plastic food wrap (beware of the harmful ones) depending on how big or thin you want them to be. Roll firmly and tightly. Using a chopstick will help you here.
  3. Chill overnite. (I also found out that keeping them in the fridge for more than a day is better. Mas nagiging malasa!)
  4. Heat enough cooking oil and fry your longganisa over medium heat until golden brown. Don’t forget to get rid of the plastic wraps! Fry about 4-5 pieces at a time lowering each one carefully. Cook until yummy brown.

 

Cook your sinangag using few drops of oil left from cooking your longgonisa. Using the same pan, saute about 1/2 tbsp of crushed garlic until golden brown. Add your leftover rice (or even newly cooked rice straight from your rice cooker), season with salt and pepper, and stir until thoroughly heated. Some prefers the rice a bit crispy like my bro so the texture is really up to you.

Serve with fried rice and sunny-side up egg ala longsilog (longganisa, sinangag at itlog). Vinegar with crushed garlic and a dash of pepper on th sides will add that extra zing.

This is how I use a chopstick to shape the sausages.
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Iska
I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

33 thoughts on “Skinless Longganisa

  1. i will test this
    alam mo i buy from diff sources here
    batangeno, ilocano pampangeno

    non of them really love my palate
    i will do this!!!!!

    thanks sa recipe

  2. iska, (when will we know your real name? hehehe).
    yesss! thank you for posting your recipe, am also not too happy with what i buy made in usa, with pigs that work out at the gym: no fat! no taste!
    good there’s no salitre here, and pork casings, so very do-able.
    (sorry it took a long time to continue the tag ha… shy me eh heehee).

  3. JMom, sha, lani & stel,
    sige try nyo to. i don’t have a grinder kaya hindi pino ang onions/garlic ko. better pag pino ang texture dba? :wink:

  4. Hi IsKa,

    I tried your tocino and it was the best tocine I ever had. Less the coloring, my husband really like it too. I might try the longganisa as well. More power to you and thanks for al oyur recipe – Gilda :grin:

  5. i want to start a home business by making tocino, tapa at longanisa i need some oriental ingrdient like asado wine. Can you give me some information where i can buy the ingredients for longanisa ,tocino and tapa here in USA.
    Thanks,
    Carol

  6. Hi Gilda! I am sure iI’ve sent you an email already but here’s to acknowledge again your comment… thank you! Glad you like it!

    Hi Carol! I wish I can help you but i have no idea where to find asado wine in the US. You may go to my link page and I am pretty sure you will find your way to other foodies based there. Thanks for visiting my site!

  7. hi iska..please tell me kung gaano kadami ang asin at pepper kasi wala talaga akong alam sa pagluluto..gusto ko yong sa lasa mo.. thanks ha..

  8. hi kung ibebenta ko ba sa palengke 2 d ba kaagad mabubulok dahil walang salitre ayaw ko kasi sanang maglagay ng salitre dahil its bad for the health daw,,,,
    can u give me the idea kung how long it will last kung ibebenta ko sa palengke

  9. Hi Dess! Ang pinakamaganda gawin para matansya ng tama ang asin sa pagluluto ay mag prito ka ng kapiraso muna bago mo balutin lahat. Say kalahating kilong giniling. Mga 1/4 lang namkutsaritang pepper lagay mo siguro lalo na kung ayaw mo ng masyadong mapaminta. or kung pamintang buo naman… mga 5 piraso at diktikin mo. asin naman mga 1 kutsara muna ang ilagay mo at haluing mabuti. tapos pag napagsamasama mo na mga ingredients… mag prito ka ng isa o dalawang kutsara ng timpaldong giniling at malalaman mo kung tama na ang alat para sa yo. don’t forget na pag nababad ng overnite ay mas kakapit ang alat.

    Sana nakatulong ako Dess :-) Pasensya na hindi talaga ako nagtatakal ng asin sa pampalasa. usually ay inaamoy ko lang kung amoy maalat na sya o tama lang at base na din sa gustong timpla ng mga pinagluluto ko.

    Hello Tess! Meron ako dito recipes ng homemade tocino at longganisa. Mukhang wala pa akong post ng tapa but I know how to make it too. Pero mga homestyle lang ha hindi yung maraming spices to make them last for days sa labas ng ref.

    Hi Rose Marie! hindi ko masabi kung gano ang itatagal nya. kasi homestyle lang talaga yan and usually we cook straight from the ref ba. sa bahay naka ref sya pero pwede tumagal sa ref ng mga 3 days nauubos na yun agad d na tumatagal kasi nagugustuhan ng pamilya ko. kung pampalengke baka hindi ito pwede…

  10. hi iska…ano pong klaseng ketsup? yung mga jufran, UFC , basta pinoy ketsup ba? i cant wait to try your recipe :) more power!

  11. hi, ask ko lang kung pwede ko gawin home business itong skinless recipe mo tumatagal ba ito ng gaano katagal.. thanks

    1. Hi Naneth, home-made lang kasi at ginagawa ko lang for my family. Yun tipong isa o dalawang araw lang sa ref at lutuin ko na. Nt so sure kung gaano pa ito tatagal at kung ang commercial langgonisa ay may nilalagay para tumagal ang buhay. Have you tried the recipe yourself?

      Goodluck sa home business mo :-)

  12. Hi! i tried this recipe coz i dont want to feed my family preserved foods like longganisa & tocino w/lots of preservative ( some contain SALITRE ). i used beef instead of pork. it turned our so good.:) im so happy that I found this site of yours. pls continue to post lots pinoy recipe.thank you & god bless!

  13. anong brand ng ketchup and vinegar gamit mo dito?:D gusto ko kasi yung masarap talaga at hindi maasim. depende kasi yan sa ketchup and vinegar. please reply soon. THANKS.

    1. Datu Puti ang usually kong binibiling suka. But no particular brand when it comes to ketchup. Hope that helps. Pwede mong unti -untiin ang lagay nyan tapos magprito ka ng isang kutsara para matikman ang lasa. Just bear in mind that the flavor is stronger the longer you marinate. Mas matagal sa fridge mas malasa ika nga, yun naman ang mas gusto namin.

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