Skinless Longganisa Recipe

Longganisa refers to sausages flavoured with indigenous spices, with each region having its own specialty. This native sausage is traditionally made with ground pork and is seasoned with a unique blend of herbs and spices varying from one region to another.

Skinless Longganisa


  • 1-1/2 pounds lean ground pork
  • 1/2 pounds ground pork fat
  • 1/2 cup brown sugar
  • 1 head garlic, peeled and minced
  • 2 tablespoons soy sauce
  • 1 tablespoon vinegar
  • 2 teaspoons ground black pepper
  • 1 tablespoon salt
  • oil for frying


  • wax paper, cut into 4 x 4 sheets


  1. In a bowl, combine ground pork, ground pork fat, sugar, garlic, soy sauce, vinegar, salt and pepper. Mix until well-distributed.
  2. On a individual sheet of wax paper, spoon about 1 tablespoon of pork mixture and form into a log. Roll and wrap tightly. Repeat with the remaining mixture. Arrange in a ziplock container and freeze.
  3. To cook, remove wax paper. In a skillet over medium heat, heat about 2 tablespoons of oil. Fry longganisa, turning once or twice, until golden and cooked through. Serve hot with fried rice and eggs.
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