Skinless longganisa refers to a type of Filipino sausage without the casing. It is also known as naked sausage. Filipino Longganisa can either be sweet or garlicky. This version has the best of both worlds. It also has no preservatives. This is best when eaten with sinangag na kanin along with itlog na maalat or salted egg and papaya atchara. I like to dip it in spicy vinegar before eating. Yummy!
Note that this recipe that I am sharing with you today is a basic version. It is delicious and very tasty by itself. However, I challenge you to use this recipe as a baseline to develop a skinless longganisa version that is based on your preference. There are many ways to do it. Try to add vinegar and reduce or eliminate the sugar to make it taste somewhat like Vigan longganisa. You can add oregano too just like what they do in Lucban. How about adding a bit of heat into it and reduce the garlic to resemble the taste chorize de cebu? The choice is yours.
You can refer to a recipe that I previously posted if you are looking for cured longanisa with casing.
How to Make Homemade Skinless Longganisa
Making homemade skinless longganisa is easy and straightforward. This recipe simply tells you to combine all the ingredients and mix it all together until well blended. I suggest that you should focus more on the quality of the ingredients rather than the procedure. Make sure to use fresh ground pork with high fat content. Fat is a main component of Filipino longganisa. It will be great if you can source smoked paprika too.
I started by preparing the garlic. Use fresh garlic as much as possible. Remove the skin from each clove and crush the garlic clove thoroughly using mortar and pestle. This tool is also known as almires. It is ideal to mince the garlic after crushing. This helps release the flavors of the garlic easily when mixed with the other ingredients later on.
Combine ground pork and all other ingredients in a large mixing bowl. Mix well using your hands. I suggest wearing a kitchen glove. You can also use a stand mixer to help ease the task. Remember to install the dough hook as the wire whisk won’t be of help here.
Refrigerate the mixture for around 2 hours before shaping it. This will help the mixture bind better. I love the idea of using a sheet of wax paper and a sturdy card to help mold skinless longganisa. You can watch the video below for better guidance, but let me explain it anyway.
How to Shape Skinless Longganisa
This is probably the easiest step in the recipe. I think that it is easier and less tiring than mixing all the ingredients together. All we need is a sheet of wax paper and a piece of sturdy card such as a credit card or an ID card. No need for any plastic bags or cellophane for this procedure.
Lay a sheet of wax paper flat on a table. Scoop around 3 tablespoons of longganisa mixture and place over the wax paper. Put it in the middle-top part of the paper, 3 inches before the top edge. Fold the wax paper starting from the top going down until the mixture is totally covered. Lock the edge of the paper by holding your fingers down. Gently slide the longer edge of the card over the wax paper towards the direction of the sausage mixture. Align the card in a 60 degree angle and gently push until the mixture shapes into a sausage. Watch the video below.
How to Cook Skinless Longganisa
There are many ways to cook longganisa. It can be fried directly, it can be boiled, and it can be cooked using a combination of cooking methods such as frying and boiling.
I do it by quickly pan-frying the outer part of the sausage until it turns light brown. This helps hold the mixture together. I then pour a cup or so of water and boil the sausage until the water complete evaporates. This is my assurance that the inner part is cooked well. I then finish it by frying using the remaining oil in the pan.
Can You Cook Longganisa in a Microwave Oven?
You can definitely cook anything in a microwave oven. The question should be, is it ideal to cook longganisa in a microwave? My answer is No. You can reheat it in the microwave, but not cook it there and expect to get the same result.
Try this Skinless Longganisa Recipe. Let me know what you think.
Skinless Longganisa
Ingredients
- 1 ¾ lbs. ground pork
- 9 tablespoons dark brown sugar
- 1 tablespoon smoked paprika
- 3 tablespoons vegetable oil
- 1 ¼ tablespoons coarse salt
- 1 teaspoon ground black pepper
- 2 head garlic
Instructions
- Peel the skin off the garlic cloves. Crush thoroughly using mortar and pestle. Mince the crushed garlic. Set aside.
- In a large mixing bowl, combine ground pork along with all of the ingredients. Mix well.
- Cover the bowl. Refrigerate for 2 hours.
- Shape the longganisa by laying a sheet of wax paper on a flat surface. Scoop around 3 tablespoons of mixture and put over the wax paper. Fold the wax paper from top to down until the mixture covered. Hold the edge of the paper with your fingers and then slide the card towards the mixture. Push a bit more until a sausage shape is formed. Do this step until the entire mixture is consumed.
- Refrigerate overnight.
- Cook and serve for breakfast. Share and enjoy!
joo says
chef V walang smoked paprika but only paprika powder.. pwd pa rin ba un
Vanjo Merano says
Joo, yes!
Annabella R Duvall says
Hello, Mr Vanjo! I tried your skinless longganisa and wow masarap talaga. My husband loved it. But my question is paano ba i preserve yong natira? I freeze o i fridge and wrap every piec e with wax paper?
Vanjo Merano says
That is good to know. You can wrap each piece kung sinisipag kayo. I just lay a piece of wax paper and arrange the longanisa alongside each other. Cover everything with another sheet of wax paper, put in a resealable bag, and freeze for up to 1 month.
Helen Monecillo from cebu city says
I like your recipe cause it has no preservatives, always have in the morning for breakfast or cook it anytime if i don’t have time to prepare or cook.Thanks!
Marie says
Will this recipe work with beef? I’m currently in Saudi Arabia and walang available na pork dito.
Maria Gracia Castaneda says
Can i boil first until the water evaporates and then put oil in the pan to fry it?
Vanjo Merano says
You can, but you will have to keep an eye until it happens, literally. I don’t think that there is a practical reason. What do you think?
Jcee says
Aside from the customary shape, any reason for step#4 in shaping? As I plan to do this in batches (even a 2lb recipe will be good for 2 cookings in our house of 3 lol), I was thinking of freezing the mixture in two big blobs frozen separately, and do the shaping before frying instead -- and not necessarily in tubular shapes.
Vanjo Merano says
Jcee, feel free to make a patty out out of it, or you can even do some longanisa balls. The tubular shape is just customary, as you mentioned. Enjoy!
Delia says
Pwede po bang gamitan ang skinless longganisa ng meat tenderizer?
Vanjo Merano says
Hi Ms. Delia. I am assuming na meat tenderizer powder po ang ibig ninyong sabihin. I don’t see any reason why not. Although, I think that it is not necessary.
Penny says
Will the taste change if I used regular ground paprika (e.g. mccormick) and not the smoked one? Thanks!
vannie says
How long does it last frozen?