Skinless Longganisa Recipe – Easy Homemade Filipino Sausage
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This Skinless Longganisa Recipe is sweet, savory, garlicky, and easy to make at home. Made with ground pork, lots of fresh garlic, brown sugar, paprika, and simple seasonings, these homemade Filipino sausages are packed with flavor—no casing needed.
Longganisa is one of those Filipino foods that instantly brings back happy memories for me.
Growing up in the Philippines, we had a neighbor who sold homemade longganisa. I still remember how garlicky they were—you could really smell and taste the fresh garlic in every bite. We would eat them with hot rice, and it was such a simple meal, but one that I always looked forward to.
Those are the kinds of food memories that stay with you.
Now that I make longganisa at home for my own family, I like mine the same way: lots of garlic, a little sweetness, and plenty of savory flavor.
This is my easy skinless version, so you don’t need sausage casings or special sausage-making equipment. Just combine everything, shape the pork into little sausages, and fry them until beautifully browned and cooked through.
What Is Skinless Longganisa?
Longganisa is a Filipino sausage that comes in many different flavors depending on the region and the family making it. Some versions are sweeter, while others are more savory, salty, spicy, or very garlicky.
Skinless longganisa gives you those familiar Filipino sausage flavors without using casings. Instead, seasoned ground pork is shaped by hand into small sausage-like pieces and cooked directly in a pan.
That makes this version especially easy to prepare at home.
Why You’ll Love This Skinless Longganisa Recipe
- Easy to make – No sausage casings or special equipment needed.
- Extra garlicky – One whole bulb of fresh garlic goes into the mixture.
- Great for making ahead – Four pounds of pork makes a generous batch.
- Family-friendly – Serve it with rice and eggs for an easy Filipino breakfast.
- Freezer-friendly – Make a big batch and save some for another day.
Equipment You’ll Need
These are a few helpful kitchen tools for making homemade Skinless Longganisa:
- Mixer or Large Mixing Bowl– Plenty of room for mixing four pounds of ground pork with the seasonings. → Shop mixers
- Large Skillet – Great for frying the longganisa in batches and getting that beautiful browned exterior. → Shop skillets
- Garlic Press or Garlic Mincer – Especially helpful when you’re working with a whole bulb of garlic. → Shop garlic press and mincer
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Ingredients You’ll Need
- 4 pounds ground pork – I prefer 70/30 because the extra fat makes the longganisa juicier and more flavorful. You can also use 80/20.
- 2 tablespoons salt
- 3 tablespoons paprika
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 2 tablespoons ground black pepper
- 4 tablespoons brown sugar
- 1 whole bulb garlic, minced
Why Use Both Fresh Garlic and Garlic Powder?
Yes, there’s a whole bulb of fresh garlic and garlic powder in this recipe!
That’s intentional.
The fresh minced garlic gives the longganisa those little bursts of real garlic flavor that remind me of the longganisa I grew up eating. The garlic powder helps distribute that savory garlic flavor throughout the pork mixture.
If you love garlicky Filipino longganisa, don’t be afraid of the garlic here.
How to Make Skinless Longganisa
1. Combine the Ingredients
Place the ground pork in a large mixing bowl.
Add the salt, paprika, onion powder, garlic powder, ground black pepper, brown sugar, and minced fresh garlic.
Mix everything together until the seasonings and garlic are evenly distributed throughout the pork.
Try not to overwork the meat. Mix just until everything is well combined.
2. Shape the Longganisa
Take a portion of the pork mixture and gently form it into a short sausage or log shape.
Repeat with the remaining pork mixture.
They don’t need to look perfectly identical. Homemade longganisa is supposed to look homemade!
3. Fry the Longganisa
Arrange the skinless longganisa in a skillet and cook over medium heat.
Turn them occasionally so they brown evenly on all sides. Continue cooking until the outside is nicely browned and caramelized and the pork is completely cooked through.
Because of the brown sugar, the outside can caramelize fairly quickly, so keep an eye on the heat and lower it if necessary.
4. Serve and Enjoy
Serve your homemade Skinless Longganisa hot with steamed white rice or garlic fried rice.
Add a fried egg, and you have one of my favorite kinds of Filipino breakfasts.
What to Serve With Skinless Longganisa
My favorite way to serve longganisa is simple: hot rice and eggs.
For a classic Filipino breakfast, serve it with garlic fried rice and a fried egg to make longsilog—longganisa, sinangag, and itlog. You can also serve it with steamed jasmine rice, sliced tomatoes, and fresh cucumber.
And don’t forget a dipping sauce! I like longganisa with plain vinegar, ketchup, or a simple mixture of ketchup and vinegar. The tanginess is especially good with the sweet, savory, and garlicky pork.
And, of course, don’t forget the coffee!
If you’re looking for more Filipino dishes to make at home, try my Pork Adobo Recipe, Pork Sinigang Recipe, or Pancit Bihon Recipe next.
How to Store Skinless Longganisa
Since this recipe starts with four pounds of ground pork, it’s perfect for making ahead.
Store cooked longganisa in an airtight container in the refrigerator and reheat it thoroughly before serving.
You can also portion the uncooked shaped longganisa into freezer-safe containers or bags. Separate the layers so the sausages don’t stick together, then freeze them for another breakfast or easy meal.
Ingredients
Equipment
Method
- Make the Longganisa Mixture. Place the ground pork in a large mixing bowl. Add the salt, paprika, onion powder, garlic powder, black pepper, brown sugar, and minced garlic. Mix until everything is evenly combined.
- Shape the Longganisa. Take portions of the pork mixture and form them into short sausage-shaped logs. Try to keep them similar in size so they cook evenly.
- Fry the Longganisa. Place the longganisa in a skillet over medium heat. Cook, turning occasionally, until nicely browned on all sides and completely cooked through.
- Serve. Serve hot with steamed rice or garlic fried rice and eggs. Serve with vinegar, ketchup, or ketchup mixed with vinegar for dipping.
Notes
- I prefer 70/30 ground pork because the extra fat makes the longganisa especially juicy and flavorful. 80/20 also works.
- Keep the heat around medium because the brown sugar can cause the outside to brown quickly.
- Don’t skip the fresh garlic! It’s one of the flavors that makes this longganisa special.
- The recipe makes a large batch, so you can cook what you need and save the rest for later.
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