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Homemade skinless longganisa with garlic fried rice, fried eggs, and ketchup.
The Filipina Cy

Skinless Longganisa Recipe

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 20 sausages (approx.)
Course: Breakfast
Cuisine: filipino
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pounds ground pork preferably 70/30 or 80/20
  • 2 tbsp salt
  • 3 tabs paprika
  • 2 tbsp onion powder
  • 2 tbsp garlic powder
  • 2 tbsp ground black pepper
  • 4 tbsp brown sugar
  • 1 whole bulb garlic minced

Equipment

  • Large mixing bowl or mixer
  • Large skillet
  • Garlic mincer or press tool

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.