skinless longganisa (filipino sausage)

​Longganisa or Filipino Sausage is just one of the many breakfasts Filipinos love to serve with garlic rice and fried eggs. Also called LongSilog which means Longgalisa, Sinangag (fried rice) and log (itlog or eggs). Skinless Longganisa is sweet, garlicky and traditionally made with ground pork. Super easy to make. Probably, the wrapping will be a little challenge but once you get the hang of it, it's actually easy. I used a food / cling wrap as I find it more flexible than wax paper or parchment paper. It makes the sausage compact which is very essential. 

These sausages must be placed in the freezer for 3-4 hours before frying or longer for later use. Freezing gives the mixture a good bind and will prevent from falling apart during frying. If freezing for a longer period of time or for next day's breakfast, thaw in the fridge overnight before cooking. After cooking, drizzle the oil that was used for frying over the cooked sausages to keep it's moisture, but that is optional. You can also drain them on paper towels if you find them to be too oily. But that's what my mom used to do especially storing leftover cooked Longganisa.
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Give this recipe a try and let me know what you think by leaving a comment below. Enjoy.

Skinless Longganisa Recipe

Ingredients:​​

• 1 lb ground pork
• 5-8 cloves garlic (add more if you prefer), crushed or finely chopped
• 3 tbsp dark brown sugar
• 1  1/2 tbsp vinegar
• 1  1/2 tbsp soy sauce​
• 1 tsp paprika
• 1 tsp salt
• 1 tsp ground pepper 
• 1 tbsp all-purpose flour (can be substituted with 1/2 tbsp plain bread crumbs)
• cooking oil for frying

Video

Procedure:

• Combine all ground pork, brown sugar, vinegar, soy sauce, salt, pepper and paprika. Mix until fully incorporated. Add garlic and flour or breadcrumbs and stir to combine.
• Refrigerate for at least an hour. 
• Roll about 2-3 tbsp of the pork mixture in a 7"x 7" plastic food / cling wrap . Shape in to a small log about 2 1/2 to 3 inches and roll  tightly while pressing both sides. Continue rolling and secure the sides. 
• Freeze the Longganisa for at least 4 hours or until ready to cook.
• If frozen overnight, thaw for at least 2 hours in the fridge before frying. 
• Unwrap and fry in batches in hot oil until fully cooked.
• Serve with fried eggs and garlic or plain rice and vinegar dipping sauce.

Vinegar-Garlic Dipping sauce:

• Combine 1/4 cup vinegar, 2 cloves crushed garlic, 1/2 tsp salt and 1/8 tsp ground pepper.

*Recipe yields about 15 pieces. 

• ​Enjoy.

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