Skinless Longaniza
Longaniza is a type of Spanish sausage popular in countries like Mexico, Chile, Argentina, Philippines, Puerto Rico and Spain, this sausage is nearly similar to chorizo but each country mentioned prepares it differently according to available local ingredients. Longaniza can also be prepared with different types of meat unlike chorizo; some popular alternatives are Chicken, Beef and Fish like tuna.
In Philippines there are a lot of different types of longaniza which varies on each province, the popular ones are Vigan which have a garlicky taste, Guagua which have a salty and sour taste, Hamonado which is sweet and the Skinless Longaniza which tastes similar to Hamonado but without the casing. It is a popular breakfast item consumed with garlic fried rice (sinangag), eggs (itlog) and coffee (cape) which when combined together called Longsilog (A family of the famous silog breakfast items, to know what are the other types it is explained in this post. So if you want to make some Philippine sausages at home try this one out.
Ingredients
1kg minced pork (30% fat)
1/4 cup brown sugar
1 1/2 tbsp salt
2 tbsp vinegar
3 tbsp soy sauce
1 whole garlic, minced
1/2 tsp freshly ground black pepper
2 tsp annatto powder
Method
1. In a large bowl mix together soy sauce, vinegar and annatto powder.
2. Add in all the remaining ingredients then mix.
3. Prepare some wax paper measuring 4″ x 4″ or similarly sized as the small spring roll wrappers.
4. Place 2 tablespoon of the meat mixture into the paper then roll.
5. When ready to cook carefully remove from wax paper then pan fry with small amount of oil in low heat.
Note: You can omit the wax paper rolling and just shape them by hand if needed, the wax paper rolling just ensure that each sausage is evenly sized.
Oooh, that looks super super good! Skinless and hamonado are my favorites because of the sweetness. Yumyum!
Pwede mag order ng isang kilo bro…amg sarap namn nyan
This looks very makeable, and delicious.. I shall try these soon.. c
Lovely home made skinless sausages and look really good, all the more pan fried. I am here in Thailand and enjoying all the wonderful food.
Wow thats great, eat lot of good food for me
This looks delicious! I know this is one we’d all like here!
how many pieces of longganisa can you make with this recipe?
thanks in advance and regards….
If I can remember around 20
Marvelous!!!
Wonderful, my sausage stuffer is broken. This looks amazing.
Nothing like homemade sausage.
Sweet *and* savory. Deliciousness yet again!
Never heard of this type of sausage, but you sure make it look delicious. But, am I surprised? No way jose! Your recipes are always fantastic.
I love this recipe!!!!! Looks so good, I’m going to make them asap!
Thank you
I love longganisa! I thought it was complicated to make one. Might give it a try. Meantime, I’m having this for breakfast now. *drool*
Oh my gosh, I’m thinking of making skinless longganisa too!!!
If I ate meat I would surely eat these! They look great!
Interesting idea to wrap the meat in spring roll. I assume it’s crunchy outside because of the spring roll wrapper right? Looks delicious!
Not crunchy outside, like a sausage in texture but without the casing.
On this skinless Longaniza/sausage… looks AMAZING. Great job
This type of longanisa makes me want to eat longsilog in breakfast, lunch and dinner.
annatto powder?? that’s new to my cooking vocabulary..
I love longsilog, lol actually just had some for breakfast this morning. I’ve never tried making the skinless kind at home, but with this easy recipe I’ll definitely be trying it out soon!
A handy recipe given it would be next to impossible for me to find ready-made in the supermarket – what an interesting recipe !
I’ve been looking for a good sausage recipe and thought your photos look great. Can you tell us where annatto powder is sold? And how much garlic – a clove? A head? Mashed, minced? Raw or should it be cooked first?
That would be 1 whole garlic pounded or finely chopped, for the annato powder it is called atzuete in Spanish or annato in English if you cannot find the powder form you can use annato seeds soaked in 2 tbsp of hot water, use the extract but if you cannot really find it you can leave it out it does not give much taste
I forgot, annatto gives that red color and some very subtle taste which is hard to recognize
And the garlic?
1 whole head, finely chopped or pounded
Thanks! We’re going to try it this holiday weekend.
Thanks for giving it a shot
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I’ve tried this recipe & my husband & friends loved it. Very easy to make. I used the bottled garlic from woolies bec the taste is stronger. Mine looks brown though, not reddish like the filo style. I wonder why?
Have you used annatto powder? of yes what brand?
Yup, bought mama sita from the asian store. Which one do you use?
Mmmm, I used the same brand too. Thats strange anyways thats just for colour.
wow! thanks, I will try this recipe for my kids….thanks for your site…
Hi,
If I use bottled minced garlic, can you kindly tell me approximately how much of it I have to use in equivalent to 1 head of garlic?
And if I’m using iodized fine table salt instead of fine sea salt, do I have to lessen the amt of salt mentioned in the recipe?
Thanks,
Ida E.
For bottled garlic you can use around 3-4 tbsp, better to have more.
And if you are using iodized you need to use half of the amount of sea salt
thanks 4 the tips…. I LOVE garlic in food so yes, I am going to even use a bit more of the garlic. T.Y. again.
Oh, rsmacaalay, this is a recipe 4 the hamonado is it? And can I still increase the brown sugar? If yes, by how much more do you think?
Yes it is the hamonado, it is already sweet but if you want it sweeter adding 1/4 cup sugar would do the trick