Homemade skinless longganisa ( Filipino sausage ) recipe | #foodiefriday 


I missed Filipino food sometimes that I have to recreate and learn recipe online just to have it.

This one is we called longganisa ( Filipino sausage ) it’s skinless and best serve with sunny side up egg and rice for breakfast.

Recipe adapted from Kusina master

Ingredients :
1 kilo ground pork, 10% fat

1/4 cup packed brown sugar

1 tablespoon rock salt (or 1 1/2 teaspoon fine salt)

1 tablespoon Worcestershire sauce

3 tablespoons soy sauce

1 tablespoon garlic, chopped

1/2 teaspoon black pepper, ground.
Cooking instruction :

Blend all the above ingredients.

Roll a small amount of the pork mixture in a 4 1/2 inches x 3 inches wax paper

( I use cling film to roll and shape the mixture and wrapping it and only remove it before cooking. )

Store in the freezer for 3 hours or until ready to cook.

When ready to cook, heat oil in a wok or frying-pan.

Unwrap the sausages and fry in batches in hot oil until fully cooked.

Drain on paper towels.

Garnish with spring onion, if desired, and served with rice and tomatoes or Garlic-Vinegar Dip.

These sausages can also be frozen until needed.


This is how I serve and eat it. I usually have it with rice, along with sunny side up egg, corn beef, and fresh tomato. This is the usual breakfast in the philippines.

❤ Happy Foodie Friday everyone ❤️

Mummy in a Tutu

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    1. Yes they can go with a lot of food. It’s either rice or with chips or with wrap etc…plus it’s skinless so it’s nice. Thank you xx

  1. We love sausages and I could get my older girls to help making these (they love getting there hands dirty)

    Thank you for joining us for #FoodieFriday

  2. Hi there!

    Your recipes look really great! Maybe you’d also like to share these to http://www.foodies.ph. We are currently inviting beta testers to try out our website and our aim is to share our love for food with other people who love food as well!

    Any comments or suggestions to make our website better will be very much helpful to us!

    Looking forward to having you in Foodies.ph!

    All the best,
    Monique

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