Skinless longganisa
Ingredients :
500 g. of ground lean pork
3 tbsps. of finely minced garlic
1 onion, finely chopped
2 tbsps. of tomato paste
2 tbsps. of rice vinegar
2 tbsps. of soy paste
1 tsp. of salt
1 tsp. of pepper
4 tbsps. of dark brown sugar
1 tbsp. of fine unsweetened bread crumbs
1 egg, beaten
1 c. of cooking oil
12-15 pcs. of kitchen wax paper, 6″ x 6″ in size
How to :
Mix together all the ingredients except the cooking oil and the wax paper. Divide into 12 to 15 portions, depending on the size you prefer. Form each portion into a log about 1″ to 1-1/3″ thick. Place on a piece of wax paper and roll firmly and as tightly as you can. Repeat for the remaining portions. Stack on a covered container and chill in the fridge for at least 2 hours.
Heat the cooking oil in a wide skillet or wok until it starts to smoke. Fry the longganisa in hot oil until browned. Drain on paper towels. Serve with fried eggs and garlic fried rice.
To make the garlic fried rice :
Drain the oil from the skillet or wok where the longganisa has been cooked until only about 2 tablespoonfuls remain. Gently fry about a tablespoonful of minced garlic in the oil until light brown in color. Add about 5 cups of cold cooked rice (mashed to separate the grains). Season with salt and steak sauce. Cook, tossing, until the rice is heated through.
Comments
81 Responses to “Skinless longganisa”Trackbacks
Some related discussions...-
[...] a quest to eat it again – and try some new things, too. (If you don’t know what longanisa is, PinoyCook.net has a great description, plus a recipe for a skinless version of [...]
-
[...] the best option then without giving up longganisa and tocino? Make your own longganisa. Skinless, longganisa contains even less fat. Then, use the leanest ground pork you can find, ditch [...]
-
[...] would fall apart during cooking. Then a reader posted a comment that she intended to try cooking my skinless longganisa skewered and grilled over a barbeque pit. She e-mailed me later that she had done [...]
If you want your own pic to show with your comment, go get a gravatar!
Stay updated!
View the archive
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
| « Oct | ||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 |
| 8 | 9 | 10 | 11 | 12 | 13 | 14 |
| 15 | 16 | 17 | 18 | 19 | 20 | 21 |
| 22 | 23 | 24 | 25 | 26 | 27 | 28 |
| 29 | 30 | |||||
Chili garlic shrimps with coriander paste and Kecap Manis
Cooking for Father’s Day? Here’s an idea.
Mac and cheese… with prawns and asparagus
Lasang Pinoy 9: offal in Filipino dishes
Mojito!
Appetizers
Asian
Birthdays & Parties
breakfast club
cakes
cheese
Chinese
chocolate
Christmas & New Year
Cooking for one
Daddy cooks!
Filipino
Italian Job
muffins & cupcakes
omelet
pasta
salads
School lunchbox
spring rolls
Superb soups
Conversations
- Mia on 'Penne with portobello mushrooms': Hi, I just bought a bag of pre-washed, pre-sliced portabellos and...
- faye on 'Cheesecake with homemade blueberry topping': hi ms connie. wats the difference betweeen ur 2...
- Crisma on 'Chocolate chip cookies with fresh mint': How many cookies were you able to make, Connie? And...
- cia on 'Lemon chicken': can i use the ordinary ginger instead of the turmeric? thanks…
- RobKSA on 'Honey-glazed, herb-crusted whole leg of lamb': Since no pork here in Saudi Arabia, this is a...
Feast Asia
Halang – HalangWhen I first posted a recipe for halang-halang, the only thing I knew about the dish was that it was similar to tinola except... »
hello, i just loved ur recipes & i actually cried when i couldn’t get into ur site for a few days…i am a grandmother of 3 kids who like to eat delicious food & i’m constantly looking for recipes that are easy to do..the antonette on the email is my daughter..i just borrow this computer when i go to this site..thank u for making my kitchen life easier, & i hope u will make more discoveries of food that r easy to do & the kids love too… am truly grateful…Merry Christmas to you & your family & the staff of this site..salamat po..
Hi Clemencia, oh, I cried too. I thought three years of work just went down the drain. Am still transferring files but everything should be good by New Year’s Eve. And… well, my kids are such “food critics” so the recipes will just keep coming.
thanks a lot….
how come i can’t get a printable version anymore?
Patrick, I moved from Expression Engine to Wordpress. Still trying to figure out the printable pages.
i first came across your website when i was searching for a recipe for chocolate-coated polvoron. even if what i got is only choco polvoron, i’ve been hooked on your website. it’s really very helpful especially for someone as “dense” in cooking like me
well, the choco polvoron was a success; my officemates are convincing me to make a business out of it. now i will attempt your longganisa recipe. i don’t particularly like “sweet-tasting” longganisa, i prefer the lucban & vigan ones should i do away with the brown sugar so i can have the lucban/vigan taste?
again thank you for sharing your recipes.
leah
Leah, I suggest adding more garlic and pepper.
Hi! I’m a pinay living in Germany and stumbling into your website has made me less homesick. I already did your paksiw na lechon recipe (used boiled pork, though) and it came out wonderful! Up next is this longganisa recipe!
I was wondering, though, if I can freeze the skinless longganisa then fry them one day, since I’m short on time and I have to do a lot of pre-marinating during the weekend and freezing them for the week’s meals. Oh yeah, don’t laugh, but if I can freeze them.. should I thaw them first before frying?
Thanks again for sharing your fab recipes. Hopefully one day you can also post ingredient alternatives that are universally available. It’s impossible to find ubod here =(
Hello Denise. Yah, you can freeze them. And they can go into the pan directly without thawing BUT they will cause oil splatters.
Re: ubod. They’re available in jars now. Del Monte, I think. Kinda expensive but I think we’re exporting them now.
Hi Connie, what is a soy paste?
cheers Gina
Can I substitute it for a plain soy sauce?
Hi Connie, I forgot to tell you that I actually made this recipe last winter here in Germany and OH MY GOD!!!!! may I just say that it is much much better than store bought skinless longganisa and noticeably less fatty. I added tons of garlic, upon your suggestion. Even my german boyfriend loooooooved it (and to think this is like sausage country!) He was, however, having longganisa burps till the next day (no kidding!)
Gina, soy paste is think soy sauce. The same consistency as hoisin sauce. If you use ordinary soy sauce, the mixture might be watery whereas the soy paste also acts as a binder.
That is so great, Denise. That’s why homemade longganisa is so much better than store-bought. You can control the seasonings and the amount of fat. Commercial longganisa these days are 70% fat.
thnx for ur recipe…hehehe cos my research is done now!!!
hi connie. can i know where i can buy the soy paste. I want to try your recipe. thanks for sharing it.
what can i substitute rice wine with? they don’t have it here in mexico and i really want to try to make this longganisa. my mouth waters just thinking about it! thanks.
This recipe is okay, but It’s not very good. I will no longer make this recipe again..
can i use vegetable protein instead of bread crumbs in this recipe?
ruby, you’re in the best position to answer your own question since it is you who knows what is available in mexico. i don’t even know what they sell in mexico, pampanga.
bhess, the recipe is not very good or you don’t know how to follow instructions? just a thought…
pchy, i never tried using vegetable protein so i can’t answer that question. if you do try and it works, hope you let us know. might be helpful for other readers.
i used lean ground beef instead of pork, ive been looking for ground pork for 3 weeks and havent found it, maybe they dont used much ground pork here in USA, it was good though there no soy paste but its perfect.
Hi Connie, di ko kasi alam kung san makakakuha nung unsweetened bread crumbs? pwede bang wala nun?
thank you so much
qdchair, baka hindi mabuo pag walang bread crumbs. saka mahirap i-form pag masyado malabsa. try mo na lang any kind of breadcrumbs. pwede rin flour kaya lang iba magiging texture.
Connie, this recipe is a lifesaver. Been craving for longanisa all these months that im away from the country. I did some minor adjustments on your recipe to suit my taste (more sugar) and since i couldn’t find soy paste, i replaced it with salt. Had problems finding breadcrumbs so i used corn starch instead. Everything turned out well in the end.
Just 1 question though, what’s the tomato paste for? I can’t seem to detect it’s taste in the longganisa.
Eric, tomato paste adds sourness without unnecessary liquid. Color too. Natural color instead of adding red food coloring.
Connie, in this case, would it be ok to replace the vinegar with the tomato paste, or does the vinegar add a taste of it’s own (im trying to duplicate the longganisa from macdonalds… just need to tweak a bit more)
Eric, tomato paste isn’t as sour as vinegar. You can use lemon juice or kalamansi juice but I wouldn’t recommend ditching the “acid”.
i cant get the printable view of the recipe…
Hi Connie, thanks for posting a lot of wonderful recipes and in particular thanks for posting this longganisa recipe. I’ve been trying to find a longganisa recipe for quite a while now but all of the recipes i’ve come across uses prague power and its not available here in Amsterdam. Thanks again. Finally, i’ll be able to satisfy my husband’s cravings for longganisa he’s been at it for like months now. More power to your site
Hi connie,
marami akong problema parti sa recipe nang longganiza.pwede mo ba akong matulongan.nahihirapan ako sa englisch ko.tagal na kasi akong hindi nagtataglisch.ano ba ang bread crumbs?wax paper pwede bang gamitin yong pang bake na paper?ibig bang sabihin sa ground lean pork is yong tadtad?sorry kong maraming akong tanong.minsan lang kasi akong magtaglisch dito sa amin.tagi germany ako.almost 19 years na.
yen, pang bake na paper is wax paper. bread crumbs = dinurog na tinapay. buy or make your own. ground pork = giniling.
hi connie,
thanks sa tulong mo.maybe i try it to make sa sunday.sabihan kita kong ano resulta.
Hi connie,
meron kabang recipe sa tocino?kong mayroon ka pwede mo ba akong bigyan?
I really would like to learn the chorizo jamonado. Can you provide the recipie and also the casing i should use. I was thinking of skinless lonzaniza. Would be great if I could get the recipie. Thanks.
I don’t “give” recipes. I only blog about what I’ve cooked for my family. Mahirap magbigay ng recipe that I’ve never tried dahil kung palpak tapos I’ll be named as the source, eh ayaw ko nang ganun.
i visited ur site and to see the any kind of recipes about longganisa but i couldnt the recipes dat i wanted to know or see coz the website didnt gave me any recipes at all. hope u can email me how i can enter in. i wish to be a member if dats the necessary procedure. pls email me the recipes of longganisa. thanik u vry much
juliet
ma’am connie i’ve tried ur recipe ok nmn ung knlabasan. dito po ako sa UK for 8yrs now and i’m really thankful dhil andyan po kyo to help us create delicious meals for our family and friends here in abroad. by the way i am from cabanatuan and there is one store there that sells really nice longganisa, her name is ka otya, cguro pag napasyal kyo doon to visit edna’s cakeland try nyo n din po punta wet market to try that, hehehe. tnx a lot po and more power!
Hi, Carol. I miss our native longganisa from Cabanatuan. Just trying if you happen to have developed a recipe that’s close to our garlic longganisa. Thank you.
pls email me the recipe of skinless longganisa…plss..ynx
One tip that I found useful for making the “sausages” without rolling them in wax paper : use those pastry “piping” bags like the ones they use for icing, but without the tips – I managed to get nice compact longganisa on a tray without much hassle, then I just popped it into the fridge to chill.
“soy paste” sounds like what they call “dark soy sauce” here – light soy sauce is “our” soy sauce (à la Silver Swan and company), dark soy sauce is thick like hoisin sauce as you say.
ang laman ba ng skinless na longganiza parehas din ng longganizang naka-balot? naisip ko lang ngayon.
dati kasi gumagawa rin misis ko ng ganyan sa bahay. binabalot na lang namin sa plastic wrap tapos lagay sa fridge.
close kasi sa lasa ng tosino kaya nagpagawa ako hehe.
I am so excited to try this recipe! My mother in law is Filipina, and though she’s taught me how to cook many things, there are a couple things she holds secret, like her son’s favorite, pork adobo. This longganisa recipe is one that will impress her the nest time she comes to visit, I’m sure of it!
im a big fun of longganisa…thanks for your lovely recipe…its perfect..
im very happy that i found ur site, im fond of cooking lol..but i want to ask sumtin cuz this was my first time to read such ingredient hehehe “soy paste” is it really a paste or its a “soy sauce” hehehe..im juz confused of this..well its ralle a “paste” ill try to look for it on the supermarket..anyways thaks for all the recipes ur sharing…
Soy paste — imported from China but available in Oriental food stores and some supermarkets.
thanks for sharing this recipe. i am getting homesick for filipino food…i’ll try this soon.i finally found a filipino online store in the netherlands selling soy paste! (chinese brand, so i hope they have their translation right!)
Have fun, Bix!
hi! magtanong po ako kung anong dapat gawin sa longanisa na di siya magshrink after cooking i mean same size parin sya b4 and after cooking.
i love to eat lonnganisa but i want to learn more recipe for more delicious skinless lonnganisa
helo!can u send me recipe of skinless lonnganisa the one that is easy to make coz im not good in cooking tnx!
Paano po magluto ng longganisa?
sana naman mayroong tagalog..
hi connie! i tried this recipe of yours and ang sarap!!!! my husband and i loved it. but prob ko lang, bakit bumubuhaghag yung ginawa ko when freid? what do you think went wrong?
thanks.
Jane, it might be the texture of the ground meat. There’s coarse grind and there’s fine grind. Very finely ground meat is ideal. And when you shape the sausages, they have to be really, really compact.
Hi!
I just want to ask if where can i buy wax paper? i wanted to make a longganisa with your recipe
Supermarket, usually on the same shelf as aluminum foil. Look for baking wax paper of non-stick baking paper.
I tried this dish and it is so good! My husband is American and I thought he wouldn’t like it because he is so used to the frozen sausages you could buy from stores, but he absolutely loved this! He ate 6 pieces for dinner, and 8 pieces for breakfast the next day!
Ms. Connie, thank you for sharing your recipes. They are really a big help, especially for new housewives (like me) who knows not a lick about cooking. More power, and more delicious meals!
ginawa kuna then gumawa pa ulit ako,sarap talaga,ung mister ko di pinoy pero gustung-gusto,nagba-burp kami amoy bawang lahat,lol,ung anak ko panay sabi gawa pa daw ako,e kumakain pa lang ha?????kaya nagtataka ako dun sa comment nung isa,just wondering,hehehehe
keep on giving us ms.Connie,nakakatulong talaga at inspirasyon na kita ha,panay ms.Connie na recipes ko,
God Bless and tnk u very much talaga
hi ms. connie happy holidays to u and ur family! i’ve been meaning to do this recipe of urs for a long time but I cannot find soy paste in the grocery, & then I saw in ur asian pantry section the kimlan chili soy paste is that what you used for this recipe? or is it ok to use kecap manis? Its what I have here, & then i saw (kimlan chili soy paste) just like that in ur pantry in makati supermarket and now I really want to do this for my kids they like skinless longganisa very much but I dont buy storebought longganisa anymore because it doesn’t suite my taste sometimes. Thank you for sharing your recipes! and God Bless!
Ria, either will work. The chili soy paste will give you spicy longganisa, Kecap Manis will result in something sweeter. You can even use them together.
hi miss connie,
gud day po sa inyo pwede nyo ba akong bigyan ng recipe ng inyong skinless longganisa kasi baka sa ganitong paraan madagdagan din ang kita ko tnx for your kindness in sharing your recipe to us.god bless you.
It’s already posted in the entry, Leah.
hi madame connie,
gud day po i just want to know more recipes about longganisa and chicken.hope you can help me.
Hi,
paki email naman po ako ng recipe nyo sa skinless longganisa at pati yung with skin na rin kung meron po kayo. Maraming maraming salamat po.
Regards,
Aimee
hi,
where can i find your recipe about longganisa? thank u.
Regards,
aimee
If you read the section right above the submit button before you posted your comments, you’ll find the recipe, Aimee.
Hi,
I live in new zealand and I cant wait to make this! I’ve been looking for a place that sell really good longanisa!
will update you if I make it sucessfully.
where is the recipe?
pls send
tks
criselda
what do you mean moderation?
Please read.
Hi, just wanna ask from what part of the Philippines po kayo? Kasi I’m from Cebu tapos alam ko magkaiba yung taste ng longanisa ng Manila at Cebu, baka kasi when I try this walang gustong kumain.
Thank you
hi everyone. can anyone pls tell me, where to buy soypaste and rice vinegar. wanna try this. thanks
In the supermarket.
kahit po sanang supermarket. kasi po kanina tumingin ako pero ala po ako nakita sa sm hypermarket eh. thanks…
tsaka po pwede rin po bang makahingi ng simple recipe for cream dory. pambaon baon ng aking daughter. thanks again…
wonderful website!!!!! now i can stock my fridge with “home-food!”
thanks!
been looking for the simple and easy to find ing. for longganisa…d2 kolang talaga nakita ..thanks a lot …
hi ma’am connie,
yung mga recipes nyo saan nyo pa nabili yan? sa ordinary gorcery store po ba? how about sa palengke? such as SOY PASTE and unsweetened BREAD CRUMBS.regarding Rice vinegar, does any brand will do?
SAM
I don’t buy my recipes. I buy the ingredients.
Supermarket. I’m not particular about brands.
Thank you so much for the recipe… i tried it today… cant even wait for 2 hours, to put it in fridge… I cook/fry some of it and it was delicious……mmmmm…. i did add some sambal oelek (chili paste to make it a bit spicy) though.
Thanks once again.