Skinless Longganisa

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One of my all time favorite food…it brings back memories of home and family breakfast of being young and carefree with not a worry in the world… Mom cooking, fun times at the kitchen table with all of us..yeah, days gone by but memories linger.  Thanks Philippines Foods & Recipes…

Longanisa Recipe – Skinless Longganisa

Longganisa is a native delicacy here in the Philippines. The seasonings vary depending on the regional origin. Lucban and Vigan longganisa are garlicy, for instance. Longganisa comes in various sizes as well. Some are made with beef or chicken instead of pork. Sweet or spicy, small or large, longganisa is a popular Filipino breakfast item.

In this post, you will know the recipes and learn how to cook or prepare the Skinless Longanisa; a popular variant of Longganisa.

Skinless Longganisa Ingredients :

500 g. of ground lean pork
3 tbsp. of finely minced garlic
1 onion, finely chopped
2 tbsp. of tomato paste
2 tbsp. of rice vinegar
2 tbsp. of soy paste
1 tsp. of salt
1 tsp. of pepper
4 tbsp. 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

Skinless Longganisa Cooking Instruction – Procedure

1). 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.

2). 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.

Enjoy eating your skinless longanisa. It is best served with fried eggs and garlic fried rice.