Skinless Longganisa (Philippine Sausage)

Skinless Longganisa © Efren

Longganisa or 'Longaniza' are sausages that have its origins from Spanish cuisine and are closely related to Portugese linguica. These 'Filipino version' of sausages are flavoured with indigenous spices. Each region in the Philippines have its own specialty. Noteworthy are those from Lucban which have their longganisas garlic-laden; Guagua for salty and almost sour variety. 

Not like Spanish chorizo, Philippine longganisa can also be made of chicken, beef, or even tuna.

Our version uses pork and adds a hint of Spanish, Puerto Rico, and Argentinian elements. It is so easy to do but the flavorful taste will keep you wanting for more. This version does not use sausage casing (intestines of a pig).

Ingredients

1. Ground Lean Pork - 1 KG

2. Brown Sugar - 1/2 cup

3. Worcestershire sauce - 4 tablespoon

4. Cracked peppercorn - 1 tablespoon

5. Fine salt - 4 table spoon

6. Minced garlic - 3 tablespoon

7. Knorr seasoning* - 2 tablespoon 

Procedure

1. In a large bowl, put the ground pork and add all the other ingredients. Mix well by using your hand.
2. After mixing, form into thin logs about 1" to 1-1/3" thick.  Refrigerate for at least 2-4 hours for the mixture to be firmer and less likely to crumble.

3. For Storage : You can use 'cling wrap' to wrap each log for you to keep in fridge. Just unwrap before cooking.

4. When cooking, heat up frying pan with little cooking oil and fry until browned.

* you can buy Knorr seasoning in local Filipino/Asian shops.

Servings : 24 pcs   Preparation Time : 30 mins  Cooking Time :  15 mins

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