BY :Bebs | Published: | Updated: | 34 Comments
RECIPE VIDEO PRINT
5 from 12 votes
Pin It
The smell of Longganisa being cooked is enough reason to get up in the morning. I don't know about you, but in my (totally biased) opinion, Filipino breakfast is the best and there are so many choices. Heavy or light, sweet or savory and so on...think Tocino, longganisa, tapa, danggit, arroz caldo, tamales, suman, pandesal, champoradowith tuyo, garlic fried rice and let's not forget taho! Those are just some of my favorites.
But Longanissa is not limited to being a breakfast food, it can be served for lunch and dinner too, well at least I could eat them any time of the day without complaint!
This recipe of skinless Longganisa is actually very similar to my old Longanisa post. Except, obviously this is not encased, thus skinless (duh!) and I also added Annatto/Achuete powder and omitted the soy sauce in this recipe. Another difference is that I only used lean ground pork instead of mixing it with pork fat. I did this so to avoid them from shrinking while cooking and because it's all lean meat, they are firmer and will not easily crumble.
It would have been perfect if I had fried garlic rice to go with it, I know. But I didn't have leftover rice and I could have not really waited much longer to make one from my freshly cooked rice. Even the time spent taking these shots was like a torture while I can smell the sweet-savory and garlicky aroma of the Longganisa.
Printable Recipe
Print Review
Skinless Longganisa
5 from 12 votes
Try this simple lean pork skinless Longganisa recipe! For a hearty breakfast, serve with egg and rice! Deliciously sweet, savory and garlicky!
Prep Time: 30 minutes mins
Cook Time: 15 minutes mins
Total Time: 45 minutes mins
Course :Main Course
Servings =18
Print Recipe Rate this Recipe
Ingredients
- 1 pound lean ground pork
- ½ cup brown sugar
- 2 tablespoons vinegar
- 5 big cloves garlic - chopped finely
- 1 teaspoon ground black pepper
- 4 teaspoons annatto/achuete powder
- 1 tablespoon salt
- 1 tablespoon flour
Instructions
In a large bowl, combine all ingredients and mix until well blended. I usually use my hands.
Cover the bowl and let it rest for at least 30 minutes before wrapping.
Cut pieces of wax or parchment paper in 12x12cm sizes.
Spoon a spoonful of the meat into a wrapper and spread along one side forming a log, approximately 8-10cm long and 2cm thick. Roll and wrap then fold both ends to close and seal.
Place the Longganisas in a plastic bag or box and store in the fridge at least overnight before cooking. It can be in the fridge for several days or store in the freezer if planning to store longer.
To cook, remove wax paper and fry in 3-4 Tablespoon oil over medium heat, turning a few times until all sides are browned and cooked through.
Nutrition
Calories: 92kcalCarbohydrates: 6gProtein: 4gFat: 5gSaturated Fat: 1gCholesterol: 18mgSodium: 403mgPotassium: 80mgFiber: 0gSugar: 5gVitamin C: 0.2mgCalcium: 9mgIron: 0.3mg
Have you tried this recipe?Mention @foxyfolksy or tag #FoxyFolksyRecipes!
More Filipino Recipes
- Binignit
- Sinangag
- Palitaw sa Latik
- Graham Balls
Latest Recipes
Binignit
Cajun Shrimp Pasta
Sinangag
Peri-Peri Chicken
Graham Balls
Lechon Paksiw
Steamed Fish-Chinese Style
Reader Interactions
Comments
Nick Rodriguez says
excellent you guys! used smoked paprika instead as well and came out amazing. my girlfriend absolutely loved it and we will keep the recipe for the future!Reply
Bebs says
So glad you and your GF liked it!
Reply
KD says
really takes me back home! I have used your recipe a few times and will keep it as its a winner in our tiny household! my 2 yr old son loves it as well as my husband. I always make a big batch to store in the freezer. I substituted annatto powder with smoked paprika.Reply
Jesse says
Tried it and loved it! Tip: It’s very important to leave it in the fridge for some time before cooking it. I was too excited so I fried it right after preparing it bur the flavour is soooo much better if you wait a day or two.Reply
Mia says
Hi! Can I omit adding the sugar? I’m diabetic 😊
Reply
Bebs says
Sure, go ahead. We have actually version of longganisa that is not sweet at all with lots of garlic.
Reply
Sheena says
Made them for the 1st time and was a winner for my picky eater son. Pre-ordered it for lunch whilst he was having brekky🤣 oh added some chilliflakes for extra kick☺️ Thank you🤣Reply
Bebs says
I am thrilled that your boy likes it and I also enjoy it a bit spicy from time to time.😉
Reply
Rose says
Sarap! I live in Australia and I'm craving for Filipino staples. Legit na kagaya ng skinless longganisa na sa Pinas eto! 😍 I don't have achuete powder so I omitted it but it's still good. Thanks for sharing.Reply
Bebs says
Super glad that you like it, Rose. Thanks for your wonderful comment😘.
Reply
maricon says
Very yummy longganisa. My husband and I liked it so much plus it’s very easy to make. Thank you for sharing your recipe with us. 🙂
Reply
Bebs says
You are welcome, Maricon.
Reply
Grace says
Hi! Anong type ng salt Ito? Table salt? Rock salt?
Reply
Bebs says
Table salt will do.
Reply
Rachel Arruejo says
Wow I can’t wait to try this recipe. However there are some in the household that don’t eat pork. Do you think this recipe would work with ground chicken instead of ground pork?
Reply
Bebs says
Yes, you can or even ground beef.
Reply
Liza says
Thank you for this recipe! 😊
Tried it today and the taste was perfect for my palate! The measurements are inch-perfect! 👌🏻Reply
Bebs says
Great to hear it, Liza!
Reply
Justine says
Is it safe to store in the fridge? Or it is necessary to store in freezer?
Reply
Bebs says
Fridhe should be fine for some days.
Reply
Roliza Casimiro says
Hi Ms. Bebs! What can I sub to annatto powder? I only have annatto seed. Thank you!
Oh. I tried your pandesal recipe, its perfect! My family loved it.
Reply
Bebs says
Hi Roliza, glad you like our pandesal. As for annato/achuete powder, you can use sweet paprika. But this is really just for the color so you can also skip it.
Reply
Rinna Puno-Levett says
Pregnant, craving and living abroad. I nearly cried at how the taste of this Longganisa really hit the spot. It’s so easy to make, too! THANK YOU!:) sharing it with friends and family 🙂
Reply
Bebs says
Happy to almost make you cry from satisfaction 😉, Rina! Hope you and your baby are well and stay safe.
Reply
tess eugenio says
I love ittt!!Reply
Maria says
Is there a specific brand or kind of vinegar to use? Thank you.
Reply
Bebs says
Hi Maria, I've tried coconut vinegar, cane vinegar and apple vinegar (from Germany)...each worked fine so I do not think it matters what kind or brand.
Reply
Eena says
Love this homemade recipe! My husband and kid always request for this!
Reply
Carolyn says
If I substitute soy sauce for the Annatto/Achuete powder how much soy sauce should I use? I live in an area that doesn't have a lot of Asian grocers and I have difficulty finding specialty items. Also, how much is 500 grams of ground pork in pounds? Thank you.
Reply
Bebs says
Hi Carolyn, the annatto powder is added usually just to have the redish color of longganisa. I would suggest to just skip it or use another natural red coloring that has no flavor. Soy sauce might make it saltier. 500g of ground pork is about 1.1 lbs.
Reply
Zara says
This is so good to look at. Is there a difference omitting the soy sauce?
all the best.
Z
Reply
Bebs says
Hi Zara, there is really not so much difference since the soy sauce is too less, it was to add some color as well so they are not too pale. You can still add it of course.
Reply
Peachy @ The Peach Kitchen says
Hi Bebs! I could eat Longganisa for breakfast, lunch, or dinner too! I like mine a bit sweet and garlicky!
Reply
Bebs says
Then this is perfect for you Peachy... ?
Reply
