Skinless Sausage Skinless Longanisa
Satisfy your cravings for bold, savory flavors with this Skinless Sausage Skinless Longanisa recipe—an irresistible Filipino breakfast staple made with ground pork, aromatic garlic, a touch of sweetness from brown sugar, and a tangy kick from soy sauce and vinegar. Unlike traditional longanisa, this version skips the casing, making it quicker and easier to prepare at home while still delivering the same juicy tenderness. Marinated overnight for maximum flavor, these hand-rolled pork logs are pan-fried to golden perfection and pair beautifully with steamed rice and fried eggs for a hearty start to your day. Perfect for those seeking authentic Filipino dishes, this recipe is a must-try for anyone who loves bold, homemade flavors in a time-saving format.
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Recipe Information
Ingredients
- 500 grams ground pork
- 6 cloves garlic
- 5 tablespoons brown sugar
- 1 teaspoon paprika
- 2 tablespoons vinegar
- 3 tablespoons soy sauce
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons cooking oil
- 1 sheet parchment paper
Instructions
Peel and finely mince the garlic cloves. Set aside.
In a large mixing bowl, combine the ground pork, minced garlic, brown sugar, paprika, vinegar, soy sauce, salt, and ground black pepper.
Mix the mixture thoroughly using your hands or a spatula until all the ingredients are well incorporated.
Cover the bowl with plastic wrap and let the mixture marinate in the refrigerator for at least 4 hours or overnight for better flavor.
After marinating, divide the mixture into 1 1/2 to 2 tablespoons per portion to form small logs (around 3-4 inches long).
Cut a piece of parchment paper into small squares or rectangles. Roll each portion of the longanisa mixture on the paper to shape and hold the logs firmly.
Repeat this process until all the pork mixture is rolled and shaped.
Heat cooking oil in a large non-stick skillet over medium heat.
Remove the parchment paper from each longanisa log and carefully place them onto the skillet.
Cook for about 6-8 minutes on each side or until the longanisa is golden brown and fully cooked through, with an internal temperature of 165°F (74°C).
Serve warm with steamed rice and fried eggs for a classic Filipino breakfast.
Nutrition Facts
Calories |
1975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.6 g | 170% | |
| Saturated Fat | 42.5 g | 212% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 4418 mg | 192% | |
| Total Carbohydrate | 54.9 g | 20% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 44.4 g | ||
| Protein | 134.6 g | 269% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 237 mg | 18% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 404 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
