Skinless Longganisa (Longsilog)
Homemade sweet-garlicky Filipino pork sausages with sinangag and fried egg.
Ingredients
Measure and prepare everything before you begin cooking.
- 750 g pork mince with about 20% fat
- 8 garlic cloves, finely grated
- 3 tbsp brown sugar
- 2 tbsp soy sauce
- 1 tbsp cane vinegar or apple-cider vinegar
- 1 tsp fine salt
- 1 tsp sweet paprika or annatto powder (optional)
- ½ tsp ground black pepper
- 1 tbsp neutral cooking oil
- ½ cup water
- Garlic fried rice, fried eggs, tomato and spicy vinegar, to serve
Instructions
- 1
Combine the pork, garlic, sugar, soy sauce, vinegar, salt, optional paprika or annatto and pepper. Mix firmly for 2–3 minutes until the mixture becomes tacky and holds together.
- 2
Cover and refrigerate for at least 4 hours or overnight. Divide into 12 portions and shape each one into a short sausage with damp hands. Keep chilled until ready to cook.
- 3
Arrange the sausages in a wide frying pan and add the water. Cover and simmer over medium-low heat for 8–10 minutes, turning once, until most of the water has evaporated.
- 4
Add the oil and uncover. Fry for another 6–8 minutes, turning frequently, until the longganisa is evenly caramelised and browned on every side.
- 5
Check the centre of the thickest sausage reaches 71°C, then rest the sausages for 3 minutes before serving.
- 6
Serve with garlic fried rice, fried eggs, sliced tomato and spicy vinegar to make longsilog.
About Skinless Longganisa (Longsilog)
Longganisa changes from region to region, from sweet hamonado styles to intensely garlicky sausages. This practical skinless version needs no sausage casing and turns into longsilog when served with garlic rice and fried egg.
Ingredient swaps wherever you cook
- Choose regular ground/minced pork rather than extra-lean meat for a juicier sausage.
- Apple-cider vinegar is a useful substitute for cane vinegar.
- Paprika or annatto is optional and adds colour without commercial food dye.
How to know it is ready
- Mix until the mince becomes tacky so the sausages hold together.
- Simmer gently in water before browning to cook the centres evenly.
- Each sausage should reach 71°C and rest for 3 minutes.
Common mistakes and fixes
- Crumbly sausages: mix longer and keep the shaped meat cold before cooking.
- Burnt exterior: caramelise over medium-low heat and turn frequently.
- Dry texture: avoid extra-lean mince and do not press the sausages while frying.
Family and regional variations
- Increase the garlic and reduce the sugar for a savoury Vigan-inspired direction.
- Add chilli flakes for spicy longganisa.
- Shape the mixture into small patties for faster weekday cooking.
Storage and reheating
Keep the seasoned raw mixture refrigerated and cook within 24 hours, or freeze shaped sausages for up to 2 months. Refrigerate cooked longganisa for up to 3 days and reheat until steaming hot.
What to serve with it
Serve as longsilog with sinangag, fried eggs, tomato and spicy vinegar. Leftover sausages are also excellent sliced into fried rice.
Skinless Longganisa (Longsilog) FAQs
Why is it called skinless longganisa?
The seasoned pork is shaped by hand without a sausage casing, making it easy to prepare in an ordinary home kitchen.
Can I cook it from frozen?
Thaw it safely in the refrigerator first so the centre cooks evenly.
Why add water to the pan?
The brief covered simmer cooks the centre before the outside is caramelised in oil.
Cooking guidance: Follow current food-safety advice and the instructions for your equipment.
