Skinless Filipino Longganisa
Skinless longganisa is a sweet and savory sausage served as the main dish for a hearty Filipino breakfast.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.5 lbs ground pork
- 1/4 cup brown sugar
- 6 cloves garlic, finely minced
- 2 tbsp cane vinegar
- 2 tbsp achuete powder
- 1 tbsp paprika
- 1/2 tbsp cornstarch
- 1/2 tbsp kosher salt (change to 1 tsp if using table salt)
- 1/2 tsp ground black pepper
Instructions
- 1
Combine all the ingredients together for the longganisa.
- 2
Shape the meat mixture into sausages, worth about 1/4 cup each. Let the sausages refrigerate for at least 1 hour to overnight to firm up and to let their flavors develop.
- 3
*To cook, pour in just enough water to cover the longganisa, then let it boil over medium-high until all the liquid has evaporated.Once all the water has evaporated, continue cooking the longganisa in its rendered fat until slightly caramelized on the outside, frequently turning to avoid burning (if not much fat has rendered, you may add ~1 tbsp of oil).
- 4
Serve longsilog-style with sinangag (garlic fried rice), a fried egg, and fresh tomatoes and cucumbers on the side. Enjoy!