How To Make The Best Skinless Longganisa

The smell of longganisa being cooked is enough reason to get up on your bed each morning. This good-to-go meal is frequently served in fast-food chains, convenience stores, and sometimes in restaurants as their morning meals. That’s why it is much better if you know how to make the best skinless longganisa so that you can have it at home whenever you crave it. 

One good thing to know is that no special equipment and no individual wrapping is necessary just to have this meal; it’s all about your efforts and willingness to learn. Don’t worry, and you always got your back with us! We will share the cooking tips and quality of ingredients so that you can have this as yummy as possible.

Let’s see why it is known as one of the favorite breakfasts in partners with a sunny-side-up egg and fried rice. So, sit back, relax, and get ready to know what’s in skinless longganisa, and most people, especially Filipinos, don’t get addicted to it. 

What Is Skinless Longganisa

(Photo Credits to: Kawaling Pinoy)

Longganisa is typically described as molded and wrapped ground pork that is seasoned with various spices and condiments. These ingredients are the plain sight of the dish but may vary depending on the version of the place it is made. 
Furthermore, it is called skinless longganisa because it doesn’t use hog casing but instead wrapped it in wax paper to keep its shape then removed before cooking.

Where Is Skinless Longganisa Originated

(Photo Credits to: lutong bahay)

According to studies, the origin of making longganisa is rooted in Spain, where their longganisa is a long pork sausage. Before, they spelled it as Longaniza. It is seasoned with paprika, cinnamon, star anise, and vinegar. It is sold fresh and intended to cook.

It is always compared with chorizo, which is mostly fermented, smoked, or cured, then sliced, Then eaten with no cooking requirements and flavors to be added. After that, the Spanish empire promoted it well, and later on, the longganisa traveled far and wide not just in the Philippines but across the world. 

For Filipinos, skinless longganisa is their so-called national pork sausage with many trade-mark variations depending on the country’s region.

Top countries with leading versions of longganisa aside from the Philippines are America, Puerto Rico, Dominican Republic, Argentina, Mexico, and Chile. Upon crossing these countries, the original Spanish longganisa changed with different interpretations of ingredients. 

What Is Skinless Longganisa made of

(Photo Credits to: Recipes by Nora)

Skinless longganisa is always worth your effort as you see how you made it. Get ready to prepare these lists of ingredients, have a big batch ready in a cinch! 

  • Ground Pork – First up is ground pork. These are the main ingredients of making longganisa, so the best quality of ground pork should be used. The best longganisa needs fat as well as lean meat for flavor and juiciness. 
  • Paprika – this has essential participation in making your longganisa. It is principally used to make it seasoned and colored a meat product like this. Paprika is also loaded in nutrition. It is suitable for promoting healthy vision, reduces inflammation, blood sugar control, and has anti-cancer effects. Good to know that this belongs to our longganisa. 
  • Garlic – this is a versatile herb that is almost present in every culinary dish or meal. It is a good pair with other seasonings in your skinless longganisa. This dish is not complete if you disregard it as it gives intense flavors to your longganisa. You can add garlic flavor if you don’t have gloves, but remember nothing compares the taste of natural ones.
  • Sugar – the brown sugar is used in making skinless longganisa as it gives a more natural sweetness to the dish, unlike the white one. It provides sweetness to extend freshness in your recipe. Filipino prefer more of it as their taste preferences. Sugar also is responsible for the browning reaction of a particular dish. That’s why the moment you add it into the mixture, your longganisa turns brown.
  • Salt – First and foremost, salt is used for seasoning to enhance the taste of the food; it is also the same way in making your skinless longganisa.It makes bland foods such as with carbohydrates and fat content food like this dish. It is essential as it also preserves our longganisa and brings out the natural flavors of the other ingredients.
  • Cooking Oil – is essential in the cooking process, such as preheating the pan and frying the longganisa. It is crucial that when reheating the pan, don’t use excessive cooking oil, and as you put your longganisa on the pan, flip it now and then, so it is well cooked (outer and inner). 
  • Ground Black Pepper – this seasonig is also essential in making your longganisa extend its flavors. Like paprika, it contributes to enough spice that the dish requires. It also carries proper nutrition as it has positive effects on stomach functions, especially to those who have poor digestion. Good to know it is present here. 
  • All-purpose Flour – these are only optional if you want your skinless longganisa to be more intact and firm, then add it. If it is not available, kindly use cornstarch as a substitute. 
  • Water – of course, your dish will not be complete without this solvent. It is used to hydrate, give moist and juiciness to your meal. Just remember that pour only suggests an amount because the excessive water gives a wet texture in your mixture and will spoil it eventually. 

Ways to cook Skinless Longganisa

In cooking skinless longganisa, you won’t need many utensils and equipment. All you need to provide is your pan for frying and spatula to flip it now and then. Since it is easy to soften, you won’t need heavy-duty materials like a crockpot, instant pot, or even pressure cooker. What you have is enough. 


Since there are different versions of skinless longganisa offers around the world, let us focus on the most-known and requested style of making it. 

  • Hamonado vs. Derecado – one way to distinguish the best longganisa is to determine if it is hamonado (sweet-style) or derecado (garlicky-style). The usual meat used for both is pork, but you can also use chicken or beef if you wish. In the Philippines, these two variations are the most popular. 

Many versions are depending on the region, but all are very delicious. These are Vigan longganisa, Alaminos Longganisa, Chorizo de Cebu. There are also a few dry sausages like Chorizo de Bilbao and Chorizo de Macao. Among this, all of Pampanga’s longganisa is the most famous because it is commercially mass-produced. 

  • Vegan Skinless Longganisa – How can we make a vegan version of skinless longganisa if the main ingredient is pork? Fortunately, it is possible, so worry no more because this version is for you, who are on a vegan diet! Here, you will replace your pork in tofu. Make sure it is thoroughly pressed. Otherwise, it will crumble when frying. We will also use dried mushrooms, tomato paste, coconut vinegar, soy sauce, coconut oil, maple syrup, and the other usual ingredients above. 
  • Gluten-Free Skinless Longganisa – if you wish to have a skinless longganisa but wanted to make it gluten-free, here it goes. This variation is made with a mixture of ingredients such as eggplants, carrots, besan flour (not wheat because it is gluten style), cassava starch, coconut sap, coconut sugar and with the same usual ingredients in original skinless longganisa. 
  • Low Carb Skinless Longganisa – it named itself low-carb, meaning you should have skinless longganisa with low carbohydrates. We understand that losing weight isn’t easy, so we’re here to help you by sharing this version. You can continue on your diet without depriving yourself of tasting delicious foods. To do so, you just have to modify the amount of sugar you will put. Also, use meaty parts of pork and not the fatty part. Afterward, mix all the same ingredients in the original recipe. That’s it!
  • Fish Skinless Longganisa – we understand if your budget is limited, so that we will offer this version to you, and you will have the same delicious taste of longganisa. Here, you can use tilapia, milkfish, or any same kind of fish. Just fillet your fish and pass through the grinder, then mix all usual remaining ingredients. 


Not every time you will perfect your recipe, if something is wrong, just look for the remedies. These are the common minor issues you may have in making this dish.

  • If your skinless longganisa mixture gets too salty, just add sugar. 
  • If it goes too sweet, add more Flour or cornstarch.


Here are the tips on making the best version of a skinless longganisa. 

  • Pork Ratio – For tenderness and juiciness of ground pork, we suggest this ratio. Use 75% meat and 25% fats. The fat gives the longganisa additional flavor. But you can always adjust this ratio according to your taste preference.
  • Tips in mixing the ingredients – always taste your marinade before adding your meat (ground pork). In that way, you can easily adjust what you need to improve in taste. 
  • For wrapping – we suggest that you keep your skinless longganisa a 4″ minimum length of your longganisa, since it may shrink during the cooking process.
  • For preparation – After you made your skinless longganisa, we suggest not to cook it already. Instead, let your skinless longganisa sit in the fridge for a minimum of 24hrs or overnight before cooking. It will give you a juicier taste. 
  • Extra Ingredients – You can use all-purpose Flour for extenders and binders of your mixture. As a replacement to it, use corn starch. Corn starch is good for maintaining moisture and tenderness of your mixed ingredients while in storage and uncook. 
  • Storing – you cannot consume all batches of skinless longganisa you made for a day, store it in a freezer. It can be stored for up to a month. Just keep it in a resealable freezer bag or an airtight plastic container or ziplock. 
  • Cooking tips – cooking it in enough water before frying lessens the chance of a burnt and undercooked longganisa. 

Best Served With

The diversity of all flavors that skinless longganisa have equally distributes when you match it to the following food or side dishes. Thus, the presence of these makes you want to eat more skinless longganisa. 

  • Fried Rice – this is a kind of rice that has been stir-fried in a pan. For Filipinos, it is their breakfast together with any fried dish like skinless longganisa. You will enjoy this dish more with a spoon-full of fried rice! Yummy! 
  • Egg – of course, eggs will not be absent in partnering with this dish. Boiled, scrambled, sunny-side-up, no matter how you cook it, still the best to compliment the taste of this dish.
  • Salted Egg – this preserved or fermented duck’s egg can also be substituted for the ordinary egg if it is not available. The salty taste matches the sweet taste of longganisa. 
  • Fried Fish – For a substantial breakfast, you can add any fried fish to your longganisa. A few salty fish compliment the sweet taste of it.
  • Tomatoes – it usually comes along with sliced tomatoes as a side dish to give a balanced taste.
  • Soy-Vinegar Sauce – For Filipinos, they love to dip their longganisa to this kind of sauce. To do so, just mix soy sauce and vinegar then add peeled and sliced onion and garlic. If you want more spice, add red bell pepper. Mix well, and you can now dip your dish. 
  • Ketchup – In Asian countries, they prefer this kind of dipping sauce rather than a soy-vinegar sauce. 
  • Atchara is made from pickled crushed papaya and other vegetables like carrots, onions, red bell pepper, ginger, and many other spices and seasoning. The overall soreness of atchara is a great partner to our dish. 
  • Hot Cocoa or Hot Coffee – it’s a great way to start your day with your hot coffee or hot choco. The saltiness and aroma of our dish can be swift away with a warm sip of any of these two. 


This recipe has imparted some realizations. First, craving for the playful taste of skinless longganisa is one reason to get up each day. And second is a sense of pride as Filipinos because this featured dish is one way to reflect our resourcefulness.

 Hence, if you are Filipino but you are staying abroad, you can still feel at home through this signature dish. For the foreigners, if you plan to travel to the Philippines, don’t forget to buy some and you won’t regret it. 

Perhaps, everyone can do this since you have all you need on how to make the best skinless longganisa. After all, you desire to bring and serve the best that you can in the kitchen. Happy cooking!

For more recipe, visit Eat Like Pinoy!

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Best Skinless Longganisa Recipe

Course Main Course
Cuisine Filipino
Keyword Pork Recipes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 390kcal
Cost $5-$10


  • Plastic


  • 1 lb Ground pork
  • 1 tsp Paprika
  • 4 tbsp Brown sugar
  • 1 1/2 tbsp Cooking oil
  • 1 tbsp Salt
  • 1/2 tsp Ground black pepper
  • 1 whole Garlic crushed
  • 3 cups Water


  • In a large mixing bowl, combine ground pork along with all of the ingredients. Mix well.
  • Scoop a mixture of pork and put in a small plastic, then set aside.
    Note: Make sure to tie the tip of the plastic well.
  • In a cooking pot, boil the plastic-wrapped mixture for about 10 minutes.
  • Then, remove from the pot and fry in another pan over low medium heat, until brown.
  • Ready to serve!


Calories: 390kcal | Carbohydrates: 13g | Protein: 19g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 82mg | Sodium: 1824mg | Potassium: 353mg | Fiber: 1g | Sugar: 12g | Vitamin A: 246IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg
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