Pinoy Recipe – Filipino Foods, Video Recipe, Philippine Cuisines

Homemade Skinless Longanisa

23 Jul



  • 2 lbs ground pork (70% lean meat and 30% fat)
  • 2 heads crushed garlic
  • 1 tbsp ground black pepper
  • 1 tbsp kosher or sea salt
  • 1 cup cider vinegar
  • 4 tbsp brown sugar (or to taste)
  • 2 tsp annatto powder (optional, for coloring only)


  1. Mix all ingredients.
  2. Shape like a sausage.
  3. Cure inside the refrigerator for at least one day.
  4. Fry and serve with fried rice and fried eggs.

Homemade skinless longanisa is one of my favorite Pinoy recipe. I really like having this for breakfast, especially when it is served with garlic fried rice and fried eggs. I don’t like buying the longanisa from the wet market because it’s either too sweet or too pink or has too much fat. I am also not sure about how clean it is so I would rather make my own. It may not look like the longanisa that you see everywhere, but it taste the same (if not better) and I know for sure that it is clean. If you also make this at home, you can control how much fat you want in it.

Longanisa is basically some ground pork cured with garlic, vinegar, black pepper, and sugar. Most of the time it has sausage casing, but you can also buy it skinless. I could not find any sausage casing here in our area so I made a skinless longanisa instead. Nunnie likes it so I know I made it right.

I like my longanisa sweet, but on this Pinoy recipe video, I did not put much sugar because Nunnie does not like sweet meat. Anyway, feel free to adjust the sugar content however you want. I have heard about the Vigan longanisa and they said that it is pretty good. It is not sweet but it has a very unique and good flavor and I can’t wait to go back to the Philippines so that I can have it and find out what it’s like. I wonder if it’s the “sukang iloko” that makes it good. Anyway, we’ll see when get back.

4 Responses to “Homemade Skinless Longanisa”

  1. iza 22. Feb, 2011 at 9:13 am #

    all- natural ingridients… this recipe fits our family well as we are all allregic to preservatives and other food chemicals. same as with your recipe of pork tocino. thank you.

  2. Karen 25. Feb, 2011 at 1:53 am #

    You’re welcome Iza :)

  3. Aldrich Olivar 16. Aug, 2011 at 7:15 am #

    I was wondering if I can use minced ground chicken instead of ground pork. Thanks.

  4. Karen 17. Aug, 2011 at 9:17 pm #

    Hi Aldrich, I haven’t tried the ground chicken yet, but that sounds like a good idea :) I’ll let you know how it turns out :)

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