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Pampanga Skinless Longganisa
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5 from 1 vote

How to Make Pampanga Style Skinless Longganisa

Pampanga Skinless Longganisa is a uniquely sweet and flavorful Filipino sausage made from finely ground pork, vinegar, garlic, sugar, spices, and achuete oil, renowned for its delightful taste and simplified preparation method.
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Pork Recipe
Cuisine: Filipino
Keyword: Pampanga longganisa, skinless longganisa
Servings: 16 pcs
Calories: 308kcal
Author: Manny

Ingredients

  • 1/2 kilo ground pork shoulder
  • 6 garlic cloves garlic chopped
  • 4 1/2 Tbsp. washed sugar light brown sugar
  • 1 Tbsp. freshly-ground black pepper
  • 3/4 Tbsp. sea salt
  • 2 Tbsp. achuete oil soak 2 Tbsp. achuete seeds in 2 Tbsp. cooking oil
  • 1 Tbsp. vinegar

Instructions

How to make Pampanga Style Skinless Longganisa:

  • If you are going to ground your pork, remove the skin and leave the fatty layer. Grind the pork finely using a meat grinder or food processor. To make the achuete oil, soak 2 Tbsp. achuete seeds in 2 Tbsp. cooking oil for an hour. Remove the seeds and set aside the achuete oil.
  • In a mixing bowl combine pork, vinegar, garlic, sugar, pepper, salt and achuete oil. Mix all the ingredients until well combined. Chill the mixture for at least 5 hours or overnight.
  • Form the meat mixture into logs about and inch in diameter and 3 to 4 inches long. You can use wax paper to make the logs and cut it about 6 inches by 4 inches. Form the mixture into logs and roll in wax paper.
  • Put longganisa in a baking sheet and put in a freezer until frozen. Transfer to plastic bags or plastic containers and put back in the freezer for storing.
  • To cook the longganisa, you can fry it directly in cooking oil in low heat until brown to prevent burning the longganisa and still raw inside. You can also put some water in the pan and boil the longganisa until the liquid evaporates. Then put some cooking oil and fry it until cooked.

Video

Notes

Cooking Tips in Making Skinless longganisa:

  1. Thorough Mixing for Even Flavors: When combining the ingredients for skinless longganisa, ensure thorough mixing to evenly distribute the flavors throughout the meat mixture, enhancing the taste of every bite.
  2. Chill to Enhance Flavor: Allowing the mixture to chill for a minimum of 5 hours or overnight before shaping and cooking allows the flavors to meld and intensify, resulting in a more delicious and aromatic final product.
  3. Low and Slow Frying: When cooking skinless longganisa, opt for low heat while frying to achieve a perfectly browned exterior without burning. This ensures that the sausage is cooked evenly and retains its juicy, succulent texture.