Basically, skinless longanisa is a cured, no-casing sausage that is sweet, salty and with coarsely ground black peppercorns. This is usually served at breakfast with garlic fried rice and a runny sunny-side up egg. Similar to longanisa, the only difference is that it has no casing. Curing the meat with saltpeter (salitre) gives it the reddish hue, but we skip that ingredient since we are making for home consumption. There are many ways to cook it but the version we have in here is simple and there is no use of coloring making the dish looks more natural and healthier. This uses ground pork, brown sugar, soy sauce, salt, hot salt, black pepper, garlic, eggs and bread crumbs. Make your day started with this delicious skinless longganisa as breakfast!
- 1 kg ground pork
- 1/2 cup brown sugar
- 4 tablespoons soy sauce
- 4 teaspoons fine salt
- 1 tablespoon hot sauce
- 8 tbsp brown sugar
- 2 tsp salt
- 2 tsp black pepper
- 1 tablespoon garlic, minced
- 2 eggs, beaten
- 2 tbsp breadcrumbs cooking oil, as needed plastic wrap
How To Cook Skinless Longganisa Recipe:
- Mix everything by hand in a large bowl.
- Form into thin logs of 50 grams each and wrap with plastic wrap.