Skinless Longganisa – Sweet Garlic

Skinless Longganisa is one of my husband’s favorite breakfast, paired with over-easy egg and fried garlic rice.

Β So instead of buying in Filipino store a skinless longganisa every week, I tried making it, to be sure that my skinless longganisa is free from any preservatives, it’s tastier because the ground pork I use is fresh and of course, it costs lesser than what we buy in store. πŸ™‚ There goes my being “Ilocano” again… thrifty as they say but I don’t care… I just want to make sure that what we eat are clean and as much as possible free from preservatives.




1 pound or 1/2 kg. ground pork
2 tablespoons brown sugar
1 tablespoon minced garlic
1 tablespoon worcestershire sauce or oyster sauce
1 tablespoon balsamic vinegar (sukang iloko if balsamic vinegar is not available)
1 tablespoon soy sauce
1 teaspoon iodized salt
1 teaspoon black pepper (freshly ground)
wax paper for wrapping

1) In a bowl, mix all together the ingredients thoroughly.
2) Scoop 2-3 tablespoons of pork mixture and wrap it with wax paper.
3) Put the wrapped longganisa in the freezer for about 4 hours or overnight.
4) When ready to cook, unwrap the sausages, and put them in a pan with 1/2 cup of water. Let it boil under medium heat, until water completely evaporates.
5) In a separate pan, bring a 1/4 cup of oil to boil and fry the skinless longganisa for 2-4 minutes flipping them once.
Can make into 10-12 sausages.


  1. Ida says:

    Hi! Ang ganda naman ng pagkakabalot. Can you please show me how to do it? Pag ako ang nagbabalot hindi kasi firm ang labas. Thank you po!

  2. cb says:

    I’m so happy I found this recipe and I can’t wait to try it πŸ™‚ How long do these sausages keep if frozen? thanks!

    • Myny says:

      Hello! Yes you can use ground chicken if you prefer and sukang puti. It may vary in taste when you use sukang puti so you may want to adjust the amount of vinegar you put. Thank you for asking.

  3. sus says:

    Try ko nga tong recipe na to.pwede po bang tomato ketsup instead po na oyster sauce? Karne po na baka at baboy po pinaghalo ko po. Dinalawa ko po ung mga recipe kasi ung karne 1/2 na kilo ng baboy at 1/2 na baka po.Thanks

    • Mymy says:

      Hmmmm…di ko pa nasusubukan na lagyan ng catsup ang longganisa at wala pa din akong nakitang naglagay nyan. Kase masyado na pong malapot kung catsup. Baka it will ruin your longganisa. But if you’re willing to try maybe you can and please let me know the result para po may bago akong matutunan kung sakali. Have fun cooking! ☺️

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