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Pampanga Skinless Longanisa (Filipino Sweet Pork Sausage)

Try your hand at making traditional Filipino pork sausages at home with this easy recipe! It tastes just like the ones you buy from the store - only better because they are homemade!
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Course: Appetizer, Breakfast, Main Course, Snack
Cuisine: Filipino
Keyword: brown sugar, garlic, merienda
Prep Time: 15 minutes
Cook Time: 5 minutes
Resting/Freezing Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 8 pieces

Equipment

Ingredients

Pampanga Skinless Longanisa

  • 1 lb ground pork
  • 5 cloves garlic minced
  • 1½ tbsp white cane vinegar
  • 2 tbsp dark brown sugar
  • 2 tbsp muscovado sugar
  • ½ tsp kosher salt
  • ⅓ tsp black pepper
  • 2 tbsp annatto oil (See our Annatto Oil Recipe)

Instructions

Prepare the ground pork mixture

  • Mix all longanisa ingredients together. Cover and refrigerate for 1 hour to overnight.

Shape into sausages

  • Line the tray with parchment paper and fill it in with ground pork. Do not overwork the meat.
  • Flatten and gently press the meat into a large rectangular shape.
  • Use a knife to slice them into individual sausages and create some space between each piece.
  • Cover with parchment paper and place in the freezer for at least 2 hours.

Cook longanisa

  • Heat a frying pan to medium high heat. Add frozen sausages and water (about ¼ depth of sausages.) Steam until all the water evaporates.
  • Add cooking oil and cook until the sausages are nicely caramelized.

Notes

Troubleshooting: My skinless sausage is dry, how can I make it juicy?
Skinless sausage tend to be drier than those with casing because the casing acts as a barrier to keep the meat moist during cooking. However, it's possible to cook skinless sausage so they are still juicy!
Here are a some tips:
  • First, don't cook the sausages too long or they will dry out. Consider the size and thickness to determine how long to cook your sausage for. Thinner and smaller sausages will require shorter cooking times.
  • Second, steam the sausages before caramelizing the outer edges. To do this, add a little water to the pan and allow the steam to evaporate. This steam helps to thaw and cook the inside of the sausages while retaining as much moisture as possible.
  • Then use a high or med-high flame (depends on your stove and frying pan) to brown and caramelize the sausages. If you use a low flame, you risk drying out the sausage before it even starts to caramelize. If the flame is too high, it may burn on the outside while remaining undercooked inside.
This may take some practice, but you will eventually learn the trick of cooking the sausages until they are browned and still moist inside.
If you have more tips on skinless sausages, please share!
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