This document provides a recipe for skinless longganisa, a Filipino pork sausage. It discusses that longganisa varies regionally in the Philippines depending on seasonings, and can be made with beef or chicken instead of pork. The recipe calls for ground pork, garlic, onion, tomato paste, rice vinegar, soy paste, sugar, breadcrumbs and egg to form logs of sausage, wrapped in wax paper and chilled before frying until browned. Longganisa is a popular breakfast item often served with fried rice and eggs.

2. Skinless longganisa
Longganisa is native sausage.
The seasonings vary depending
on the regional origin. Lucban
and
Vigan longganisa are garlicky,
for instance. Then there is the
sweet longganisa called

3. Longganisa comes in various sizes as
well. Some are made with beef or
chicken instead of pork.
Sweet or spicy, small or large,
longganisa is a popular Filipino
breakfast item. If there is a
tapsilog for the combo of tapa (fried
beef strips), sinangag (fried rice) and
itlog (egg), there is
longsilog for longganisa, sinangag and

4. If you intend to make this dish, I suggest
wrapping the formed longganisa in kitchen
wax paper
and chilling them for a few hours before fying.
They will be firmer and less likely to crumble
in
the hot oil.

5. Ingredients :
1/4 of ground lean pork
3 tbsps. of finely minced garlic
1 onion, finely chopped
2 tbsps. of tomato paste
2 tbsps. of rice vinegar
2 tbsps. of soy paste
1 tsp. of salt
1 tsp. of pepper
4 tbsps. of dark brown sugar
1 tbsp. of fine unsweetened bread crumbs
1 egg, beaten
1 c. of cooking oil
12-15 pcs. of kitchen wax paper, 6″ x 6″ in size

6. How to :
Mix together all the ingredients
except the cooking oil and the wax
paper. Divide into 12 to 15 portions,
depending on the size you prefer.
Form each portion into a log about 1″
to 1-1/3″ thick.

7. Place on a piece of wax paper and
roll firmly and as tightly as you can.
Repeat for the remaining portions.
Stack on a covered container and
chill in the fridge for at least 2 to 3
days.

8. Cooking Procedure :
Heat the cooking oil in a wide skillet or
wok until it starts to smoke. Fry the
longganisa in hot oil until browned. Drain
on paper towels. Serve with fried eggs and
garlic fried rice and it’s ready to serve 