Skinless longganisa hamonado is one of the simplest kinds of longganisa you can make right in your own kitchen. Since it is skinless, you don’t need to use pork intestines to form the longganisa. But honestly, longganisa with pork intestine casing are more appetizing and tastes better in my opinion.
Skinless Longganisa Hamonado: A Taste of Home in Every Bite
When I was growing up in Pampanga, breakfast was always a lively affair in our family. My Tita Luning would be up at the crack of dawn, clanging pots and pans in our small kitchen, while the aroma of garlic, vinegar, and pork fat slowly filled the air. There was always rice cooking, sinangag, or even reheated from last night’s dinner, and beside it — glistening in a shallow pool of oil — was her homemade longganisa hamonado.
I learned to make this sweet and savory sausage from her, though like many family recipes, her version was never written down. It was all by memory and feel — a pinch of this, a splash of that, until the mixture smelled just right. This version I’m sharing today is a tribute to her, but simplified for modern kitchens, especially for beginners who may find the idea of stuffing sausages into pork intestines a little intimidating.
What Makes Skinless Longganisa Hamonado Special
Traditional longganisa comes in many forms, from garlicky and tangy longganisa Ilocano to the brightly red and sweet sausages from Lucban. The hamonado-style longganisa, however, holds a special place in my heart because of its irresistible blend of sweet and savory. The name hamonado itself comes from hamon, meaning ham, a nod to the cured sweetness that defines the dish.
But what makes this particular recipe even more beginner-friendly is that it’s completely skinless — no pork casing needed. Instead, the seasoned pork mixture is simply shaped into small logs and wrapped in wax paper. It’s a practical adaptation that my Tito Boyet swore by when he started making these for his small karinderya back in the day.
How to Prepare the Pork Mixture
Like any good longganisa, the foundation is the pork. It’s important to choose pork with a good amount of fat — lean pork will make your sausages dry and crumbly. I remember my Ate Susan once tried to make this with all lean meat, thinking it would be healthier, but the result was disappointingly tough. Ideally, you want to keep that fatty layer intact when trimming the pork, as this gives your longganisa hamonado its tender and juicy bite.
For the best texture, I recommend using a food processor or a reliable meat grinder. Hand-chopping with a sharp knife works too, but for beginners, the processor takes the guesswork out. The goal is to achieve a fine but slightly chunky grind — too smooth, and the longganisa might feel like hotdog; too chunky, and it won’t hold together well.
The Secret to a Flavorful Marinade
The marinade is what brings that signature hamonado flavor to life. A balanced combination of vinegar, soy sauce, sugar, garlic, and pepper creates the familiar sweet-savory contrast. Some cooks add pineapple juice for an extra layer of sweetness — a tip I learned from Mang Ben, our neighbor who ran the meat stall at the local palengke.
Letting the mixture rest overnight allows the flavors to really seep into the meat. This marination step isn’t just for taste — it also helps tenderize the pork, giving you that signature soft, almost melt-in-your-mouth texture that makes skinless longganisa hamonado so comforting.
The Art of Shaping and Storing
One of the best parts of this recipe is how beginner-friendly it is when it comes to shaping the sausages. No need to hunt for pork casings or fiddle with stuffing equipment. Just cut wax paper into rectangles, scoop some of the pork mixture onto each piece, and roll them up tightly into neat little logs. My Kuya Jun used to joke that this part reminded him of rolling lumpia, only meatier and more fragrant.
These logs can go straight into the fridge or freezer, making them perfect for meal prep. Whenever you’re craving a taste of home, just pull out a few and fry them up.
Cooking the Skinless Longganisa Hamonado
Frying is straightforward, but there’s one technique I swear by — start with a little water in the pan before adding the oil. This helps cook the sausages through before browning them. My Nanay always said this prevents the sugar in the marinade from burning too quickly, giving the longganisa hamonado a caramelized crust without the bitter aftertaste.
Serve these golden sausages with a generous mound of garlic fried rice and a side of vinegar dipping sauce. The vinegar cuts through the richness, while the tangy kick highlights the sweet-savory flavor of the meat.
Food for Thought: The Long History of Longganisa
Longganisa has deep roots in Filipino culinary history, tracing back to Spanish colonization when native Filipinos learned sausage-making techniques from Spanish settlers. The word itself comes from the Spanish “longaniza,” though the Filipino versions quickly evolved to reflect our own regional flavors and local ingredients.
Each province has its own take on this beloved sausage, from the salty, garlicky styles of the North to the sweet, almost candy-like versions of the South. This longganisa hamonado is particularly popular in Pampanga, where food traditions lean heavily on bold flavors and generous use of pork fat.
Making your own longganisa at home might feel like a project, but once you taste that first bite — sweet, garlicky, with just the right hint of vinegar — you’ll know it’s worth every minute. And who knows? You might just find yourself passing the recipe down to your own children or pamangkin someday, just like my Tita Luning passed it down to me.
How to Make Skinless Longganisa Hamonado
Ingredients
- 1 & 1/2 kilo pork kasim or pork shoulder 15% fat
- 2 Tbsp. rock salt
- 2 Tbsp. brown sugar
- 5 Tbsp. soy sauce
- 1/8 tsp. salitre
- 1/4 cup white wine
Instructions
How to make Longganisa Hamonado:
- Remove tough outer skin of the pork, leaving the fatty layer.
- Grind the pork finely or pass thru the steel blade of a food processor.
- In a large bowl combine the ground pork and the rest of the ingredients and mix thoroughly.
- Cover the bowl with aluminum foil or plastic wrap and keep in the refrigerator a few hours or overnight.
- Cut squares of waxed paper about 6 x 4 inches. Form pork mixture into logs and roll in waxed paper.
- Store in the refrigerator or freezer. Makes 48 skinless longganisa.
- To cook the longganisa, heat about half a cup of cooking oil on pan.
- Remove the wax paper from the longganisa and fry until brown and cooked.
- Serve with steamed rice and vinegar dipping sauce.
Notes
Cooking Tips:
Use Pork with the Right Fat Ratio
For the juiciest and most flavorful longganisa hamonado, always choose pork with a good balance of fat and lean meat. Too much lean meat will result in dry, crumbly sausages, while excessive fat can make the longganisa fall apart during cooking. Ideally, a 80% lean to 20% fat ratio gives you tender, moist sausages with that rich, savory flavor.Marinate Overnight for Deeper Flavor
Letting the seasoned pork rest in the refrigerator for several hours — or better yet, overnight — allows the flavors to fully absorb into the meat. The vinegar, garlic, and soy sauce work together to tenderize the pork while infusing it with that signature sweet-savory punch. This extra marinating time makes a big difference, especially for skinless longganisa hamonado where the seasoning needs to carry the whole dish.Start with Low Heat and a Bit of Water
When frying longganisa hamonado, start by adding a small amount of water to the pan before pouring in the oil. The water helps cook the sausages through gently, so the sugar in the marinade doesn’t burn too quickly. Once the water evaporates, the oil can take over to give the longganisa that beautiful caramelized crust.
