How to Make Skinless Longganisa Hamonado

Longganisa hamonado is a Filipino sweet pork sausage known for its tender, juicy texture and irresistible balance of garlicky, savory, and caramelized sweetness.

Prep Time30

Cook Time15

Total Time45

Course: Pork Recipe

Cuisine: Filipino

Keyword: longganisa hamonado, longganisa recipe, skinless longganisa

Servings: 48 pcs

Calories: 345kcal

Author: Manny

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.