Skinless longganisa / how to make skinless longganisa

Skinless longganisa.

We Filipino are pork lovers. Most of our process meat products are from pork like tocino, longganisa, ham etc. I would say that among the other meat products our favorite is the longganisa. This is a recipe i found from the site of BAI.



Meat materials: Household measure Wt. in grams
(1.0 kg)
Wt. in grams
(5.0 kg)
Pork lean, ground 0.7 kg 0.7 kg 3.5 kg
Pork backfat, ground 0.3 kg 0.3 kg 1.5 kg
Curing mix:      
Salt,refined 1 Tbsp 12.0 g 60.0 g
Curing salt,
(94% salt,6% sodium nitrite)
½ tsp 2.0 g 10.0 g
Phosphate 1 tsp 3.0 g 15.0 g
Water(to dissolve phosphate) ¼ cup 62.5 g 312.5 g
Sugar, refined 9-12 Tbsp 90.0-120.0 g 450.0-600.0 g
Ground black pepper ½-1 Tbsp 2.5-5.0 g 12.5-25.0 g
Garlic, chopped 2 Tbsp 22.0 g 110.0 g
Pineapple juice 2 Tbsp 34.0 g 170.0 g
Anisado wine 2 Tbsp 24.0 g 120.0 g
Food color as desired as desired as desired
Monosodiumglutamate (MSG) ½ tsp 2.0 g 10.0 g

CUT chilled meats into small pieces
GRIND meat 5mm plate
MIX meat, additives and seasonings
CURE at 4-10°C (refrigerator temperature) for 1 day
WRAP in paperlyne (plastic wrap) approx. 40 grams/pc. or 12 pcs./half kg pack
PACKAGE in polyethylene bags
STORE in freezer
COOK by frying in cooking oil


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