How to make skinless sausages

This is a variation of the Philippine chorizos laced with indigenous spices. Longaniza and sausages making has a long tradition in the Philippines, with each region having their own specialty. Examples are: Lucban, Quezon is known for its garlicky longanizas; while Guagua, Pampanga is known for its salty, almost sour, longanizas. Longganisang hamonado (Spanish: longaniza jamonada), by contrast, is known for its distinctive sweet taste.

How to make skinless sausage


lean pork - 3/4 kg
fat - 1/4 kg
salt - 2 tbsp
garlic - 1 and 1/2 -2 tsp
accord powder - 1 and 1/4 tsp
ascorbic acid (250 mg) - 1/2 tablet
brown sugar - 5 tbsp
prague powder - 1/4 - 1/2 tsp
black pepper - 1 and 1/2 tsp
anisado wine or gin - 1 tbsp
vinegar - 1 tbsp
soy sauce - 1 tbsp
vetsin - 1/2 tsp


mixing bowl
measuring spoons
chopping board
weighing scale
meat grinder


1. Mix the above ingredients well with the meat until mixture becomes tacky. Chill.
2. Form into 2-3 inches long sausage.
3. Wrap in paperlene plastic.
4. Allow to cure in the refrigerator for 2-3 days.
5. For longanisa in casings, stuff the meat mixture into sausage casings and tie with string to form 2-3 inches sausage links.
6. Hang to dry in a cool, dry place.

Here are videos how skinless sausages are made:


  1. Hallo! chanced on your blog as I was searching for how to make hopya but did not see yet any recipe on making hopya. Very interesting and helpful infos you are posting.May it create more employment for our people and contribute to further economic development back home.
    Tita Bee

  2. Bee,

    Thanks for the visit. Ang sarap naman ng buhay Europe. Sana nga marami ang matulungan ng site na ito - lalo na ng mga kababayan nating gustong mag-negosyo.

    I will post How to make Hopia next.

    Regards, ang ingat dyan.

  3. We hope to see more... planning on having own business too. Thanks.


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