How to Make Skinless Longganisa (Meat Processing)

Skinless longganisa is a popular Filipino sausage made of seasoned ground meat without casings. It is a beloved breakfast or snack item, often paired with garlic rice and fried egg, and is famous for its savory, slightly sweet taste. While making longganisa is not a new business idea, perfecting its taste and texture to appeal to a broad customer base can be a challenging task. Every longganisa recipe offers a unique flavor profile, but some can be quite expensive. This guide provides a method to create high-quality skinless longganisa at a cost-effective price.

Ingredients for Skinless Longganisa

• 3 kilos lean pork
• 1 kilo pork back fat
• 4 teaspoons phosphate (helps improve texture and moisture retention)
• 1 cup water
• 5 tablespoons rock salt
• 2 teaspoons curing salt
• 2 1/4 cups white sugar (for that signature sweetness)
• 1/4 cup ground black pepper
• 1/2 cup crushed garlic
• 1/2 cup anisado wine (adds depth to the flavor)
• 1/2 cup pineapple juice (natural sweetness and acidity)
• Food color (Allura Red), optional (for an attractive reddish hue)

Note: Prepare the food color by dissolving 1 teaspoon of food color in ¼ cup of water.

Packaging Materials

• Polyethylene bags
  • Size for ¼ kg: 4” x 8” with a thickness of 0.003
  • Size for ½ kg: 6” x 10” with a thickness of 0.003

Step-by-Step Procedure to Make Skinless Longganisa

1. Grind the meats: Begin by grinding the lean pork and pork back fat. Keep them chilled in the refrigerator to maintain texture and prevent spoilage.
2. Dissolve phosphate: In a separate bowl, dissolve the phosphate in water. This ingredient is crucial for improving the meat’s texture and moisture retention during the curing process.
3. Combine the seasonings: In a large mixing bowl, combine rock salt, curing salt, and the phosphate solution. Add this mixture to the ground meat and mix thoroughly until it becomes slightly sticky.
4. Add the remaining ingredients: Mix in the remaining ingredients—white sugar, ground black pepper, crushed garlic, anisado wine, pineapple juice, and, if desired, food coloring. Blend well until the meat mixture is evenly coated.
5. Cure the mixture: For the best flavor, cure the longganisa mixture. You can do this by leaving it at room temperature for 8 to 10 hours or placing it in the refrigerator for 1 to 2 days. The curing time enhances the flavors and improves the sausage’s consistency.
6. Portion and wrap: Scoop about 2 tablespoons of the meat mixture onto square pieces of paperlyne or cut wrap (about 6 inches by 6 inches). Roll them up tightly and tuck in the edges to form sausages.
7. Packaging and freezing: Pack two of the wrapped sausages into polyethylene bags. Seal the bags and freeze until you are ready to cook or sell.

Tips for a Successful Skinless Longganisa Business

• Flavor variations: Experiment with different seasonings and ingredients, like adding a dash of vinegar or soy sauce, to create your own signature longganisa recipe.
• Storage and shelf life: Proper storage is key to maintaining freshness. Frozen skinless longganisa can last for several months, making it a great product for meal prep or bulk orders.
• Packaging design: Invest in attractive packaging that highlights your brand. Consider adding labels with information about the ingredients, cooking instructions, and the authenticity of your Filipino recipe.

With its rich and savory taste, skinless longganisa can be a fantastic addition to your food business. Whether you are making it for family meals or for sale, this recipe will help you create a high-quality product that appeals to a wide market.