Mama's Recipes

Pinoy Skinless Longganisa


Recipe 1: Skinless Longganisa


  • 3 kilos lean pork
  • 1 kilo pork back
  • 4 teaspoons phosphate
  • 1 cup water
  • 5 tablespoons rock salt
  • 2 teaspoons curing salt
  • 2 1/4 cups white sugar
  • 1/4 cup ground pepper
  • 1/2 cup crushed garlic
  • 1/2 cup anisado wine
  • 1/2 cup pineapple juice
  • Food color (allura red)**, optional

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


1. Grind the lean meat and back fat. Set aside in the refrigerator.
2. Dissolve phosphate in water.
3. Mix together rock salt, curing salt and phosphate solution. Add to the ground meat and blend until slightly “sticky.”
4. Add the remaining six ingredients. Mix well.
5. Cure at room temperature for 8 to 10 hours or at refrigerator for 1 to 2 days.
6. Place 2 tablespoons of the meat mixture in paperlyne or cut wrap (about 6 inch x 6 inch squares). Roll up and tuck in edges.
7. Pack 2 in polyethylene bags. Freeze until needed.

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Recipe 2: Chicken Longganisa


  • 1 kg    Lean Chicken meat, ground finely

Curing Mix:

  • 1 tablespoon  Salt
  • 1/2 teaspoon  Curing salt
  • 1 teaspoon  Phosphate
  • 1/4 teaspoon  Vitamin C powder
  • 1/4 cup  Chilled water


  • 1/4 cup   TVP (textured vegetable protein)
  • 1 tablespoon  Isolate
  • 1/2 teaspoon  Carageenan


  • 3/4 cup  White sugar
  • 1/2 tablespoon Ground black pepper
  • 2 tablespoons  Garlic, finely chopped
  • 2 tablespoons  Anisado wine
  • 2 tablespoons  Pineapple juice
  • 1/2 teaspoon  Meat enhancer
  • 1 teaspoon  BF Blend
  • 1 teaspoon  Powdered flavor mix


Step 1: Prepare the curing mix by dissolving the ingredients in chilled water. Once dissolved, pour it onto the meat. Mix continuously until tacky. Set aside.
Step 2: Soak the TVP in 1/4 cup chilled water for 3 minutes. You\\\’ll notice that the TVP softens as it absorbs the water. Then, add the carageenan and the isolate. Mix well and also set aside.
Step 3: Prepare the seasonings and mix all the ingredients in a bowl. Set aside.
Step 4: Add the extender to the cured meat, mixing continuously until well blended.

Step 5: Afterwards, transfer this mixture to the bowl containing the seasonings. Knead the meat until all seasonings are well blended in.Once all the ingredients are well blended into the meat, cure it for 8 to 10 hours at room temperature or for 8 to 12 hours if refrigerated.
Step 6: After curing, it is now ready to be packed. Spread out paperlyne or cut wrap onto a clean tray then, put 2 tablespoons of the mixture on each.
Step 7: Spread out the mixture to elongate it to your desired size. Then cover it with the edge of the paperlyne, then start rolling to wrap it. Insert the excess paperlyne on both ends. Do the same to the rest.
Step 8: Pack 6 pcs or 250g of longganisa in each plastic bag, seal and then freeze. You may also do 1/2 kg or 1kg packs, depending on your market.
This recipe yields 1.4 kg or around 33 pieces of longganisa.

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Recipe 3: Cebu Longganisa



  • 700 g Pork lean, ground coarsely
  • 300 g Backfat, ground coarsely

Curing Mix:

  • 1 tbsp Salt, refined
  • 1/2 tsp Curing salt
  • 1 tsp Phosphate
  • 1/4 tsp Vit. C powder
  • 1/4 cup chilled water (to dissolve the 4 ingredients)


  • 1/2 tsp Carageenan
  • 1/4 cup Chilled water


  • 8 tbsp Sugar, refined
  • 2 tbsp Anisado wine
  • 2 tbsp Garlic, chopped
  • 2 tsp Black pepper
  • 1/2 tsp Meat enhancer
  • 1/4 tsp Smoke flavor
  • as desired Food color
  • 1 tsp Paprika
  • 1 tsp Chili powder
  • 1/2 tsp Beef aroma
  • 1 tsp BF blend (added in the last mixing)


Select good quality raw material. Grind meat and backfat coarsely. Measure or weigh all ingredients.

Add meat to the curing mix and mix until tacky, then add extenders and mix again.

Add the rest of the ingredients and mix till well blended.

Cure at room temperature for 8-10 hours or refrigeration temperature for 8-12 hours.

Stuff into cleaned, fresh natural casing. Link to desired lengths (4 inches long)

To develop the golden red color dry under the sun for 4 hours or place the sausages in an artificial dryer for 2-3 days (temp. 110-120°F). Turbo maybe used for color development, 20 minutes at 200°F.

Pack in polyethylene bag (1/4 or 1/2 kg.).

Store in freezer, if it is not thoroughly dried. If dried, for 3 days it can be kept hanging at room


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