Skinless Longganisa( Hamonado Style)

Skinless Longganisa( Hamonado Style)


    • 1/4 cup vinegar (I used Datu Puti)
    • 1/2 kilo LEAN ground pork >>Make sure its LEAN -shouldn’t have fats or else it will fall part)
    • 1cup golden brown sugar (this helps with the color)
    • Longanisa Quick Mix
    • Longnisa Extender
    • Red food color (optional)
    • Plastics -for wrapping.


  • Soak the extender just enough to make it moist. Dont let it float. About 2-3 minutes. Mix with the ground pork.
  • Add the Longanisa Quick Mix.
  • Add the vinegar
  • Add the sugar
  •  Drop a couple of food coloring (if using)
  • Put in the freezer for about 30 minutes to firm up the meat.
  •  Form into Longanisa sausage or even patties if you desire. I use the Ice Plastic that you can buy from the market and cut it up in 2. You can also use wax paper.
  • If you’re selling these, weigh each one into 15 gms per sausage.
  •   Fry in low fire so the sugar will not be burned.HOW TO MIX FOOD COLOR.
    Mix 1/4 teaspoon food color plus 1/8c water. You can also use atsuete but it’s pricier than food color.
  • Notes:
    You can add minced garlic if you want it garlicky.
    If using hog casing, you can use 50-50 fat at lean for a juicier and yummier Longanisa.

1 thought on “Skinless Longganisa( Hamonado Style)”

  1. Pingback: Low Carb Meal Plan Week 3 ~ Relax lang Mom!

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Relax Lang Mom is a Pinoy Mom Blog for food, lifestyle, and simple living. I believe that you don’t have to be perfect to be a good mom. Let us give ourselves permission. Permission to not be perfect. Permission to relax. And as my son always say, out of the babes mouth, (which incidentally is where this blog’s name came from) “Relax Lang, Mom!

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