Skinless Longanisa (Filipino Sausage)

This skinless longanisa is so easy to make, you won’t ever buy the pre-made ones at the store. Making homemade lets you control the ingredients you put in your sausage thus making it a healthier option for your family.

I do have a recipe for longanisa which I used for my Filipino Burger, you can definitely use that too to make skinless longanisa.


For this recipe, I used 1 lb ground pork to which I added the following: 1 Tbsp. salt, 3 Tbsp. white vinegar or cane vinegar, 1 Tbsp. soy sauce, 1 tsp. ground black pepper, 4 Tbsp. sugar (you can adjust the amount if you like it sweeter) and 2-3 cloves finely minced garlic (again you can add more if you want it more garlicky). Mix everything until well combined.



Take a spoonful of the mixture and form into logs. Repeat until you use up all your ground meat. Wrap the longanisa individually in wax paper and place in freezer bags. Store in your freezer until ready to use.



To cook, get a non-stick pan and place over medium heat. Add a scant amount of oil, you don’t need a lot if you are using a non-stick pan plus the meat will release it’s own grease. Cook until brown on all sides while turning occasionally.

We like to serve it with rice, preferably garlic rice and a dipping sauce of vinegar, salt and pepper.

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Beef Tapa

This is a revised recipe of my beef tapa and by far this is my favorite one. My original recipe has lemon juice. I think lemon juice makes it more like the Filipino bistek (beef steak). For this recipe vinegar was used which I believe gives it that distinct flavor of tapa.

To make, slice your beef (about 1.5 lbs.) into thin strips (a personal preference for faster cooking time). Then add 4-5 cloves minced garlic, 1 Tbsp. salt, 1 tsp. ground black pepper, 2 1/2 Tbsp. white vinegar, 1- 2 tsp. sugar, 2 Tbsp. soy sauce. Let the beef marinate for about an hour, preferably overnight.


Take meat our of the fridge. Get a non-stick pan and place over medium high heat. Add 2 Tbsp. of oil, then arrange your beef slices in a single layer. Cook until brown on both sides. Serve with steamed rice or garlic rice. We like to eat this with a dipping sauce of cane vinegar with a pinch of salt and pepper.