23 Delicious Skinless Longanisa Recipes for Every Occasion

Just when you thought longanisa couldn’t get any more versatile, we’re here to prove you wrong with 23 skinless longanisa recipes that’ll spice up your mealtime! Whether you’re craving something quick for a weeknight dinner, a festive dish for your next gathering, or just a cozy comfort food fix, this roundup has got you covered. Dive in and discover your next favorite dish!

Skinless Longanisa Breakfast Burrito

Remember those lazy Sunday mornings when the aroma of something delicious would wake you up? That’s exactly what I was going for with this Skinless Longanisa Breakfast Burrito. It’s a hearty, flavorful twist on the classic breakfast burrito that’s sure to start your day right.

Ingredients

• 1 cup of skinless longanisa, crumbled and cooked until golden brown
• 4 large farm-fresh eggs, beaten
• 1/2 cup of sharp cheddar cheese, shredded
• 1/4 cup of whole milk
• 1 tbsp of rich extra virgin olive oil
• 1/2 cup of diced red bell pepper, crisp and colorful
• 1/4 cup of finely chopped white onion
• 4 large flour tortillas, warmed
• 1/2 tsp of finely ground black pepper
• 1/2 tsp of sea salt

Instructions

1. Heat the olive oil in a large skillet over medium heat (350°F) until shimmering.
2. Add the diced red bell pepper and white onion to the skillet, sautéing until they’re soft and translucent, about 5 minutes.
3. Pour the beaten eggs into the skillet, stirring gently with a spatula to scramble them. Tip: Keep the heat medium-low to avoid rubbery eggs.
4. Once the eggs are softly set, fold in the crumbled skinless longanisa, ensuring it’s evenly distributed throughout the eggs.
5. Sprinkle the shredded cheddar cheese over the mixture, allowing it to melt slightly before stirring it in. Tip: Letting the cheese melt before stirring gives a creamier texture.
6. Season the mixture with sea salt and finely ground black pepper, adjusting to your preference but remember the longanisa is already flavorful.
7. Divide the mixture evenly among the warmed flour tortillas, rolling them into burritos. Tip: Warming the tortillas makes them more pliable and less likely to tear.

Kickstart your morning with this burrito’s perfect balance of savory longanisa, creamy eggs, and melted cheese. The crispness of the bell peppers adds a refreshing contrast, making every bite a delightful experience. Serve it with a side of salsa or avocado slices for an extra layer of flavor.

Garlic Fried Rice with Skinless Longanisa

Waking up to the aroma of garlic frying in oil is one of those simple pleasures that never gets old. Today, I’m sharing my take on Garlic Fried Rice with Skinless Longanisa, a dish that’s as comforting as it is flavorful, perfect for those mornings when you need a little extra kick to start your day.

Ingredients

• 2 cups of day-old jasmine rice, grains separated and slightly dry
• 1/2 lb skinless longanisa, sliced into thin rounds
• 4 cloves of garlic, minced into fine, aromatic pieces
• 2 tbsp rich extra virgin olive oil
• 1/4 cup green onions, thinly sliced for a fresh, crisp finish
• 2 large farm-fresh eggs, beaten
• 1 tbsp soy sauce, for that deep, umami flavor
• 1/2 tsp finely ground black pepper

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the minced garlic, stirring constantly until golden and fragrant, roughly 1 minute. Be careful not to burn it for the best flavor.
3. Introduce the sliced longanisa to the skillet, cooking until the edges are slightly crispy, about 5 minutes. Tip: The fat from the longanisa will add incredible depth to the dish.
4. Push the longanisa and garlic to one side of the skillet, pouring the beaten eggs into the other side. Scramble the eggs until just set, about 2 minutes.
5. Add the day-old rice to the skillet, breaking up any clumps with a spatula. Stir to combine all ingredients evenly.
6. Drizzle the soy sauce over the rice and sprinkle the black pepper, mixing well to ensure every grain is coated. Cook for another 3 minutes, allowing the rice to slightly crisp up.
7. Finally, fold in the green onions, cooking for an additional minute to soften them slightly while keeping their vibrant color.

Unbelievably satisfying, this Garlic Fried Rice with Skinless Longanisa boasts a perfect balance of textures—crispy, tender, and fluffy all at once. Serve it with a sunny-side-up egg on top for an extra layer of richness, or enjoy it as is for a hearty, flavor-packed meal.

Skinless Longanisa and Egg Sandwich

Unbelievably, the first time I tried making a Skinless Longanisa and Egg Sandwich, it was a lazy Sunday morning, and I was craving something hearty yet simple. This dish has since become my go-to for a quick, satisfying breakfast that feels like a hug in a bun.

Ingredients

• 4 skinless longanisa links, casings removed
• 2 large farm-fresh eggs
• 2 soft brioche buns, lightly toasted
• 1 tbsp rich extra virgin olive oil
• 1/4 cup sharp cheddar cheese, shredded
• 1 tbsp unsalted butter
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt

Instructions

1. Heat the olive oil in a non-stick skillet over medium heat until shimmering, about 2 minutes.
2. Add the skinless longanisa to the skillet, breaking it apart with a spatula into small crumbles. Cook for 5 minutes, stirring occasionally, until browned and crispy.
3. While the longanisa cooks, beat the eggs in a bowl with the black pepper and sea salt until well combined.
4. Push the cooked longanisa to one side of the skillet, and melt the butter on the other side.
5. Pour the beaten eggs into the skillet with the melted butter. Let them sit for 30 seconds, then gently scramble until just set, about 2 minutes.
6. Divide the scrambled eggs and longanisa between the toasted brioche buns, topping each with shredded cheddar cheese.
7. Place the assembled sandwiches under a broiler set to high for 1 minute, or until the cheese is melted and bubbly.

Out of the oven, the sandwich is a perfect blend of savory, slightly sweet, and utterly comforting. The crispy longanisa pairs beautifully with the creamy eggs and melted cheese, all hugged by the soft brioche. Try serving it with a side of pickled jalapeños for an extra kick!

Spicy Skinless Longanisa Pasta

Sometimes, all it takes is a twist on a classic to reignite my love for cooking. That’s exactly what happened when I decided to fuse the bold flavors of Filipino longanisa with a comforting bowl of pasta. This Spicy Skinless Longanisa Pasta is my weeknight hero, blending the sweetness and spice of longanisa with the richness of a tomato-based sauce.

Ingredients

• 8 oz spaghetti (al dente perfection)
• 1 tbsp rich extra virgin olive oil
• 3 cloves garlic (minced, for that aromatic punch)
• 1/2 cup red onion (finely diced, for a slight crunch)
• 1 lb skinless longanisa (casings removed, crumbled)
• 1/2 cup tomato sauce (smooth and tangy)
• 1/4 cup water (to adjust consistency)
• 1 tsp red pepper flakes (for that fiery kick)
• 1/2 tsp finely ground black pepper
• 1/2 tsp salt (to balance the flavors)
• 1/4 cup green onions (sliced, for a fresh finish)

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook for 8-10 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red onion, sautéing until fragrant and translucent, about 2 minutes.
3. Add the crumbled longanisa to the skillet. Cook, breaking it apart with a spoon, until browned and cooked through, about 5 minutes. Tip: The more you break it down, the better it distributes in the pasta.
4. Stir in the tomato sauce, water, red pepper flakes, black pepper, and salt. Simmer for 3-4 minutes, allowing the flavors to meld. Tip: If the sauce thickens too much, add a splash of pasta water to loosen it.
5. Drain the spaghetti and add it directly to the skillet. Toss well to coat every strand in the sauce.
6. Garnish with sliced green onions before serving.

How this dish comes together is nothing short of magical. The pasta boasts a perfect balance of spicy, sweet, and savory, with the longanisa adding a unique depth. Serve it with a sprinkle of Parmesan or a side of crusty bread to soak up every last bit of sauce.

Skinless Longanisa Stir Fry with Vegetables

Over the years, I’ve found that the simplest dishes often bring the most comfort, especially when they’re packed with flavor and ready in a flash. This Skinless Longanisa Stir Fry with Vegetables is my go-to on busy weeknights, blending the sweet and savory notes of longanisa with the crisp freshness of veggies. It’s a dish that reminds me of home, where the sizzle of garlic in the pan was the soundtrack to our evenings.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 2 cloves garlic, minced (for that aromatic punch)
• 1 lb skinless longanisa, sliced into bite-sized pieces
• 1 cup bell peppers, thinly sliced (a mix of colors for vibrancy)
• 1 cup broccoli florets (fresh and crisp)
• 1/2 cup carrots, julienned (for a sweet crunch)
• 2 tbsp soy sauce (to bring out the umami)
• 1 tsp finely ground black pepper (for a subtle heat)

Instructions

1. Heat the rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the minced garlic to the skillet, sautéing until golden and fragrant, roughly 30 seconds. Be careful not to burn it to avoid bitterness.
3. Introduce the sliced skinless longanisa to the skillet, stirring occasionally until evenly browned, about 5 minutes. The key here is to let the pieces caramelize slightly for depth of flavor.
4. Toss in the thinly sliced bell peppers, fresh broccoli florets, and julienned carrots, stirring to combine. Cook for 3-4 minutes until the vegetables are just tender but still vibrant.
5. Drizzle the soy sauce over the mixture, sprinkling the finely ground black pepper on top. Stir everything together for another minute, ensuring the flavors meld beautifully.
6. Remove from heat and serve immediately for the best texture and taste.

Unbelievably, this stir fry manages to be both hearty and light, with the longanisa’s richness perfectly balanced by the vegetables’ freshness. Try serving it over a bed of steamed jasmine rice or alongside a crisp green salad for a complete meal that’s as pleasing to the eye as it is to the palate.

Skinless Longanisa Pizza with Pineapple

Today, I stumbled upon a culinary experiment that turned into a family favorite—Skinless Longanisa Pizza with Pineapple. It’s a playful twist on the classic Hawaiian pizza, blending the sweet and savory flavors in a way that’s unexpectedly delightful.

Ingredients

• 1 pre-made pizza dough (12-inch, store-bought or homemade)
• 1/2 cup tomato sauce (rich, homemade-style)
• 1 cup shredded mozzarella cheese (creamy, high-quality)
• 1/2 cup skinless longanisa (finely chopped, slightly spicy)
• 1/2 cup pineapple chunks (juicy, fresh or canned)
• 1 tbsp olive oil (extra virgin, for brushing)
• 1/4 tsp red pepper flakes (for a subtle kick)
• 1/4 cup fresh cilantro leaves (for garnish)

Instructions

1. Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.
2. Roll out the pizza dough on a floured surface to a 12-inch circle, ensuring an even thickness for uniform cooking.
3. Brush the dough lightly with olive oil to create a golden, crispy crust.
4. Spread the tomato sauce evenly over the dough, leaving a small border for the crust.
5. Sprinkle the shredded mozzarella cheese over the sauce, covering it completely.
6. Distribute the chopped skinless longanisa and pineapple chunks evenly across the pizza.
7. Carefully transfer the pizza onto the preheated stone or baking sheet and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
8. Remove the pizza from the oven and sprinkle with red pepper flakes and fresh cilantro leaves for added flavor and color.

The first bite reveals a perfect harmony of flavors—the sweetness of pineapple, the savory depth of longanisa, and the creamy mozzarella. Serve it with a side of garlic aioli for dipping, and watch it disappear before your eyes.

Skinless Longanisa Tacos with Avocado Salsa

Mornings in my kitchen are usually a hustle of flavors and experiments, but nothing beats the joy of crafting something uniquely delicious like these Skinless Longanisa Tacos with Avocado Salsa. It’s a dish that brings together the savory sweetness of longanisa with the creamy, tangy kick of avocado salsa, perfect for those days when you crave something out of the ordinary.

Ingredients

• 1 lb skinless longanisa, casings removed
• 2 ripe avocados, diced
• 1/4 cup finely chopped red onion
• 1 jalapeño, seeded and minced
• 2 tbsp fresh lime juice
• 1/4 cup chopped cilantro
• 1/2 tsp sea salt
• 8 small corn tortillas
• 1 tbsp rich extra virgin olive oil

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the skinless longanisa to the skillet, breaking it apart with a spatula into small crumbles. Cook for 8-10 minutes, stirring occasionally, until fully cooked and slightly crispy.
3. While the longanisa cooks, in a medium bowl, gently mix the diced avocados, red onion, jalapeño, lime juice, cilantro, and sea salt to make the avocado salsa. Tip: For the best texture, mix the ingredients lightly to keep the avocado chunks intact.
4. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable and slightly charred. Tip: Keep them warm by wrapping in a clean kitchen towel.
5. Assemble the tacos by spooning the cooked longanisa onto each tortilla, then topping with a generous amount of avocado salsa. Tip: For an extra layer of flavor, drizzle with a bit more lime juice before serving.

Last bite into these tacos reveals a perfect harmony of textures—the crispy longanisa against the creamy avocado salsa, all wrapped in a soft, warm tortilla. Serve them with an icy cold beer or a tangy margarita to elevate the experience.

Skinless Longanisa and Potato Hash

Last weekend, I found myself staring into the fridge, pondering what to make for brunch. That’s when I spotted a pack of skinless longanisa and some potatoes—ingredients that sparked the idea for this hearty, flavorful hash. It’s a dish that brings together the sweet and savory notes of longanisa with the comforting earthiness of potatoes, perfect for a lazy weekend morning.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1 lb skinless longanisa, casings removed
• 2 cups diced Yukon gold potatoes, about 1/2 inch cubes
• 1/2 cup finely chopped yellow onion
• 2 cloves garlic, minced
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt
• 2 farm-fresh eggs
• 1 tbsp chopped fresh parsley for garnish

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the longanisa to the skillet, breaking it apart with a spatula. Cook until browned, about 5 minutes, stirring occasionally.
3. Tip: For even cooking, make sure to break the longanisa into small, bite-sized pieces as it cooks.
4. Add the diced potatoes and chopped onion to the skillet. Stir to combine with the longanisa.
5. Cook the mixture, stirring occasionally, until the potatoes are golden and tender, about 10 minutes.
6. Tip: Resist the urge to stir too often; letting the potatoes sit for a bit allows them to develop a nice crust.
7. Stir in the minced garlic, black pepper, and sea salt. Cook for another 2 minutes until fragrant.
8. Create two wells in the hash and crack an egg into each well. Cover the skillet and cook until the egg whites are set but the yolks are still runny, about 5 minutes.
9. Tip: For over-easy eggs, carefully flip them after 3 minutes and cook for an additional 2 minutes.
10. Garnish with chopped fresh parsley before serving.

Golden and crispy on the outside, tender on the inside, this hash is a delightful mix of textures and flavors. Serve it straight from the skillet for a rustic presentation, or plate it up with a side of toasted sourdough for dipping into those luscious egg yolks.

Skinless Longanisa Fried Noodles

Finally, a dish that brings the comfort of home-cooked meals with a twist that’ll have your taste buds dancing! I stumbled upon this Skinless Longanisa Fried Noodles recipe during one of my late-night cravings, and it’s been a staple in my kitchen ever since. It’s the perfect blend of savory, sweet, and a hint of spice, all tossed together in a satisfying noodle dish.

Ingredients

• 8 oz dried wheat noodles (look for ones with a slight chew)
• 2 tbsp rich sesame oil (for that nutty aroma)
• 1 lb skinless longanisa (sweet and garlicky, crumbled)
• 3 cloves garlic (minced, for a pungent kick)
• 1/2 cup thinly sliced carrots (for a crisp texture)
• 1/2 cup green beans (fresh and snappy, cut into 1-inch pieces)
• 2 tbsp soy sauce (dark and full-bodied)
• 1 tbsp oyster sauce (for depth and umami)
• 1 tsp sugar (to balance the flavors)
• 1/2 tsp finely ground black pepper (for a subtle heat)
• 2 farm-fresh eggs (beaten, for a silky finish)

Instructions

1. Bring a large pot of water to a rolling boil and cook the wheat noodles according to package instructions until al dente, about 8 minutes. Drain and toss with 1 tbsp sesame oil to prevent sticking.
2. Heat the remaining 1 tbsp sesame oil in a large wok or skillet over medium-high heat. Add the crumbled longanisa and cook until browned and crispy, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Push the longanisa to one side of the wok. Add the minced garlic to the cleared space and sauté until fragrant, about 30 seconds. Tip: Garlic burns quickly, so keep an eye on it!
4. Add the carrots and green beans to the wok, stirring to combine with the longanisa and garlic. Cook for 3 minutes until vegetables are just tender but still crisp.
5. Stir in the cooked noodles, soy sauce, oyster sauce, sugar, and black pepper. Toss everything together until well coated and heated through, about 2 minutes.
6. Push the noodle mixture to the sides of the wok, creating a well in the center. Pour the beaten eggs into the well and scramble until just set, about 1 minute. Then, mix the eggs into the noodles. Tip: Scrambling the eggs separately ensures they stay fluffy.

Here’s the best part: the contrast of textures from the crispy longanisa, tender noodles, and crunchy vegetables makes every bite exciting. Serve it with a sprinkle of green onions or a side of pickled vegetables for an extra zing. Happy cooking!

Skinless Longanisa Omelette with Cheese

Craving something savory and slightly sweet for breakfast? I recently stumbled upon this delightful combination of skinless longanisa and cheese in an omelette, and it’s quickly become a weekend favorite in my household. It’s the perfect balance of flavors, and the best part? It’s incredibly easy to whip up.

Ingredients

• 2 farm-fresh eggs
• 1/2 cup skinless longanisa, crumbled
• 1/4 cup sharp cheddar cheese, shredded
• 1 tbsp rich extra virgin olive oil
• 1/8 tsp finely ground black pepper
• 1/8 tsp sea salt

Instructions

1. Heat a non-stick skillet over medium heat and add the extra virgin olive oil, swirling to coat the pan evenly.
2. Add the crumbled skinless longanisa to the skillet, cooking for 3-4 minutes until lightly browned and fragrant. Tip: Breaking the longanisa into small pieces ensures even cooking.
3. In a bowl, whisk the farm-fresh eggs with sea salt and finely ground black pepper until well combined.
4. Pour the egg mixture over the cooked longanisa in the skillet, tilting the pan to spread the eggs evenly.
5. Cook for 2-3 minutes without stirring, allowing the edges to set. Tip: Lowering the heat slightly can prevent the omelette from browning too quickly.
6. Sprinkle the shredded sharp cheddar cheese over one half of the omelette, then carefully fold the other half over the cheese using a spatula.
7. Cook for an additional 1-2 minutes, or until the cheese begins to melt. Tip: Covering the skillet for the last minute can help the cheese melt more evenly.
8. Slide the omelette onto a plate and serve immediately.

Light and fluffy with a hint of sweetness from the longanisa and a gooey cheese center, this omelette is a morning game-changer. Try serving it with a side of garlic fried rice for a Filipino-inspired breakfast feast.

Skinless Longanisa Burger with Caramelized Onions

Believe it or not, the inspiration for this Skinless Longanisa Burger with Caramelized Onions came from a late-night craving that turned into a kitchen experiment. The combination of sweet, garlicky longanisa and deeply caramelized onions is a match made in burger heaven, and I’m here to guide you through making it at home.

Ingredients

• 1 lb skinless longanisa (look for a brand with a good balance of sweet and garlicky flavors)
• 1 large yellow onion, thinly sliced (for those perfect, melt-in-your-mouth caramelized strands)
• 2 tbsp unsalted butter (rich and creamy, to caramelize the onions to perfection)
• 1 tbsp brown sugar (for a touch of sweetness that enhances the onions’ natural flavors)
• 4 brioche burger buns (soft and slightly sweet, to complement the savory longanisa)
• 1 tbsp vegetable oil (for a non-stick sear on the longanisa patties)
• Salt to taste (just a pinch to bring all the flavors together)

Instructions

1. Heat a large skillet over medium-low heat and add the butter, allowing it to melt completely.
2. Add the thinly sliced onions to the skillet, stirring to coat them in butter. Cook for 10 minutes, stirring occasionally, until they start to soften.
3. Sprinkle the brown sugar over the onions and continue to cook for another 20-25 minutes, stirring every few minutes, until the onions are deeply caramelized and golden brown. Remove from heat and set aside.
4. While the onions are cooking, divide the skinless longanisa into 4 equal portions and shape each into a patty about 1/2 inch thick.
5. Heat the vegetable oil in a separate skillet over medium-high heat. Once hot, add the longanisa patties and cook for 4-5 minutes on each side, or until fully cooked through and nicely seared on the outside.
6. Lightly toast the brioche buns in the same skillet for about 1 minute per side, just until they’re golden and slightly crispy.
7. Assemble the burgers by placing a longanisa patty on the bottom half of each bun, topping with a generous amount of caramelized onions, and finishing with the top half of the bun.

Get ready to dive into a burger that’s bursting with flavor—the juicy, garlicky longanisa paired with the sweet, buttery onions is irresistible. Serve it with a side of crispy sweet potato fries for the ultimate comfort meal.

Skinless Longanisa and Mushroom Risotto

Kitchen adventures have led me to some unforgettable dishes, but combining the bold flavors of skinless longanisa with the earthy tones of mushrooms in a risotto has been a game-changer for my weeknight dinners. It’s a dish that feels both indulgent and comforting, perfect for those evenings when you crave something special without spending hours in the kitchen.

Ingredients

• 1 cup Arborio rice, pearly and starchy
• 2 tbsp rich extra virgin olive oil
• 1/2 lb skinless longanisa, crumbled into bite-sized pieces
• 1 cup cremini mushrooms, sliced thickly for texture
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced to release their aroma
• 4 cups chicken stock, kept warm on the stove
• 1/2 cup dry white wine, for a touch of acidity
• 1/2 cup freshly grated Parmesan cheese, for creamy richness
• 2 tbsp unsalted butter, for a silky finish
• Salt and finely ground black pepper, to season
• Fresh parsley, chopped for a bright garnish

Instructions

1. Heat the olive oil in a large, heavy-bottomed pan over medium heat until shimmering.
2. Add the crumbled longanisa, cooking until browned and crispy, about 5 minutes. Remove and set aside, leaving the fat in the pan.
3. In the same pan, add the mushrooms, cooking until they’re golden and have released their moisture, about 4 minutes. Remove and set aside with the longanisa.
4. Lower the heat to medium-low, add the onion and garlic, sautéing until translucent, about 3 minutes. Tip: Stir frequently to prevent burning.
5. Add the Arborio rice, stirring to coat each grain in the fat, toasting for 2 minutes until slightly translucent around the edges.
6. Pour in the white wine, stirring constantly until fully absorbed, about 2 minutes. Tip: The wine should sizzle upon contact, deglazing the pan.
7. Begin adding the warm chicken stock, one ladle at a time, stirring frequently and allowing each addition to be fully absorbed before adding the next, about 20 minutes total. Tip: Keep the stock warm to maintain even cooking temperature.
8. Once the rice is al dente and the mixture is creamy, stir in the cooked longanisa and mushrooms, heating through for 2 minutes.
9. Remove from heat, stir in the Parmesan cheese and butter until melted and fully incorporated. Season with salt and pepper to taste.
10. Garnish with fresh parsley before serving.

Velvety and rich, this risotto boasts a perfect balance of savory longanisa and umami-packed mushrooms. Serve it in shallow bowls for an elegant presentation, or top with a poached egg for an extra layer of decadence.

Skinless Longanisa Wrapped in Bacon

Goodness, have I got a treat for you today! Picture this: a lazy Sunday morning, the sun just peeking through the curtains, and the aroma of something sizzling in the pan that makes your stomach do a little happy dance. That’s the magic of Skinless Longanisa Wrapped in Bacon—a dish that’s as fun to make as it is to eat.

Ingredients

• 1 lb skinless longanisa (sweet, garlicky Filipino sausage)
• 12 slices thick-cut bacon (smoky and high-quality)
• 1 tbsp brown sugar (for a caramelized crunch)
• 1/2 tsp smoked paprika (for a hint of warmth)
• 1 tbsp olive oil (rich extra virgin for frying)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a small bowl, mix the brown sugar and smoked paprika to create a flavorful rub.
3. Take each skinless longanisa and wrap it tightly with a slice of bacon, securing the ends with toothpicks if necessary.
4. Lightly brush each bacon-wrapped longanisa with olive oil to help the rub adhere and to promote even browning.
5. Sprinkle the brown sugar and paprika mixture evenly over each piece, ensuring they’re well-coated for maximum flavor.
6. Place the wrapped longanisa on a baking sheet lined with parchment paper, spacing them about an inch apart for even cooking.
7. Bake in the preheated oven for 20-25 minutes, or until the bacon is crispy and the longanisa is cooked through.
8. For an extra crispy finish, broil for the last 2-3 minutes, keeping a close eye to prevent burning.

Finally, the moment of truth. The bacon is irresistibly crispy, the longanisa juicy and bursting with flavor. Serve these beauties on a platter with toothpicks for easy grabbing, or alongside a heap of garlic fried rice for a breakfast that’ll have everyone asking for seconds.

Skinless Longanisa and Cheese Quesadilla

Now, let me tell you about a dish that’s been a game-changer in my kitchen—Skinless Longanisa and Cheese Quesadilla. It’s the perfect blend of sweet, savory, and cheesy goodness that’ll make your taste buds dance. I stumbled upon this recipe during one of those lazy Sunday mornings when I was craving something different, and boy, was it a hit!

Ingredients

• 1 cup shredded skinless longanisa (sweet and garlicky)
• 1 cup shredded sharp cheddar cheese (for that melt-in-your-mouth goodness)
• 4 large flour tortillas (soft and pliable)
• 2 tbsp unsalted butter (rich and creamy)
• 1/2 cup diced white onions (crisp and slightly sweet)
• 1/4 cup chopped fresh cilantro (bright and aromatic)

Instructions

1. Heat a large skillet over medium heat (350°F) and melt 1 tbsp of butter until it’s bubbly but not browned.
2. Place one tortilla in the skillet, then evenly sprinkle 1/2 cup of shredded longanisa, 1/4 cup of diced onions, and 1/2 cup of cheddar cheese on one half of the tortilla.
3. Fold the tortilla over the filling, pressing down gently with a spatula to seal the edges. Cook for 2-3 minutes until the bottom is golden brown and crispy.
4. Carefully flip the quesadilla and cook the other side for another 2-3 minutes until equally golden and the cheese is fully melted.
5. Remove from the skillet and let it rest for a minute before cutting into wedges. This helps the cheese set slightly so it doesn’t ooze out.
6. Repeat the process with the remaining ingredients, adding more butter to the skillet as needed.
7. Garnish with fresh cilantro before serving for an extra pop of flavor and color.

Key to this dish’s magic is the contrast between the crispy tortilla and the gooey, flavorful filling. Serve it with a side of spicy salsa or a cooling sour cream dip to elevate the experience. Trust me, it’s a crowd-pleaser that’ll have everyone asking for seconds!

Skinless Longanisa Stuffed Bell Peppers

Today, I stumbled upon a dish that perfectly blends the savory sweetness of skinless longanisa with the vibrant crunch of bell peppers. It’s a recipe that reminds me of those lazy Sunday mornings when I’d experiment with breakfast leftovers to create something unexpectedly delicious.

Ingredients

• 1 lb skinless longanisa, casings removed
• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked white rice, fluffy and slightly cooled
• 1/2 cup diced onions, finely chopped
• 2 cloves garlic, minced to a fragrant paste
• 1 tbsp rich extra virgin olive oil
• 1/2 tsp finely ground black pepper
• 1/4 cup grated sharp cheddar cheese

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a large skillet over medium heat, warm the olive oil until it shimmers, then sauté the onions until translucent, about 3 minutes.
3. Add the minced garlic to the skillet, stirring constantly for 30 seconds to release its aroma without burning.
4. Crumble the skinless longanisa into the skillet, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes. Tip: The longanisa should be evenly browned for maximum flavor.
5. Stir in the cooked rice and black pepper, mixing thoroughly to combine all the ingredients. Tip: Let the mixture cool slightly before stuffing to make handling easier.
6. Carefully stuff each bell pepper with the longanisa and rice mixture, packing it gently to fill all cavities.
7. Sprinkle the tops with grated cheddar cheese for a golden, melty finish.
8. Place the stuffed peppers in a baking dish and bake for 25-30 minutes, or until the peppers are tender and the cheese is bubbly. Tip: For an extra crisp top, broil for the last 2 minutes.

Every bite of these stuffed peppers offers a delightful contrast between the juicy, flavorful filling and the sweet, tender bell pepper. Serve them atop a bed of greens for a colorful plate or alongside a dollop of sour cream for added richness.

Skinless Longanisa and Corn Chowder

Every time I think of comfort food, my mind wanders back to the hearty, flavorful dishes my grandmother used to make. One of my favorites was her Skinless Longanisa and Corn Chowder, a dish that perfectly blends the savory sweetness of longanisa with the creamy, comforting texture of chowder. It’s a recipe that’s become a staple in my kitchen, especially on those chilly evenings when only a bowl of something warm and satisfying will do.

Ingredients

• 1 lb skinless longanisa, crumbled into small pieces
• 2 cups fresh corn kernels, cut from the cob
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 4 cups chicken stock, rich and homemade
• 1 cup heavy cream, velvety and smooth
• 2 tbsp unsalted butter, for sautéing
• 1 tsp smoked paprika, for a hint of warmth
• Salt and freshly ground black pepper, to season

Instructions

1. In a large pot, melt the unsalted butter over medium heat until it’s frothy and fragrant.
2. Add the finely diced yellow onion and minced garlic, sautéing until they’re soft and translucent, about 5 minutes.
3. Tip in the crumbled skinless longanisa, breaking it apart further with a wooden spoon, and cook until it’s nicely browned, around 7 minutes.
4. Stir in the fresh corn kernels and smoked paprika, cooking for another 3 minutes to let the flavors meld.
5. Pour in the rich chicken stock, bringing the mixture to a gentle boil before reducing the heat to simmer for 15 minutes.
6. Slowly add the velvety heavy cream, stirring continuously to incorporate it smoothly into the chowder.
7. Season with salt and freshly ground black pepper, then let the chowder simmer for an additional 10 minutes to thicken slightly.

Zesty and comforting, this chowder is a delightful play of textures and flavors, with the creamy base perfectly complementing the savory bits of longanisa. Serve it with a sprinkle of fresh herbs or a side of crusty bread for dipping, and watch it disappear before your eyes.

Skinless Longanisa Kebabs with Peanut Sauce

Today, I stumbled upon a recipe that’s close to my heart, a twist on the classic Filipino longanisa that’s perfect for summer grilling. Skinless Longanisa Kebabs with Peanut Sauce combines the sweet and savory flavors of longanisa with the creamy, nutty goodness of peanut sauce, making it a hit at any barbecue.

Ingredients

• 1 lb skinless longanisa, cut into 1-inch pieces
• 1 cup creamy peanut butter, smooth and rich
• 1/2 cup coconut milk, full-fat and velvety
• 2 tbsp soy sauce, aged and dark
• 2 tbsp brown sugar, packed and molasses-kissed
• 1 tbsp lime juice, freshly squeezed and zesty
• 1 tsp garlic, minced and pungent
• 1/2 tsp red pepper flakes, for a subtle heat
• Bamboo skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat, about 375°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. Thread the skinless longanisa pieces onto the soaked bamboo skewers, leaving a small space between each piece for even cooking.
3. In a small saucepan over low heat, combine the peanut butter, coconut milk, soy sauce, brown sugar, lime juice, minced garlic, and red pepper flakes. Stir continuously until the sauce is smooth and well combined, about 5 minutes. Tip: Keep the heat low to prevent the peanut butter from separating.
4. Place the kebabs on the grill. Cook for 4-5 minutes on each side, or until the longanisa is beautifully charred and cooked through. Tip: Don’t overcrowd the grill to ensure each kebab gets those perfect grill marks.
5. Brush the kebabs generously with the peanut sauce during the last 2 minutes of grilling, allowing the sauce to caramelize slightly. Tip: Reserve some sauce for serving to add an extra layer of flavor.
6. Remove the kebabs from the grill and let them rest for a couple of minutes before serving.

Unbelievably tender and bursting with flavor, these kebabs are a delightful mix of sweet, savory, and slightly spicy. Serve them over a bed of steamed rice or with a side of pickled vegetables for a complete meal that’s sure to impress.

Skinless Longanisa and Spinach Salad

Believe it or not, the inspiration for this Skinless Longanisa and Spinach Salad came from a lazy Sunday morning when I wanted something hearty yet healthy. Combining the savory flavors of longanisa with the freshness of spinach seemed like a match made in heaven, and trust me, it was!

Ingredients

• 1 lb skinless longanisa, casings removed
• 4 cups fresh baby spinach, thoroughly washed
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tbsp rich extra virgin olive oil
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt

Instructions

1. Heat a large skillet over medium heat and add the skinless longanisa. Break it apart with a spatula as it cooks, ensuring it browns evenly for about 8 minutes. Tip: Don’t overcrowd the pan to get a nice sear.
2. While the longanisa cooks, whisk together the olive oil, apple cider vinegar, honey, black pepper, and sea salt in a small bowl to create the dressing. Tip: Adjust the honey based on your preference for sweetness.
3. In a large salad bowl, combine the fresh baby spinach, cherry tomatoes, and red onion. Tip: For extra crunch, you can add some toasted nuts or seeds.
4. Once the longanisa is fully cooked and slightly crispy, let it cool for a minute before adding it to the salad.
5. Drizzle the dressing over the salad and toss gently to combine all the ingredients evenly.

This salad is a delightful mix of textures, from the crispy longanisa to the tender spinach leaves. The sweet and tangy dressing ties everything together beautifully, making it a perfect dish for any meal of the day. Try serving it with a side of crusty bread to soak up the delicious dressing!

Skinless Longanisa with Sweet and Sour Sauce

Very few things bring me as much joy as transforming simple ingredients into a dish that’s bursting with flavor. Today, I’m sharing my take on Skinless Longanisa with Sweet and Sour Sauce, a recipe that’s become a staple in my kitchen for its perfect balance of sweet, tangy, and savory notes.

Ingredients

• 1 lb ground pork (preferably with a bit of fat for juiciness)
• 1/4 cup brown sugar (packed, for a deep molasses sweetness)
• 2 tbsp soy sauce (rich and full-bodied)
• 1 tbsp vinegar (crisp and acidic)
• 1 tsp garlic powder (for a punch of flavor)
• 1/2 tsp ground black pepper (freshly ground for the best aroma)
• 1/2 cup pineapple juice (100% pure, for natural sweetness)
• 2 tbsp ketchup (thick and tangy)
• 1 tbsp cornstarch (to thicken the sauce beautifully)
• 1/4 cup water (cold, to mix with cornstarch)

Instructions

1. In a large bowl, combine the ground pork, brown sugar, soy sauce, vinegar, garlic powder, and black pepper. Mix until all ingredients are evenly distributed.
2. Shape the mixture into small, thin patties. This ensures they cook quickly and evenly.
3. Heat a non-stick skillet over medium heat. Cook the patties for about 4 minutes on each side, or until they’re beautifully browned and cooked through.
4. While the patties are cooking, in a small saucepan, combine pineapple juice and ketchup. Bring to a simmer over medium heat.
5. In a separate bowl, mix cornstarch and cold water until smooth. Slowly whisk this into the simmering pineapple juice mixture to thicken the sauce.
6. Once the sauce has thickened to your liking, pour it over the cooked patties in the skillet. Gently toss to coat each piece evenly.
7. Serve hot, garnished with a sprinkle of sesame seeds or sliced green onions for an extra pop of color and flavor.

The texture of the longanisa is wonderfully tender, with the sweet and sour sauce clinging to every nook and cranny. It’s a dish that’s as fun to eat as it is to make, especially when served over a bed of steaming rice or alongside a crisp, fresh salad.

Skinless Longanisa and Lentil Soup

Zesty mornings call for a bowl of something hearty and flavorful, and that’s exactly what this Skinless Longanisa and Lentil Soup brings to the table. I remember the first time I whipped this up on a chilly autumn evening; the aroma alone was enough to gather the whole family in the kitchen.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1 lb skinless longanisa, casings removed
• 1 cup dried green lentils, rinsed
• 4 cups low-sodium chicken broth
• 1 cup diced carrots
• 1 cup diced celery
• 1 tsp smoked paprika
• 1/2 tsp finely ground black pepper
• 2 bay leaves
• Salt to taste

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and minced garlic, sautéing until translucent and fragrant, about 3 minutes.
3. Crumble the skinless longanisa into the pot, breaking it apart with a spoon, and cook until browned, about 5 minutes. Tip: Browning the longanisa well adds depth to the soup’s flavor.
4. Stir in the rinsed lentils, chicken broth, carrots, celery, smoked paprika, black pepper, and bay leaves. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 25 minutes, or until the lentils are tender. Tip: Stir occasionally to prevent sticking.
6. Remove the bay leaves and season with salt to taste. Tip: Taste as you go to adjust seasoning perfectly.

Velvety lentils and savory longanisa come together in this soup for a comforting meal that’s both nutritious and satisfying. Serve it with a side of crusty bread for dipping, or top with a sprinkle of fresh parsley for a pop of color.

Skinless Longanisa Grilled Cheese Sandwich

Craving something that combines the comfort of a grilled cheese with a twist? I stumbled upon this idea after a weekend brunch where I had leftover skinless longanisa and some artisan bread. The result? A sandwich that’s now a staple in my kitchen.

Ingredients

• 4 slices of crusty artisan bread, slightly thick for that perfect crunch
• 1 cup of shredded sharp cheddar cheese, for a melt that’s irresistibly gooey
• 1/2 cup of cooked skinless longanisa, crumbled and slightly crispy
• 2 tbsp of unsalted butter, softened to ensure even browning
• 1 tbsp of rich extra virgin olive oil, for a hint of fruitiness
• 1/2 tsp of finely ground black pepper, to add a subtle kick

Instructions

1. Heat a large skillet over medium-low heat (300°F) to ensure the bread toasts slowly and the cheese melts perfectly.
2. Butter one side of each bread slice generously with the softened unsalted butter. This side will be the outer part of your sandwich, giving it that golden, crispy exterior.
3. Place two slices of bread, buttered side down, in the skillet. Sprinkle half of the shredded sharp cheddar cheese on each slice, followed by the crumbled skinless longanisa and a pinch of finely ground black pepper.
4. Top each with the remaining bread slices, buttered side up. Drizzle the rich extra virgin olive oil around the edges of the skillet to infuse the sandwiches with a subtle, fruity aroma.
5. Cover the skillet with a lid and cook for 3-4 minutes, or until the bottom is golden brown and the cheese starts to melt. Tip: Covering the skillet helps the cheese melt faster without burning the bread.
6. Carefully flip the sandwiches using a spatula. Cook for another 3-4 minutes until the other side is equally golden and the cheese is fully melted. Tip: Press down gently with the spatula to ensure even browning.
7. Remove from heat and let sit for a minute before slicing. This allows the cheese to set slightly, making the sandwich easier to cut. Tip: Use a serrated knife for a clean cut through the crispy bread and gooey cheese.

Melted cheese oozes out with every bite, contrasting beautifully with the crispy bread and the savory, slightly sweet longanisa. Serve it with a side of pickled jalapeños for an extra kick or a simple tomato soup for dipping. This sandwich is a delightful twist on the classic grilled cheese, perfect for any meal of the day.

Skinless Longanisa with Garlic Butter Shrimp

Finally, a dish that combines the savory sweetness of skinless longanisa with the rich, buttery goodness of garlic shrimp—this is one of those meals that feels like a hug on a plate. I remember the first time I tried this combo; it was a lazy Sunday brunch that turned into an unforgettable feast.

Ingredients

• 1 lb skinless longanisa, casings removed
• 1 lb large shrimp, peeled and deveined
• 4 tbsp unsalted butter, melted and golden
• 4 cloves garlic, minced to a fragrant paste
• 1 tbsp fresh lemon juice, bright and zesty
• 1/4 tsp crushed red pepper flakes, for a subtle heat
• Salt, just a pinch to enhance flavors
• 2 tbsp fresh parsley, finely chopped for a pop of color

Instructions

1. Heat a large skillet over medium heat and add the skinless longanisa, breaking it apart with a spoon until it’s crumbled and browned, about 8 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
2. Remove the cooked longanisa from the skillet and set aside, keeping the flavorful drippings in the pan.
3. In the same skillet, add the melted butter and minced garlic, sautéing until the garlic is fragrant and lightly golden, about 1 minute. Tip: Watch the garlic closely to prevent burning.
4. Add the shrimp to the skillet, seasoning with a pinch of salt and crushed red pepper flakes, cooking until the shrimp are pink and opaque, about 2 minutes per side.
5. Return the cooked longanisa to the skillet, stirring to combine with the shrimp and garlic butter. Tip: A squeeze of fresh lemon juice just before serving brightens the entire dish.
6. Sprinkle with freshly chopped parsley for a fresh, herby finish.

When you take that first bite, the contrast between the juicy, garlicky shrimp and the sweet, crumbly longanisa is nothing short of magical. Serve this over a bed of steaming jasmine rice or with a side of crusty bread to soak up all that delicious garlic butter.

Skinless Longanisa and Pumpkin Curry

Now, let me tell you about a dish that’s been a game-changer in my kitchen—combining the sweet, garlicky flavors of skinless longanisa with the creamy, earthy tones of pumpkin in a curry that’s nothing short of comforting. It’s a recipe born out of a happy accident when I was trying to use up leftovers, and now it’s a staple in my home.

Ingredients

• 1 lb skinless longanisa, casings removed
• 2 cups pumpkin puree, smooth and velvety
• 1 can (13.5 oz) coconut milk, rich and creamy
• 1 tbsp ginger, freshly grated
• 3 cloves garlic, minced
• 1 onion, finely chopped
• 2 tbsp curry powder, aromatic and vibrant
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tbsp vegetable oil
• 1/2 cup water

Instructions

1. Heat the vegetable oil in a large pan over medium heat until shimmering.
2. Add the onion, garlic, and ginger, sautéing until fragrant and the onion is translucent, about 3 minutes.
3. Crumble the skinless longanisa into the pan, breaking it apart with a spoon, and cook until browned, about 5 minutes.
4. Stir in the curry powder, coating the longanisa and onions evenly, and cook for 1 minute to release the flavors.
5. Pour in the coconut milk, pumpkin puree, water, fish sauce, and brown sugar, stirring to combine.
6. Bring the mixture to a simmer, then reduce the heat to low, letting it cook uncovered for 20 minutes, stirring occasionally to prevent sticking.
7. Tip: If the curry thickens too much, add a little more water to reach your desired consistency.
8. Tip: Taste and adjust the seasoning with more fish sauce or brown sugar if needed, but remember the longanisa is already seasoned.
9. Tip: For an extra layer of flavor, toast the curry powder in a dry pan for 30 seconds before adding it to the dish.
10. Serve hot over steamed rice or with crusty bread to soak up the sauce.

Lusciously creamy with a perfect balance of sweet and savory, this curry is a delightful twist on traditional flavors. The tender bits of longanisa add a meaty depth, while the pumpkin brings a comforting creaminess that’s irresistible. Try garnishing with fresh cilantro or a squeeze of lime for a bright finish.

Conclusion

Brimming with flavor and versatility, our roundup of 23 skinless longanisa recipes offers something for every palate and occasion. Whether you’re planning a cozy family dinner or a festive gathering, these dishes promise to delight. We’d love to hear which recipes become your favorites—drop us a comment below! And if you enjoyed this collection, don’t forget to share the love on Pinterest. Happy cooking!