Comments on: Homemade Skinless Longanisa (Filipino-Style Sausage)

By: Asp

Asp — Wed, 27 Apr 2011 15:30:57 +0000

Hi Munchkinmommy! I have tried your recipe twice with a little tweak to suit the family preference for sweeter longanisa and it had turned out sooooo nice! Thanks for sharing this recipe… Now we have one less food from the philippines to crave for :)

By: edith lobo

edith lobo — Fri, 16 Jul 2010 02:30:16 +0000

i ask kung pede langonisang tagalog nmn ang ipost mo pede pero dont worry i try dis one also

By: munchkinmommy

munchkinmommy — Mon, 21 Jun 2010 21:21:26 +0000

Hi Elvira! Whenever I form longanisa into logs, I use plastic wrap and a chopstick to help me along. Lay a square piece of plastic wrap on your counter or chopping board and place enough of the ground meat mixture in the middle. Fold the plastic wrap over the mixture such that the ends of the plastic wrap meets. And then, using the chopstick, I squeeze/ push the meat tightly against the (folded portion) of the plastic wrap. It will form a log. You can stop pushing with the chopstick when you’ve reached the desired log length. The logs have a tendency to shrink during cooking but they should not fall apart. :) I hope my technique helps! Thanks for dropping by! :)

By: Elvira Ismeir

Elvira Ismeir — Mon, 14 Jun 2010 16:14:02 +0000

I tried making this but when i cooked it, the inside was too soft.
How do you make it more solid so it does not break down? I found the inside not cooked well as I would want it. The taste is good,but I could not make it really together.
Please advise me what I need to do.
Thanks

By: munchkinmommy

munchkinmommy — Thu, 06 May 2010 14:56:50 +0000

Hi GTPOPPLEWELL! I’m glad you like the recipe! :) Now you’re ready the next time you have that longanisa craving. :D Thanks for dropping by! :D

By: Cafe Munchkin » Homemade Skinless Turkey Longanisa

Cafe Munchkin » Homemade Skinless Turkey Longanisa — Fri, 23 Apr 2010 21:58:49 +0000

[...] recipe I used is exactly the same as the one I previously posted HERE except that I used ground turkey this time. I will be using ground turkey or chicken to make [...]

By: gtpopplewell

gtpopplewell — Mon, 19 Apr 2010 11:24:39 +0000

perhaps like any other pinay living out of pinas, I have been craving for longganisa as well and I’m not really keen on getting those from pinoy shops.. expensive & quality not assured! so I googled and found you! THANK YOUUUUUUUUUUUUUUU so much!!!! and yes, better than pampanga’s best! this will definitely be a regular for my family now :-)

By: gei

gei — Sun, 22 Nov 2009 08:59:25 +0000

IC. I’ll try it again next tym and use sea salt this time…. thanks.

By: munchkinmommy

munchkinmommy — Sun, 22 Nov 2009 07:37:35 +0000

Hi Gei! I lifted the recipe from HERE. And like I told Jack, I've been using this very same recipe. The only change I do make sometimes is to add more garlic. But come to think of it, I use sea salt for my cooking, which isn't as salty as iodized salt. Perhaps that's the difference I might have overlooked. Then again, I can't ignore the good results from the others who have tried the recipe. Just the same, I will edit the entry and mention that I do use sea salt. Thank you for letting me know how your longanisa turned out. I do feel bad it didn't turn out as expected.

By: gei

gei — Sun, 22 Nov 2009 07:21:06 +0000

double check ko lang kung talagang 4 tsp of salt o di kaya 1/4tsp… I agree with jack na talagang maalat…..