They call it skinless longanisa and yet it has inedible plastic covering. I am not enraged about the name but the tedious cooking routine. Anyone needs to peel the plastic off before frying. Often, it results to deformations and breaking apart. The problem is the product itself sticking to covering like a wet Elmers glue.
Here is a litte trick to make your life easier.
Bring water to boil. Then dip the longanissa briefly or until you see the binders start to harden. Take off, cool and remove the plastic covering with very little effort.