Go Back
Skinless chicken longganisa with rice on white plate

Skinless chicken longganisa

Print Recipe
We are not fans of sweet longganisa here at home. We prefer them garlicky and salty. The small amount of sugar in the ingredients list is just to create a more balanced overall flavor.
If you prefer your longganisa sweet, double or triple the amount of sugar. Note, however, that because sugar burns fast, you will need to be extra vigilant during frying to make sure the sausages do not burn in the pan.
Course Breakfast
Cuisine Filipino
Prep Time 10 minutes
Cook Time 7 minutes
Chilling time 2 hours
Total Time 2 hours 17 minutes
Servings 4 people
Author Connie Veneracion

Ingredients

Skinless chicken longganisa mix

  • 350 grams ground chicken breast meat
  • 1 teaspoon dried minced garlic
  • 2 tablespoons dried minced onion
  • 1 ½ teaspoons rock salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon annatto atsuwete powder, or substitute paprika
  • 1 ½ teaspoons brown sugar
  • 2 to 3 tablespoons cooking oil

To cook and serve

  • cooking oil for frying
  • cooked rice to serve

Instructions

Make the skinless chicken longganisa mix

  • Place the ground chicken in a mixing bowl.
  • Add the rest of the ingredients for the mix.
  • Stir everything together until the coloring looks even.

Shape the skinless chicken longganisa

  • Cut a square piece of cling film and lay flat on your work surface.
  • Place about one-fourth cup of the skinless chicken longganisa mix at the center and spread to form a log.
  • Lift the edge of the cling film nearest you and cover the chicken mixture.
  • Roll into a log as tightly as you can about an inch and a half in diameter. Double check that there are no air pockets in the chicken mixture after rolling.
  • Tuck in the sides of the cling film to fully seal the chicken mixture.
  • Repeat until all the chicken mixture has been shaped and rolled.
  • Chill the skinless chicken longganisa in the fridge for two hours.

Fry the skinless chicken longganisa

  • In a frying pan, heat enough cooking oil to reach a depth of at least two inches.
  • Take the skinless chicken longganisa out of the fridge and cut each log into three to four portions before peeling off the cling film.
  • Fry the chicken longganisa over medium-high heat, rolling the sausages in hot oil for even cooking.