This Chicken Longganisa Recipe is your go-to for a flavorful, juicy, and healthier version of the classic Filipino sausage! Packed with garlicky goodness, a hint of sweetness, and savory spices, it's easy to make and perfect for any breakfast or brunch spread. Say goodbye to store-bought options and enjoy this delicious, made-from-scratch treat with family and friends!
Longganisa is a staple in Filipino households, often enjoyed with fried rice and a sunny-side-up egg - better known as longsilog. Growing up, longganisa was always on our breakfast table, filling the kitchen with its mouthwatering aroma. It's a dish that brings back memories of lazy weekend mornings and that comforting sizzle of sausages frying in the pan.
I always keep a Ziploc full of frozen longganisa in my freezer, ready to add to the kids' breakfast rotation along with my usual tocino - it's a lifesaver on busy mornings! For a complete Filipino breakfast spread, try my adobo fried rice.
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Why You'll Love This
- Healthier Alternative - Made with ground chicken, this offers a lighter, lower-fat option without losing the delicious taste.
- Quick and Easy - With simple ingredients and straightforward steps, you can have these sausages ready in no time!
- Customizable Flavor - Adjust the sweetness, spice, and seasoning to your liking for a truly personalized longganisa experience.
- Perfect for Meal Prep - Make a big batch and freeze for easy, tasty breakfasts throughout the week.
- Family-Friendly - Kids and adults alike will love the savory and slightly sweet taste of these homemade sausages.
What is Longganisa?
Pronounced "long-ga-nee-sa," this Filipino sausage is a popular dish, often served at breakfast. It comes in both sweet and garlicky versions, depending on the region.
Longganisa's origin traces back to Spanish influence, making it a Filipino version of the chorizo. Its rich flavor and distinct aroma have made it a breakfast favorite across the Philippines, often paired with fried rice and egg.
Ingredients
Here’s what you will need:
- Ground Chicken: The star of the dish, providing a leaner alternative to the traditional pork longganisa.
- Brown Sugar: Adds that signature sweetness; adjust according to your taste preference.
- Garlic: Lots of it! This is essential for that authentic longganisa flavor.
- Paprika: For a touch of smokiness and a hint of spice; you can use sweet or smoked paprika.
- Oyster Sauce: Adds umami and enhances the overall savory profile of the sausage.
- Salt and Pepper: Basic seasoning to taste; adjust to your preference.
- Vinegar: Helps balance the flavors and adds a bit of tanginess to the sausages.
- Cornstarch: Binds the mixture together, giving the sausages a nice texture.
See recipe card for quantities.
Substitution and Addition
- Ground Turkey: Can be used as a leaner alternative to ground chicken.
- Honey: Swap out brown sugar for honey if you want a more natural sweetness.
- Soy Sauce: Add for a richer umami flavor if you prefer a saltier version.
- Chili Flakes: Add for a spicy kick if you like some heat in your longganisa.
- Lemon Juice: Use instead of vinegar for a brighter, citrusy tang.
How to Make Longganisa
- Prepare the Mixture: In a large bowl, combine ground chicken, brown sugar, minced garlic, paprika, oyster sauce, salt, pepper, vinegar, and cornstarch. Mix well until all ingredients are thoroughly incorporated.
- Shape the Sausages: Place a sheet of plastic or cling wrap on your work surface, then scoop a portion of the mixture onto it. Wrap the sausage by rolling the plastic wrap around it. You can use a spoon or your hands for shaping, and if you want uniform sizes, an ice cream scoop works great!
- Chill: Place the sausages on a tray and refrigerate for at least 30 minutes to help them firm up.
- Cook: Heat a bit of oil in a non-stick pan over medium heat. Cook the sausages for about 6-8 minutes, turning occasionally, until they are golden brown and cooked through.
- Serve: Enjoy your homemade chicken longganisa with garlic fried rice and a fried egg for the ultimate longsilog experience!
Variation Ideas
- Spicy Longganisa: Add red pepper flakes or a dash of cayenne pepper to bring some heat to your sausages.
- Sweet Longganisa: Increase the amount of brown sugar for a sweeter version, similar to the popular "hamonado" style.
What to Serve with This
- Garlic Fried Rice: A must-have side that soaks up all the delicious flavors of the longganisa.
- Sunny-Side-Up Eggs or egg casserole: A classic pairing that completes the longsilog trio—simple yet satisfying.
- Atchara (Pickled Papaya): The tangy and slightly sweet pickled papaya helps cut through the richness of the sausage.
- Tomato and Onion Salad: A fresh and light side dish that complements the savory dish.
- Mango Salsa: A fruity and refreshing side dish.
Storage Instruction
Store any leftover longganisa in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the sausages in a single layer, then transfer them to a freezer bag—perfect for meal prep!
Rose's Top tips
- Use an ice cream scooper to ensure your longganisa sausages are the same size, making cooking even and presentation perfect.
- Always chill the sausage mixture before cooking to help the sausages hold their shape.
- Cook the longganisa over medium heat to avoid burning the sugar and ensure even browning.
- Make a big batch and freeze extras for quick, easy meals later.
Recipe FAQs
Cook the longganisa in a bit of water and oil, letting the water evaporate before browning all sides.
The best way is to simmer in water, then pan-fry until the longganisa is golden and caramelized.
Chorizo is Spanish, often spiced with paprika, while longganisa is Filipino and can be sweet or garlicky.
Vigan longganisa is famous for its garlicky flavor, while Pampanga longganisa is well-loved for its sweetness.
Traditional longganisa uses hog casing, but skinless versions are often wrapped in wax paper or cling film.
Yes! No need to thaw. Just add frozen longganisa to a pan with a little water, cover, and cook until the water evaporates and they're cooked through. Then add oil to brown them.
More Popular Filipino Dishes
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Chicken Longganisa (Easy Skinless Filipino Sausage)
Equipment
- 1 frying pan
Ingredients
- 1 pound Ground Chicken
- ½ cup Brown Sugar
- 1 head Garlic crushed finely
- 1 teaspoon Paprika
- 1 tablespoon Oyster Sauce
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 1 tablespoon Vinegar
- 1 tablespoon Cornstarch
- 2 tablespoon oil for frying
Instructions
- Prepare the Mixture: In a large bowl, combine ground chicken, brown sugar, minced garlic, paprika, oyster sauce, salt, pepper, vinegar, and cornstarch. Mix well until all ingredients are thoroughly incorporated.1 pound Ground Chicken, ½ cup Brown Sugar, 1 head Garlic, 1 teaspoon Paprika, 1 tablespoon Oyster Sauce, 1 teaspoon Salt, ½ teaspoon Pepper, 1 tablespoon Vinegar, 1 tablespoon Cornstarch
- Shape the Sausages: Place a sheet of plastic or cling wrap on your work surface, then scoop a portion of the mixture onto it. Wrap the sausage by rolling the plastic wrap around it. You can use a spoon or your hands for shaping, and if you want uniform sizes, an ice cream scoop works great!
- Chill: Place the sausages on a tray and refrigerate for at least 30 minutes to help them firm up.
- Cook: Heat a bit of oil in a non-stick pan over medium heat. Cook the sausages for about 6-8 minutes, turning occasionally, until they are golden brown and cooked through.2 tablespoon oil
- Serve: Enjoy your homemade chicken longganisa with garlic fried rice and a fried egg for the ultimate longsilog experience!
Save This Recipe 💌
We'll email this post to you, so you can come back to it later!
Notes
- Use an ice cream scooper to ensure your longganisa sausages are the same size, making cooking even and presentation perfect.
- Always chill the sausage mixture before cooking to help the sausages hold their shape.
- Cook the longganisa over medium heat to avoid burning the sugar and ensure even browning.
- Make a big batch and freeze extras for quick, easy meals later.
