***Update: 15Feb2017–Cooked this again for a breakfast gathering with friends and I don’t know why but it tastes different…a bit salty and lacking in sweetness. Note to myself: try again with less salt (try 3tsp), 2 tsp hot sauce and make sure to pack sugar.***
Longganisa was the very first recipe that I’ve tried that was not handed down or kitchen-tested by a family member. I suddenly had a craving for this a few years ago and although it’s available in Filipino stores, I’m scared of the huge amount of preservatives and fats that they contain. I like making everything from scratch and I’m very happy that there were a lot of recipes online for this.
I’ve tried a few recipes over the years and although they were okay, there was still something missing…good thing I decided to add the hot sauce to yummy.ph’s skinless chicken longganisa last week. It has always been my favorite among all the recipes I’ve tried but I omit the ground pork fat and hot sauce every time I make this. Turned out that adding the hot sauce would make a huge difference. So now, my search has officially ended! This will be my go-to recipe for longganisa. It’s so tasty that there’s usually nothing left for freezing unless I double the recipe.
Skinless Chicken Longganisa
- 1/2 cup brown sugar
- 4 tbsp Worcestershire sauce
- 4 tsp fine salt
- 2 tbsp liquid seasoning
- 1 tbsp hot sauce
- 1 tbsp minced garlic
- 1 tsp freshly cracked black peppercorn
- 1 kl ground chicken
- 200 grams ground pork fat (omitted)
- vegetable oil for frying
- Make the marinade: In a large bowl, mix all ingredients.
- Add ground chicken and pork fat; mix thoroughly by hand. Form into thin logs and wrap each sausage in wax paper if desired. Marinate in the refrigerator for 3 hours or overnight. Drain marinade, place sausages in a covered container, and store in the freezer until ready to cook.
- When ready to cook, thaw sausages. Heat about 1 tablespoon oil in a frying pan. Fry a few sausages at a time for 6 to 8 minutes or until sausages are cooked through. Serve with garlic rice and scrambled eggs, if desired.
Note to myself:
- Use low fire to avoid burning sugar.
- Best to wrap a tbsp or 1.5 tbsp in wax/baking paper for uniformity.