longganisa

 

***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

Procedure:

  1. Make the marinade: In a large bowl, mix all ingredients.
  2. 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. 
  3. 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.

skinless longganisa

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.