Chicken longganisa with carrots is a healthy alternative to pork or beef longganisa because it is low in fat and has vegetable extenders such as carrots and turnips. So why should you make this recipe since you can buy ready to cook chicken longganisa? My answer is, as I’ve mentioned above, this is a healthy alternative since you will use chicken breast and has vegetables and with no preservatives. It is also cheaper when you make it yourself and you can also sell it because this is a unique chicken longganisa.
Chicken Longganisa: A Healthy Version of a Classic Filipino Breakfast Item
Longganisa, to most Filipinos, is that classic pork or beef sausage that adorns many a Filipino breakfast table. But then again, what if I told you that there’s a healthier version that is equally flavorful but kinder to the waistline? Chicken longganisa with carrots here is an awesome twist on that very loved dish and packs all the savory goodness you can possibly ask for within a fraction of the fat content.
I distinctly recall the first time I attempted to cook this chicken sausage. It was during our family reunion in Batangas when my cousin, Ate Marites, suggested using chicken breast as a substitute for pork. We were just coming out of a healthy discussion about healthy eating, and this particular recipe was actually a by-product of our common pursuit to discover those healthy but good dishes that we could readily do at home. It took a little convincing everyone in the family to agree on its use because, after all, longganisa without pork? But when we tried it, the juicy garlicky flavors convinced everyone even Uncle Rico who adheres to the classic kind made of pork.
The Story Behind Longganisa
Longganisa or the sausage of Filipinos is made in many different flavors and varieties in the Philippines that represents our islands’ different variety of cuisines. Longganisa is each region’s take on the beloved dish-from sweet and garlicky longganisa of Pampanga to the zesty and spicy sausages of the Visayas. Traditionally made from pork, health-conscious consumers have prompted evolution in the recipe, with chicken being an alternative. This Chicken Longganisa with Carrots is one such creation, inspired by the same familiar flavors but more accessible to those seeking a lighter option.
Why Make Chicken Longganisa at Home?
The question you might be asking is why bother making your own when you can get it in the store? This is my answer: homemade chicken longganisa is preservative-free and artificial-flavor-free as often found in the versions that are commercially prepared. This allows you control over exactly what goes into each piece so that it will definitely be healthier for you and your family. Plus, it is cost-effective! Use chicken breast instead and add in vegetable extenders, such as carrots and turnips, not only to cut down on the fat content but also to stretch the recipe and make it even cheaper. If you are feeling entrepreneurial, you can even make a batch to sell and share this delicious alternative with friends and neighbors.
My Very First Chicken Longganisa
It was already in the thousands since that family reunion when I made this dish. One really memorable occasion was when my sister, Jenny, came back home from a trip to Cebu. She had been raving about the local chorizo she tried there-tangy, slightly sweet, and with a hint of spice. I wanted to recreate that experience for her, but healthier. So I took my go-to chicken longganisa recipe and tweaked it, added a splash of vinegar and a dash of hot sauce to give it that unique tangy flavor she couldn’t stop talking about. Results? A masterpiece done at home, so juicy that Jenny couldn’t even think it was chicken!
Step-by-Step How to Prepare This Healthy Sausage
The preparation of this sausage is easy but needs patience and some time in hours for marination and a few hours for hanging to dry. Don’t worry about it; good things come only to those who wait! Start with ground chicken breast mixed with grated carrots and turnips. These not only lighten the sausage but also add an airy sweetness which cancels out the savory qualities bestowed on it from the garlic and soy sauce.
Once you mix up all the ingredients together, you refrigerate that mixture overnight to let all those flavors merge. The whole key here, I believe, is to be patient-this waiting period really allows the chicken to absorb all those tremendous flavors that eventually cohere and make quite a tasty sausage. Then after marinating, you fill the sausage casings and tie up to your desired length.
Actually, though quite intimidating, stuffing sausage casings is pretty easy. I remember this particular instance where I attempted under the keen eye of my Auntie Celia, a true longganisa master. Just a couple of her tips, and I was stuffing sausages like a pro. Once your sausages are shaped, hang them up somewhere in a very good well-ventilated space for a few hours before freezing them for storage.
How to Cook the Perfect Chicken Longganisa
Get ready for cooking by placing sausages in a deep skillet with half a cup of water and a dash of cooking oil. It would be really important to prick sausages with a fork before heating; this is, after all, so that they would not explode when heated. Allow them to simmer until the water is gone then deep-fry and let them get golden brown on both sides. There ends up being simply the most perfectly caramelized sausage you ever had and a deeply flavor-filled interior that is perfectly complementing sliced tomatoes and garlic rice.
A New Favorite at Breakfast
Chicken sausage has become one of our staples, and each time I take a bite, I feel taken back to where we were when it all began-end. It has become more than food, a reminder of shared laughter, experimenting with new recipes, and the joy of creating something that’s both delicious and healthy. Next time you need to make something hearty for breakfast, why not try your hands on chicken longganisa? You would be surprised at just how a few simple ingredients can come together to create something so special.
Enjoy this healthier take on a Filipino classic!
How to Make Chicken Longganisa with Carrots
Ingredients
- 2 cups chicken breast ground
- 3 Tbsp. carrots grated
- 3 Tbsp. Mexican turnips singkamas, grated
- 1/4 cup garlic minced
- 1/4 cup white sugar
- 1-1/2 tsp. salt
- 1 tsp. black pepper ground
- 2 Tbsp. vinegar
- 1 Tbsp. soy sauce
- 1 tsp. hot sauce optional
- 1-1/2 yards pork sausage casing
- 1/2 cups water
- 2 Tbsp. cooking oil
Instructions
How to make Chicken Longganisa with Carrots:
- In a bowl mix the chicken breast, carrots, turnips, garlic, sugar, salt, pepper, vinegar, soy sauce and hot sauce.
- Refrigerate overnight. Then fill the casing with the meat mixture to desired length then tie ends with strings.
- Hang in a ventilated place for a few hours then freeze to store the chicken longganisa.
- To cook it, in a deep skillet, put the longganisa and pour half cup of water and 2 Tbsp. cooking oil.
- Prick each sausages with a fork to prevent the longganisa from bursting.
- Cook it until the liquid dries up and starts to sizzle.
- Then fry the longganiza until golden brown.
- Serve with sliced tomatoes.
Notes
Cooking Tips:
Opt for Leanness in Ground Chicken for a Better Texture.
The lean ground chicken breast used rather than dark meat gives the sausage a firmer, much less greasy feel. This makes for a clean bite with the longganisa holding its shape well during cooking. A tablespoon of olive oil can even be added in without losing the healthier perspective from the dish.Do Not Skip the Marination Time
When you are letting the mixture marinate overnight, more of it would get absorbed into the meat, and allows the flavors in the mixture to mingle. Acid from vinegar also tenderizes the chicken. The flavor will be developed with the richness of garlic, soy sauce, and spices. If you are in a hurry, marinate for at least a few hours, though overnight is the best situation.Poke the Sausages Before Cooking
Pricking the sausages with a fork or toothpick will prevent them from bursting and excessive moisture from going out during cooking. This simple precaution will ensure that it cooks evenly on the outside, and your longganisa would definitely sport a nice crispy texture outside. Be gentle in pricking so that you do not lose the sausage's shape with the steam coming out.
