How to Make Chicken Longganisa with Carrots
Chicken Longganisa is a Filipino-style sausage made with ground chicken, garlic, and a mix of sweet and savory spices, offering a lighter yet flavorful alternative to traditional pork longganisa.
Prep Time1 day d 2 hours hrs
Cook Time15 minutes mins
Total Time1 day d 2 hours hrs 15 minutes mins
Course: Pork Recipe
Cuisine: Filipino
Keyword: chicken longganisa, longganisa with carrots
Servings: 4 sevings
Calories: 242kcal
Author: Manny
- 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
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.
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. 