Spicy Chicken Longganisa
Longganisa is a sausage that has roots in the Philippines. There are many different variations and recipes for this tasty treat, and they can also range in size and thickness from the size of a hot dog, or more round similar to a small potato or dinner roll. Longganisa can be prepared as a spicy, cured sausage (derecado) or as a sweet sausage (hamonado) with or without a casing. Longganisa is served with rice, a fried egg, and occasionally sliced or diced tomatoes for breakfast, lunch or dinner.
This recipe made about 18 sausages. They are easy to freeze by wrapping each sausage in a small piece of parchment paper and freezing on a baking sheet before transferring them to a bag or container for storage.
Prep time includes 4 hours in the refrigerator and a 30-minute period for sausages to set.
- 1 pound ground chicken breast
- 3 Tablespoons carrots, peeled and grated
- 1 teaspoon California Granulated Garlic
- 1 Tablespoon Vietnamese Pork Rub
- 1 Tablespoon Granulated Brown Sugar
- 1/2 teaspoon Crushed Red Pepper Flakes
- 2 Tablespoons white vinegar
- 1 Tablespoon soy sauce
- 1 teaspoon Achiote Oil
- 2 Tablespoons cooking oil, divided
- 3 cups cooked brown rice
- 6 large eggs
- Place chicken breast, carrots, all of the seasonings, soy sauce, vinegar, and achiote oil in a mixing bowl. Mix until well combined.
- Cover mixture and chill in the fridge for at least 4 hours and up to overnight.
- Form the meat mixture into 3 inch rolled logs--there should be roughly 18 of them.
- Return the sausage logs to the refrigerator for about 30 minutes to set.
- Heat a skillet with the 1 Tablespoon of the cooking oil to medium high heat.
- Place the sausages in the pan; do not over crowd the pan. Make sure you have enough room to turn the sausages to cook on all sides. Cook in batches if necessary. Set done sausages aside under foil.
- Cook eggs in remaining oil
- Serve hot with cooked brown rice and a fried egg.
