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.
We tried a milder, sweeter recipe for this dish with just a slight kick of heat. A bit tangy from the various citrus zests, you'll also pick up some numbing and heat from the Sichuan peppercorns and Birdseye chiles. Finally, you'll also notice the hints of sweetness from the brown sugar. Our Filipino Pork Rub is hand blended from orange zest, lemon zest, lime zest, lemongrass, ginger, garlic, paprika, ground Sichuan, coriander, cumin, brown mustard, fennel, Birdseye chile powder, brown sugar and sea salt.
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.
- 1 lb ground chicken breast
- 3 tablespoons carrots, peeled and grated
- 1 teaspoon California Granulated Garlic
- 1 tablespoon Filipino Pork Rub
- 1 tablespoon light brown sugar
- 2 tablespoons white vinegar
- 1 tablespoon low sodium soy sauce
- 1/2 teaspoon Crushed Red Pepper Flakes
- 1 teaspoon achiote oil
- 2 tablespoons cooking oil, divided
- 3 cups cooked brown rice
- 6 large eggs
- Place chicken breast and all of the seasonings in a mixing bowl and mix until well combined.
- Chill mixture, covered, in the fridge for at least 4 hours preferably, overnight.
- Form the meat mixture into 3 inch rolled logs.
- 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.
- Cook eggs in remaining oil
- Serve hot with cooked brown rice and a fried egg.