1 ½tablespoonscooking oil(see notes after the recipe)
To cook and serve
cooking oilfor frying
Make the skinless chicken longganisa mix
Place the ground chicken in a mixing bowl.
Add the rest of the ingredients for the mix.
Stir everything together until the coloring looks even.
Shape the skinless chicken longganisa
Cut a square piece of cling film and lay flat on your work surface.
Place about one-fourth cup of the skinless chicken longganisa mix at the center and spread to form a log.
Lift the edge of the cling film nearest you and cover the chicken mixture.
Roll into a log as tightly as you can about an inch and a half in diameter. Double check that there are no air pockets in the chicken mixture after rolling.
Tuck in the sides of the cling film to fully seal the chicken mixture.
Repeat until all the chicken mixture has been shaped and rolled.
Chill the skinless chicken longganisa in the fridge for two hours (see notes after the recipe).
Fry the skinless chicken longganisa
In a frying pan, heat enough cooking oil to reach a depth of at least two inches.
Take the skinless chicken longganisa out of the fridge and cut each log into three to four portions before peeling off the cling film (see notes after the recipe).
Fry the chicken longganisa over medium-high heat, rolling the sausages in hot oil for even cooking.
I prefer dried garlic and onion for making longganisa because the water content of their fresh counterparts will just make the longganisa too wet which is not a good thing for frying. The water will just create unnecessary steam inside the sausages which can cause them to split apart during frying. And the oil spatter... Oh, my goodness, I can live without that.If you like your longganisa sweet, feel free to double or triple the amount of sugar (personally, I am not a fan of sweet longganisa).Why add oil to the mixture? Chicken breast meat is fatless. Without the addition of oil, the chicken will not soften sufficiently and you'll get dry and dense longganisa.Why chill before frying? To firm up the mixture and allow it to retain its shape. At room temperature, the chicken mixture is simply difficult to handle.
Skinless Chicken Longganisa printed from for personal use only. Not for republication nor distribution.