With a recipe this simple, you'll be making your own preservative-free longganisa from now on.
Serves 4 to 6
Prep Time 20 minutes
Cooking Time 10 minutes
For the marinade
1/2 cup brown sugar
4 tablespoons Worcestershire sauce
4 teaspoons fine salt
2 tablespoons liquid seasoning
1 tablespoon hot sauce
1 tablespoon garlic, minced
1 teaspoon freshly cracked black peppercorns
1 kilo ground chicken
200 grams ground pork fat
vegetable oil for frying
garlic rice and scrambled eggs, to serve (optional)
1 Make the marinade: In a large bowl, mix together all ingredients.
2 Add ground chicken and pork fat; mix thoroughly by hand. Form into thin logs and wrap each sausage in wax paper if desired. Marinate in the refrigerator for 3 hours or overnight. Drain marinade, place sausages in a covered container, and store in the freezer until ready to cook.
3 When ready to cook, thaw sausages. Heat about 1 tablespoon oil in a frying pan. Fry a few sausages at a time for 6 to 8 minutes or until sausages are cooked through. Serve with garlic rice and scrambled eggs, if desired.
Photography by Patrick Martires | Food Preparation by Carina Guevara-Galang | Styling by Rachelle Santos | Props from Saizen (plastic and enamel containers)
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