Food Business · Processed Meat

Skinless Chicken Longganisa



  • 1 kilo ground chicken breast
  • 1/2 tbsp turmeric powder
  • salt and pepper to taste
  • 1 head garlic, crushed and finely minced
  • 2 tsp. sweet tomato sauce
  • 2-3 stalk kinchay, (chinese parsley),finely chopped
  • 1/3 cup apple cider vinegar
  • 1 tbsp. sugar
  • 1 1/2 tbsp corn starch
  • cooking oil


Mix all ingredients. Put in a covered container and chill overnight.

Roll desired amount of the mixture into balls using your hands, roll to form log sausages. ( use plastic or thin wax paper to wrap the sausage logs so they set in place and avoid sticking to each other)

Arrange side by side each other in a container with lid or wrap in a waxed paper, keep covered and refrigerate for 3 days to cure.
How to cook:

Boil the skinless longganisa in 1/4 cup of water, let it boil until all water evaporates leaving just the fats from the longganisa .

Stir fry on its own fat for 3-5 minutes or until skin become reddish brown and caramelized.

Add more oil if necessary.

Serve with hot plain rice or fried rice.


Adapted from:

photo by: rosals.iloilo