- 2 cups chicken breast, ground
- 3 Tbsp. carrots, grated
- 3 Tbsp. Mexican turnips (singkamas), grated
- 1/4 cup garlic, minced
- 1/4 cup white sugar
- 1-1/2 tsp. salt
- 1 tsp. black pepper, ground
- 2 Tbsp. vinegar
- 1 Tbsp. soy sauce
- 1 tsp. hot sauce (optional)
- 1-1/2 yards pork sausage casing
- 1/2 cups water
- 2 Tbsp. cooking oil
In a bowl mix the chicken breast, carrots, turnips, garlic, sugar, salt, pepper, vinegar, soy sauce and hot sauce.
Refrigerate overnight. Then fill the casing with the meat mixture to desired length then tie ends with strings.
Hang in a ventilated place for a few hours then freeze to store the chicken longganisa.
To cook it, in a deep skillet, put the longganisa and pour half cup of water and 2 Tbsp. cooking oil.
Prick each sausages with a fork to prevent the longganisa from bursting.
Cook it until the liquid dries up and starts to sizzle.
Then fry the longganiza until golden brown.
Serve with sliced tomatoes.
Chicken Longganisa with Carrots