Chicken Longganisa – just saying it makes my mouth water. If you’ve got picky kids who won’t touch anything green or “weird,” you’re not alone. My mornings used to be a circus of “I-don’t-like-that” and dramatic sighs. You’d think I asked them to eat raw broccoli for breakfast. But discover this sweet Filipino sausage made with chicken? Oh man. Suddenly I’m a five-star restaurant around here. If you’re tired of cereal or bland toast, let’s make something that’ll actually get your kid excited at breakfast (honestly, you too).

Ingredients

Okay, this is the part most folks stress about, but really – relax. It’s so much simpler than you think.
You need:

1 pound ground chicken (I pick lean if I’m pretending to be healthy)
1/4 cup brown sugar (hello, sweet!)
1 tablespoon minced garlic (no, don’t skip it)
1 tablespoon soy sauce
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika (optional, but I always do it)
1 tablespoon vinegar (kind of important)
2 tablespoons oil for frying

That’s it. Nothing wild you can’t pronounce or find. If you like a little herby kick, sometimes a sprinkle of green onions is nice, but… up to you.

Mix ground chicken

Ready for the best part? Dump everything in a big bowl. Not very chef-y, I know. Use your hands (yes, it’ll feel cold and kind of weird). You want every bit coated – no pockets of sugar or bland spots. Get in there, squish it all together. It takes a couple minutes, but trust me, don’t rush.

When it looks kinda… sticky and blended, you’re done. I usually let it rest in the fridge for half an hour to soak up all that sweet and garlicky goodness. You can skip that step if you’re crazy hungry though, won’t judge. Eating Chicken Longganisa that tastes fresh and juicy makes all the difference, so mix well!

Arren from Cebu messaged me after trying this and said, “Even my husband who swears he hates chicken ate four pieces. Winner!” That right there is why I make it every week.

Form sausages

Now, most folks think sausages must be fancy or need some special skin. But for Chicken Longganisa? Nah. I just shape them with my hands into little logs – about the size of your finger (unless you have giant hands like my Uncle Rudy, then maybe… smaller). If it sticks, rub a bit of oil on your palms. Messy? Yes. Fun? Also yes.

Line them up on a plate. If you want, you can freeze extra ones at this point – which is super handy for busy mornings. This is literally my breakfast hack: make a whole tray and use them all week. I mean, brilliant, right? If you’re after more simple Filipino breakfast ideas, try this Filipino Breakfast Burrito Egg Rice Longganisa Style Chicken.

Pan-fry and serve

You’re almost there. Heat oil in a nonstick pan – I say medium heat, so things don’t get black before they cook inside. Line up the sausages. Don’t crowd ‘em, let them have some space.

Give it around 3-4 minutes per side, rolling them gently so each side gets browned. You’ll start to smell that garlicky, sweet aroma. (I’m always impatient here.) When they look caramelized and cooked through, you’re good! Drain on a few paper towels if you like. The trick is not overcooking; chicken dries out faster than drama at a family reunion.

Okay, maybe this is overkill, but here’s how to serve up Chicken Longganisa like a pro:

I love these with fried eggs and garlic rice (simple, classic, never fails).
Wrap any leftovers for easy school or work lunch – add some rice, boom, instant snack.
My kids love dipping theirs in banana ketchup for that ultimate sweet pop.

For something even cozier, try it alongside Arroz Caldo Filipino Chicken and Rice Porridge for Cozy Mornings – unbeatable during rainy sleepy days.

Common Questions

Q: Can I use turkey instead of chicken for Chicken Longganisa?
A: You sure can, but it’ll taste a bit different. Honestly, chicken is the gold standard here for a reason.

Q: Is Chicken Longganisa freezer friendly?
A: Yes, and you should! Freeze the shaped logs raw, then just fry ‘em up for a quick meal.

Q: How sweet is this recipe? Will my kid get a sugar high?
A: It’s pretty mild compared to store-bought versions. But if you want even less sweetness, just use less sugar.

Q: What sides go with Chicken Longganisa?
A: Fried eggs, garlic rice, fresh sliced tomatoes, or even a scoop of chicken arroz caldo on the side. Get creative!

Q: Can I bake them instead of frying?
A: Yep! They won’t be quite as crisp, but if you want to go lighter, bake at 375°F until golden and cooked through.

Why Kids (and Honestly, Adults) Go Nuts for This

So, to wrap this yummy mission up – Chicken Longganisa is one of those recipes that’ll sneak onto your weekly meal plan over and over. You only need basic stuff. It’s a breeze to mix up. The smell alone will bring people to the kitchen, like some sort of breakfast siren.

I honestly think more parents should skip the sugary cereal and try things like skinless chicken longganisa for a fun twist. And don’t forget, Filipino recipes are super flexible, so play around – add a splash of Chicken Binakol Coconut Water Chicken Soup for a totally different breakfast vibe.

Best part? You don’t have to be a chef. Or even like measuring things perfectly. Kids love it. Grownups hog the leftovers. If you ever wanted a breakfast upgrade, well… Chicken Longganisa is about as close as you’ll get to a guaranteed win without ever leaving home. Now go make your kitchen smell fabulous.

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