High Protein Chicken Longanisa
Amp up your mealtimes with this High Protein Chicken Longanisa, a healthier twist on the classic Filipino sausage. Made with lean ground chicken breast, aromatic garlic, and a flavorful blend of soy sauce, vinegar, and spices like paprika and oregano, this recipe delivers bold, traditional longanisa flavors with a lighter, protein-rich profile. Whether you opt for tender skinless patties or authentic sausage casings, the juicy and caramelized sausages cook up to perfection in just 30 minutes. The addition of annatto powder gives the dish its signature golden hue, while a touch of brown sugar adds a subtle sweetness that balances the savory elements. Ideal for breakfast, lunch, or dinner, serve these sausages alongside steaming rice, fried eggs, and tangy pickled vegetables for a satisfying, well-rounded meal. Perfect for fans of healthy Filipino cuisine, this dish is a delicious blend of tradition and nutrition.
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Recipe Information
Ingredients
- 500 grams Ground chicken breast
- 8 cloves Garlic, minced
- 3 tablespoons Brown sugar
- 2 tablespoons White vinegar
- 2 tablespoons Soy sauce
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Oregano
- 0.5 teaspoon Annatto powder (optional)
- 2 tablespoons Cooking oil
- 500 grams Sausage casings (optional)
Instructions
In a large mixing bowl, combine ground chicken breast, minced garlic, brown sugar, white vinegar, soy sauce, paprika, salt, black pepper, oregano, and annatto powder (if using). Mix thoroughly until all ingredients are well incorporated.
Cover the mixture and refrigerate for at least 30 minutes to allow the flavors to meld. For best results, marinate the mixture overnight.
If using sausage casings, rinse them under cold water and soak in warm water for about 30 minutes. This makes them more pliable for stuffing.
Using a sausage stuffer or a piping bag with a wide tip, fill each casing with the chicken mixture. Twist or tie the sausages to your desired length.
Heat the cooking oil in a large frying pan over medium heat.
Place the longanisa sausages in the pan and cook them for about 15 minutes, turning occasionally until evenly browned and the internal temperature reaches 74°C (165°F).
Alternatively, for skinless longanisa, shape the chicken mixture into small patties or logs. Cook in the heated pan until browned on all sides.
Once cooked, remove the longanisa from the pan and drain on paper towels to remove any excess grease.
Serve the high protein chicken longanisa hot with cooked rice, eggs, and pickled vegetables for a complete meal.
Nutrition Facts
Calories |
1249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 3895 mg | 169% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 26.9 g | ||
| Protein | 160.2 g | 320% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 165 mg | 13% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1629 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
