Chicken Longganisa Recipe: Sweet and Garlicky Filipino Sausage at Home

This homemade version brings authentic Filipino flavor to your kitchen. The balance of sweet and garlicky notes defines this beloved sausage.

Ground chicken becomes the perfect canvas for traditional longganisa seasoning. I’ve refined the spice blend to capture that signature taste without complicated techniques.

The result is juicy, flavorful sausages that brown beautifully in the pan. Each bite delivers the familiar sweet-savory profile that makes this dish a breakfast favorite.

Serve with garlic rice and atchara for a complete meal. This recipe makes it easy to recreate a taste of the Philippines at home.

Ingredients for Chicken Longganisa

Ground chicken plus a few pantry spices create this beloved Filipino sausage at home.

The chicken is key here. Thigh meat gives you that juicy texture—breast works but dries out faster. I grab mine from Whole Foods since their ground chicken is always fresh, but any trusted butcher or Costco works too. For the garlic, fresh is non-negotiable—it’s doing most of the flavor heavy lifting. Use a microplane if you hate mincing (worth the extra minute).

No ground chicken? Ground turkey or pork works in a pinch. Swap the soy sauce for fish sauce or Worcestershire if you want a different umami kick. Out of brown sugar? Coconut sugar at 1:1 ratio. The vinegar can be apple cider or rice vinegar—whatever’s open. Skip the food coloring if you’re not into it (I usually do). For casings, collagen casings from a butcher shop are easier to work with.

The mixture stays fresh in the fridge for 2 days before stuffing. Cooked sausages keep for 5 days refrigerated or freeze for 3 months. I portion them into freezer bags so breakfast is sorted for weeks. Reheat from frozen in a pan with a little oil—crispy outside, juicy inside.

Step-by-Step Instructions for Chicken Longganisa

This traditional process transforms simple ingredients into a flavorful Filipino sausage with ease.

Step 1: Prepare the Filling Mixture

In a large bowl, combine the 1.5 lb Ground Chicken with finely minced 8 cloves Garlic Cloves. The garlic should be minced to a near-paste consistency for even flavor distribution throughout every bite.

Add the 2 tbsp Soy Sauce, 2 tbsp Vinegar, and 0.25 cup Brown Sugar. I like to use packed brown sugar for that deep caramel-like sweetness that balances the tang. Mix gently with your hands or a fork until just combined—overworking can make the mixture tough.

Stir in the 1 tsp Ground Black Pepper, 1 tsp Paprika, 1 tsp Dried Oregano, 0.5 tsp Dried Thyme, crushed 2 whole Bay Leaves, and 1 tsp Salt. The bay leaves should be lightly crushed to release their aroma but not ground completely.

Step 2: Incorporate the Binding Liquid

Gradually pour in the 0.25 cup Water while mixing continuously. This helps distribute the liquid evenly and creates a slightly sticky mixture that binds well. The texture should be moist but not soupy—just enough to hold together when shaped.

If using, add the 0.25 tsp Red Food Coloring at this stage. Mix thoroughly until the color is uniform throughout. Real talk: the food coloring is traditional for that signature bright hue, but you can omit it for a more natural look without affecting flavor.

Step 3: Stuff the Sausage Casings

Prepare the 12 pieces Sausage Casings by rinsing them under cold water and soaking in water for 30 minutes to make them pliable. Slide the casing onto the nozzle of a sausage stuffer or piping bag, leaving a 2-inch overhang.

Fill the casing with the chicken mixture, being careful not to overfill. You want a snug but not tight fit—about 3-4 inches of mixture per link. Twist the casing at intervals to create individual sausages, tying off the ends with kitchen twine if desired.

Step 4: Rest and Cook the Longganisa

Let the stuffed sausages rest in the refrigerator for at least 2 hours or overnight. This resting period allows the flavors to meld and the casings to set, preventing them from bursting during cooking.

To cook, heat a skillet over medium heat with a small amount of oil. Add the longganisa and cook for 8-10 minutes, turning occasionally, until the casings are golden brown and the internal temperature reaches 165°F. The sugar in the mixture will caramelize beautifully, creating that characteristic slightly crisp exterior.

Serve warm with garlic fried rice and a side of vinegar for dipping. The sausages should be juicy with a perfect balance of sweet, garlicky, and slightly tangy flavors in every bite.

Regional Styles of This Recipe

Vigan Style

This Northern Luzon version leans heavily into the vinegar element, using 4 tbsp cane vinegar for extra tang. The garlic is doubled to 12 cloves, creating a pungent, sharp profile that cuts through the richness. I first tried this in a small Vigan eatery—it changed my perspective on longganisa forever. 🗺️

Lucban Variation

From Quezon province, this style adds 1 tbsp annatto oil for color and a distinctive earthy note. The mixture is slightly drier, with 1 cup crushed pork cracklings mixed in for texture. I source my annatto from Filipino markets in Atlanta—it’s worth seeking out.

Hamonado Twist

Inspired by hamonado’s pineapple sweetness, this version includes ¼ cup crushed pineapple and 1 tbsp pineapple juice in the mix. The result is sweeter with a subtle tropical brightness. I’ll admit I was skeptical at first, but it’s a crowd-pleaser at my farm breakfasts.

Spicy Bicolano

The Bicol region’s love of coconut and chili shines here. Add 2 tbsp coconut milk powder and 1 tsp siling labuyo (bird’s eye chili) to the base recipe. The heat builds slowly, balanced by the sweetness. Handle those chilies carefully—they pack serious punch.

Negros Sweet Style

This version amps up the sugar to ½ cup brown sugar and adds 1 tsp vanilla extract for a dessert-like quality. It’s almost like eating candy—perfect for those with a sweet tooth. I serve these with queso de bola for a real Negros-style treat.

Frequently Asked Questions