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  • 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 cornstarch
  • cooking oil


  1. Mix all ingredients. Put in a covered container and chill overnight.
  2. 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).
  3. 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:

  1. Boil the skinless longganisa in 1/4 cup of water, let it boil until all water evaporates leaving just the fats from the longganisa .
  2. Stir fry on its own fat for 3-5 minutes or until skin become reddish brown and caramelized.
  3. Add more oil if necessary.
  4. Serve with hot plain rice or fried rice.

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