Chicken Longganisa Recipe: Filipino-Style Sausage with Spiced Pork Filling

This chicken longganisa recipe brings the bold, aromatic flavors of Filipino sausage-making to your kitchen with a twist—using chicken for a lighter yet equally satisfying result. Growing up in small-town Georgia, I learned that pork isn’t the only meat that can carry rich, spiced flavors, and this recipe proves it.

The blend of garlic, vinegar, and spices creates a filling that’s both savory and slightly sweet, perfect for breakfast or festive gatherings.

The key to authentic longganisa lies in the spice mixture—calamansi (or lime), black pepper, and a touch of sugar balancing the heat. Unlike traditional versions, this recipe uses ground chicken thighs for moisture and tenderness, then carefully stuffs the mixture into casings (or molds if you’re avoiding them).

The cooking method—boiling followed by frying—ensures a crispy exterior and juicy interior, just like the sausage you’d find at a Filipino merienda.

Once cooked, the sausage delivers a perfectly browned crust with a filling that’s aromatic and flavorful, not overpowering. Serve it sliced thin over garlic rice, paired with atchara (pickled papaya), or grilled with steamed vegetables for a meal that feels like a taste of the Philippines.

This recipe is foolproof, with steps that are straightforward yet yield restaurant-quality results every time.

For those who prefer a sweeter version, add a bit more brown sugar to the filling, or keep it savory with extra black pepper. The beauty of longganisa is its versatility—it works as a breakfast staple, a party appetizer, or even a hearty main dish.

Let’s get started on making yours!

Ingredients for chicken longganisa

Pantry staples plus a few specialty items for authentic Filipino sausage flavor.

The ground chicken thighs are non-negotiable—93% lean gives you that perfect balance of moisture and texture. Costco or local butchers usually have the best prices for bulk ground meat. If you can’t find calamansi juice, lime juice works in a pinch, though it’ll lack that signature tang. The brown sugar should be light for a more delicate sweetness, but dark works if that’s what you’ve got. For the sausage casings, Butcher’s Brand is reliable, but natural hog casings are ideal if you’re feeling adventurous. Pre-soak them in warm water for 30 minutes before using.

No calamansi? Lime plus a pinch of salt gets you close. Running low on brown sugar? White sugar at half the amount works, but the color will be off. The ground black pepper should be freshly cracked—pre-ground loses potency fast. For a spicier version, add a pinch of cayenne. If you’re avoiding casings, silicon sausage molds from Amazon or Williams Sonoma are a great alternative. The vegetable oil for frying should have a high smoke point—Avocado oil is perfect if you want to splurge.

Ground chicken keeps best in the fridge for 2 days once opened, so use it quickly. The sausage mixture can be prepped ahead and refrigerated for 1 day before stuffing. Once cooked, store longganisa in an airtight container for 5 days or freeze for 3 months. Slice thinly and reheat in a pan for crispy edges. The filling reheats beautifully, so leftovers make great sandwiches or rice toppings.

Step-by-step instructions for chicken longganisa

Here’s the method for crafting authentic Filipino-style sausage with a perfectly balanced spiced filling.

In a large mixing bowl, combine the 1.5 lb ground chicken thighs, 0.5 cup calamansi juice, 0.25 cup canola oil, 2 tbsp white vinegar, 0.25 cup brown sugar, 1.5 tbsp ground black pepper, 1.5 tsp salt, and 1 tsp ground cumin. This combination creates the signature tangy-sweet balance that defines longganisa.

Using your hands or a sturdy wooden spoon, mix thoroughly until the ingredients come together into a cohesive, slightly sticky paste. The mixture should be uniform in color and texture, with no dry spots remaining. This step is crucial for ensuring even flavor distribution throughout the sausage. If the mixture feels too dry, add 1-2 tablespoons of water to help bind it together.

Soak the 1 package sausage casings in warm water for 10-15 minutes until pliable and easy to work with. This prevents tearing when you stuff the mixture. Drain and rinse the casings thoroughly before using.

Attach a sausage stuffer or a large piping bag fitted with a wide tip to the mixing bowl. Gently press the mixture into the casings, starting at one end and working your way along. Maintain steady pressure to avoid air pockets, which can cause the sausage to burst during cooking. Leave about 3-4 inches of empty casing at the end to tie off later. For a traditional look, twist the sausage into 6-inch links as you go.

Once all the casings are filled, tie off the ends securely with kitchen twine. Place the stuffed sausages on a plate and refrigerate for at least 30 minutes (or up to 2 hours). This chilling step is essential—it firms up the mixture, making it easier to handle and ensuring the sausages hold their shape during frying.

While chilling, prepare a large skillet or deep fryer with 2 cups vegetable oil heated to 350°F. Use a deep-fry thermometer to monitor the temperature—this precision prevents burning while ensuring a golden-brown crust. The sausages should float when ready, which typically happens within 1-2 minutes of immersion.

Carefully lower the chilled sausages into the hot oil using a slotted spoon or tongs. Fry in batches if necessary to avoid overcrowding, which can lower the oil temperature and lead to greasy sausages. Cook for 12-15 minutes, turning occasionally, until the sausages are deep golden brown and the internal temperature reaches 160°F.

Drain the fried sausages on a wire rack or paper towel-lined plate to remove excess oil. The sausages should retain their shape with a crisp exterior and juicy interior. If the oil temperature drops below 325°F at any point, increase the heat slightly and add 1-2 minutes to the cooking time to compensate.

Let the sausages rest for 5 minutes before serving to allow the juices to redistribute. Slice into ½-inch rounds and serve immediately with traditional Filipino sides like garlic rice, atchara (pickled papaya), or a fresh mango salad. The balance of sweet, tangy, and savory flavors makes this sausage perfect for breakfast or as a snack.

For best results, use the sausages within 2 days of making them. If storing, keep them refrigerated in an airtight container. The flavor intensifies slightly as it sits, but the texture remains best when freshly prepared.

Creative variations of this dish

Sweet vs. Savory

Traditional longganisa balances sweet and savory perfectly, but you can tweak this ratio. For a sweeter version, increase the brown sugar to ½ cup and add 1 tsp cinnamon—this works beautifully with breakfast dishes.

I’ve made this version for Sunday brunches with a touch of grated apple in the filling for extra depth. 🍎

For a savory kick, reduce sugar to ¼ cup and boost black pepper to 2 tbsp. Add ½ tsp ground coriander for warmth, or 1 tsp smoked paprika for a BBQ-inspired twist. This version pairs well with spicy Filipino dishes like sinigang or kare-kare.

Breakfast vs. Snack

Morning meals call for a lighter touch—use ground chicken breast (not thighs) and cut sugar to 2 tbsp. Serve with garlic rice, a fried egg on top, and calamansi slices for brightness.

This combo is a staple in Filipino merienda (afternoon snacks) but works just as well for breakfast. ☀️

For snacking or parties, go bold: use ground pork (if you want to stray from chicken) and add 1 tbsp soy sauce for umami. These sausages hold up perfectly when sliced thin and served with pickled vegetables or cheese sticks on a charcuterie board.

Regional Twists

In Visayas, longganisa often includes grated coconut (about ¼ cup) and lemongrass paste for a fragrant, tropical note. I’ve adapted this by blending 1 stalk lemongrass with the garlic before mixing—it adds a citrusy aroma that’s unforgettable. 🌴

For a Manila-style version, swap calamansi for lime juice and add 1 tsp fish sauce (like Red Boat) for depth. This version is leaner and pairs well with grilled vegetables or sinigang soup. The fish sauce adds a subtle umami that balances the tang.

No-Casing Options

Skip the casings entirely by shaping the mixture into patties (about ½-inch thick) or logs (using a silicone sausage mold). Press firmly and chill for 1 hour before pan-frying in 1 tbsp oil per side for 4-5 minutes until golden.

These work great for breakfast sandwiches or as a tapa (grilled skewer) appetizer. 🍴

For stuffed peppers, mix the filling with 1 cup diced bell peppers and ½ cup cooked rice, then stuff into halved bell peppers. Bake at 375°F for 20 minutes—this is a crowd-pleaser at potlucks. The peppers add natural sweetness that complements the sausage perfectly.

Frequently asked questions