Chicken Longganisa Recipe Skinless Homemade (High-Protein Filipino Sausage)

Chicken Longganisa Recipe Skinless Homemade is the kind of recipe that earns a permanent spot in your weekly rotation once you make it the first time. Traditional longganisa, the beloved Filipino breakfast sausage, is typically made with pork and encased in natural casings that require sourcing and preparation most home cooks skip. This version strips that barrier away entirely, using lean ground chicken and no casing at all. The result is a high-protein sausage log that is genuinely accessible on a weekday morning. At 24 grams of protein per serving and only 198 calories, it sits in a nutritional category most store-bought sausages cannot touch. The fat content stays at 8 grams, and the carbohydrates come in at 7 grams, most of which carry flavour rather than empty filler. For anyone tracking macros, eating dairy-free, or trying to get more protein from whole food sources, this recipe does the work without compromising on that sweet and garlicky flavour that makes longganisa so recognisable at the Filipino breakfast table.

Lean ground chicken is the foundation here, and it earns its place for concrete reasons. Chicken is one of the leanest animal proteins available, delivering a strong amino acid profile while keeping saturated fat low. Six cloves of garlic go into this mix, and that quantity is not decorative. Garlic contains allicin, a compound with known antimicrobial and anti-inflammatory properties, and it also provides the punchy aromatic base that defines longganisa's character. Reduced-sodium soy sauce contributes umami depth and saltiness while keeping sodium lower than standard soy sauce. Coconut sugar and raw honey together create the sweet note that balances the savoury, and coconut sugar has a lower glycaemic index than refined white sugar, meaning it raises blood glucose more gradually. Apple cider vinegar adds a mild acidity that brightens the overall flavour profile and helps tenderise the meat slightly during marination. Smoked paprika brings colour and a subtle smokiness that mimics the depth you would normally get from curing. Dried oregano, black pepper, and a restrained amount of sea salt round out the seasoning without overloading the sodium count.

When the mixture comes together, it looks like a rustic, spiced ground meat blend with flecks of garlic and paprika throughout. The smell when it hits the pan is immediate and warming, garlic caramelising in olive oil with sweet notes from the coconut sugar catching the heat. The sausages are formed by hand into small logs or ovals, which is part of what makes the skinless format so practical. You do not need any special tools. As they cook in a pan with a splash of water and olive oil, the water steams them gently at first, keeping the inside moist while the outside starts to colour. Once the water evaporates, the exterior begins to caramelise properly, forming a slightly sticky, bronzed crust that contrasts with the tender interior. The texture is firm but not dense, with a bite that feels satisfying without being heavy. The taste is sweet, garlicky, and faintly smoky with a mild vinegar tang that keeps it from feeling cloying. It is a layered flavour profile in a very compact sausage.

This recipe is built for people working toward specific health goals. The 24 grams of protein per serving supports muscle repair and satiety, making it a strong choice for anyone in a fat loss phase or building lean muscle. Because it uses lean chicken and olive oil rather than pork fat, the saturated fat load is significantly lower than traditional longganisa, which matters for cardiovascular health over time. The recipe is naturally dairy-free, so it fits anyone with lactose intolerance or a dairy-free dietary preference without any modification needed. The carbohydrate count is low enough to fit a moderate low-carb approach, and the sugar comes from natural sources with functional roles in the recipe rather than from refined additives. Families with children who are accustomed to the sweetness of traditional longganisa will find this version familiar enough to accept. Athletes eating a high-protein breakfast before training, meal preppers building a weekly protein source, and home cooks trying to bring Filipino flavours into a more balanced eating pattern all have genuine reasons to keep this recipe on hand.

Meal prep is where this recipe genuinely shines. You can mix the seasoned chicken by hand, form the sausage portions, and refrigerate them raw on a parchment-lined tray for up to 24 hours before cooking, which actually improves the flavour as the garlic and spices penetrate the meat more deeply. Cooked longganisa keeps well in an airtight container in the refrigerator for up to four days. For longer storage, freeze the raw formed sausages on a tray until solid, then transfer to a freezer bag where they keep for up to two months. Reheat cooked ones in a pan over medium heat with a small splash of water to restore moisture, or warm them in a 175 degree Celsius oven for about ten minutes. For variations, try adding a teaspoon of fish sauce in place of some of the soy sauce for a more savoury, traditional depth. A pinch of cayenne or chilli flakes works well if you prefer heat. You can also form smaller cocktail-sized pieces for a high-protein snack option. Find the full measurements and step-by-step instructions in the recipe card below.