For a year now, been avoiding pork products due to health reasons. One of my old favorite breakfast sausage was the longanisa (from its Spanish origin) due to it's sweet, salty and spicy nature compared to the regular sausage. The original longanisa is made with pork and its fat encased in skin (intestines). This recipe, you will find out is skinless and I've used ground turkey but feel free to use ground chicken is just as good.
Mix in a large bow:
1lb Butterball fresh ground turkey
1/4 c Dark brown sugar
1T sea salt
1 1/2 T Worcestshire sauce (this one is a must)
1t smoke flavoring (optional)
3T low sodium soy sauce
1T minced garlic
1tsp garlic powder
1t black powder
1/8 t cayenne pepper for extra kick
1/2 t annato coloring to make it red (optional)
1 egg, mix with the rest of the ingredients as binder.
Fry 1tsp of mixture in oil and taste. Adjust your seasoning (sugar if you want it sweeter , etc) I find that tasting the food in the process is the only way to make it taste good.
Roll 2tsp of mixture in a saran wrap like in a sausage. Put in a ziploc bag and refrigerate if you will be cooking it or freeze leftovers.
To cook, simply fry in olive oil until dark brown. Note: turkey cooks faster than pork, so try not to overcook it (usually we wait till the sugar gets burnt) otherwise it will get dry.
Serve with white Jasmin rice or garlic fried rice.
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