Turkey skinless longanisa

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.

Comments

Jescel said…

hey.. i've got a similar ingredient. I don't use egg in mine though. I think the sugar in the meat when it caramelizes during cooking is enough to bind them. I add a bit of vinegar too. i've even made them with beer (sarah ibarra's recipe) :o) yum!

May 14, 2009 at 7:03 AM

Connie's Kitchen said…

Thanks Jes! The original recipe with pork doesn't use eggs. However since it's turkey meat with no fat(get's a bit dry) I thought I'd add an egg just to make it more tasty!

May 16, 2009 at 9:04 AM

Tangled Noodle said…

This is wonderful! I love longanisa but don't usually buy it because it seems too high-cal with all that fate. I'm definitely going to make your chicken/turkey version! Woo-hoo!

May 17, 2009 at 8:24 AM

Connie's Kitchen said…

That's great Tangled Noodle. This recipe tastes really good without the FAT!

May 18, 2009 at 9:12 AM

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