A healthy version of the popular filipino breakfast sausage made into patties using lean ground meat. These healthy Filipino Longanisa Patties can be served for breakfast, brunch, lunch, or dinner.
HEALTHY FILIPINO LONGANISA PATTIES OVERVIEW
Usually, filipino longanisas are in a sausage-like form. Longanisas are rolled into a casing added with the ugly preservatives. You definitely do not need that! Your body deserves to be healthy. As you noticed my Instagram stories, I tweaked the infamous popular Filipino Longanisas into a healthier version.
Guess what I used? Turkey!! Yes, LEAN GROUND TURKEY! You’ll be surprised that these longanisa patties tastes similar to the traditional Filipino Longanisa made of ground pork!
I’m forreals Tootz! You gotta make these filipino longanisas and turn them into patties!
- Lean Ground Turkey or Any Lean Ground Meat
- Coconut Palm Sugar or Brown Sugar
- Apple Cider Vinegar + White Vinegar
- Liquid Aminos
- Whole Garlic Bulb
- Black Pepper, Smoked Paprika, and Garlic Powder
HOW TO MAKE THESE FILIPINO LONGANISAS PATTIES
You’ll need some good lean ground meat. All of the longanisas posted here are made with lean ground turkey. I bought about 3 packages on sale and kept them in the freezer. I have made Sweet Ground Turkey and Turkey Meatloaf Muffins.
First of all, using lean ground turkey will require over seasoning to add flavor. Lean ground turkey has less fat than the ground pork used in the store bought longanisas. Of course, there are more flavors using the ground pork because of the fat inside of its casing.
Have you ever noticed when you cut open the longanisas from the Filipino restaurant? In this recipe, we’ll stick to the lean ground turkey for it’s benefits.
You’ll want to mix everything in a bowl with your fingers. We’re going to get down and dirty with this gentle fowl. It’s best to marinate the longanisa mixture overnight.
If you’re super HANGRY, then chill the mixture covered with cling wrap over. Place it in the fridge for atleast an hour. This will help you mold the longanisa in shape too. Heat your ghetto pan like mine with oil. Okay, I know I need a new pan cause we now inherited an electric stove that came with the new house. Place about a good scoop of the longanisa mixture on the oil. Flatten to form a patty.
Next, fry the patties until a darkish brown color. You’ll notice the carmelization happening from the coconut sugar. Add a splash of water to prevent the patties from being sticky. Then flip the patties over and fry for about 4-7 minutes depending on how brownish it gets. You’ll see it will be sticky with a bit of brownish to the patties. Set asisde until ready to serve.
WHY ISN’T IT RED LIKE THE TRADITIONAL FILIPINO LONGANISAS?
Hello?! It’s called artificial colors. The fake chemical used to make the red color. Some add annatto or achiote seeds to make the red color affects. You may want to start reading the ingredients label when you purchase products. I used coconut sugar to get the brownish color affect. I would’ve gone the extra healthier route by using red beets for the natural red food coloring.
WHAT TO PAIR THESE FILIPINO LONGANISAS WITH?
I highly recommend serving my Filipino Garlic Vinegar sauce. The tangy sauce has tomatoes and a bits of garlic and red onions which compliments the longanisas.
A fried egg over rice is the traditional way to serve these longanisa patties. Both my Filipino grandmomsies served it that way. This is called a “Silog”. The term “Silog’ is a Filipino way of serving a fried egg accompanied with garlic fried rice. (Just a little Filipino Culture for you!)
Stuff them inside a sandwich. I used a croissant to make a Filipino Fusion type of breakfast sandwich. Stop buying those longanisas at the Filipino/Asian grocery stores. Even ordering from the Filipino restaurant. Yes, this includes my family and friends too! I see all of your Facebook and Instagram posts. Hopefully, I can change your mind to make your own longanisas.
JOCK MY OTHER FILIPINO RECIPES
AIGHT I’M OUTRO…
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- 1 lbs Lean Ground Turkey or any Lean Ground Meat
- 1 small whole Organic Garlic bulb (finely minced)
- 3 tbsp Organic Coconut Sugar
- 2 tbsp Organic Apple Cider Vinegar + 1 tbsp Water to dilute
- 1 tbsp Liquid Aminos or Low Sodium Soy Sauce
- 1 tbsp Garlic Powder
- 1 tsp Smoked Paprika
- 1 tsp Cracked Black Pepper
- 1-2 tbsp Organic Extra Virgin Coconut Oil
- 1 cup of #Flattery
- Marinate overnight in fridge (or for an hour if you can’t wait). This is just to harden and mold the mixture into patties.
- Heat oil in a medium skillet over medium heat. Form about 1-2 tbsp into a ball and flatten in a skillet. Add more if you want your patties bigger. Fry both sides for about 4-5 minutes or until golden brown in color. You’ll notice the sugar starts to caramelize and become sticky in the pan. Add a splash of water to prevent the patties from being sticky.
- Serve immediately over rice and top off with a fried egg or make it into a breakfast sandwich.
Nutritional information for the recipe is provided as a courtesy and is an approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.