Longganisa/ Longaniza is a famous breakfast food, sausage made of ground meat, usually with a sweet or garlicky taste. Traditionally cooked by simmering it in small amount of water until dry, poked with a fork so it's natural oil spurts out, then fried using its own oil.
My choice of Longganisa is skinless, lean and not too sweet. I like serving a regular skinless Longganisa in different ways, here's one:
Servings: 2- 3
- 5-6 Longganisas chopped into small pieces.
- 1 tbsp olive oil
- 1 whole fresh garlic minced, or about 2 tbsp of processed garlic bits.
- 1/2 tsp of lemon juice/ orange or calamansi juice
- In a pan, heat 1 tbsp olive oil.
- Saute minced garlic until light brown.
- Add chopped Longganisa (skinless or not).
- Stir fry for about a minute on medium heat.
- Add lemon juice or any unsweetened citrus juice available.
- Stir fry for another 30 seconds.
Serve it with hot rice, some eggs and slices of fresh tomatoes.
Often times, I eat Longganisa with vinegar on the side. With this recipe, the tangy taste that the vinegar's suppose to give is already mixed with the Longganisa thru the fresh citrus juice.