Thursday, January 9, 2014

Longganisa With a Twist

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.

1 comment:

Micole said...

Definitely greater with vinegar on the side. Somehow it neutralizes the taste and the oiliness for me! Great Pinoy breakfast favorite!