Longsilog (sweet sausages with garlic rice and egg)

A Filipino breakfast plate: sweet, garlicky homemade sausage (longganisa), garlic fried rice (sinangag) and fried egg (itlog). The sausage varies by region; this is the sweeter, skinless version.

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Method

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1. Knead the minced meat with the sugar, soy sauce, vinegar, grated garlic, paprika, salt and pepper.
2. With wet hands, shape into 8 sausages, about 8 cm long and finger-thick (without casing, this is skinless longganisa). Place on baking paper and refrigerate for 15 minutes to firm up. ⏱ Timer: 15 min
3. Put the sausages in a pan with the water and 1 tbsp oil, and simmer covered over medium heat for 8 minutes, then fry uncovered until the water evaporates and the sugar caramelises them on all sides. ⏱ Timer: 8 min
4. For the garlic rice, fry the finely chopped garlic in a wok in 2 tbsp oil until golden brown, add the broken-up rice, season with salt, and fry over high heat for 4-5 minutes. ⏱ Timer: 4 min
5. Fry 4 eggs in the remaining oil.
6. Serve rice, 2 sausages and an egg per plate, with fresh or pickled vegetables.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The shaped, raw sausages can be frozen, and can also be cooked from frozen, it just takes longer to simmer.
• Because of the sweet-salty flavour, tangy atchara or a little chilli vinegar goes well with it.

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• Bánh mì thịt (Vietnamese baguette with pork and pickled vegetables)
• Bánh cuốn (steamed rice sheet rolls with mushroom and pork filling)

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