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Why We Love Longganisa in Three Easy Recipes

The ideal breakfast, according to me, would be a plateful of sizzling hot longganisa fried to perfection, with garlic fried rice, eggs fried sunny side up and a pot of black coffee. Longganisa, these luscious links of pork encased in hogskin casings, are our local answer to the Spanish chorizo. They come in many variants, as each Philippine region has its own signature flavoring and coloring.

Respected food writer Doreen Fernandez identified two types of longganisa: the hamonado or sweet, and the recado or spicy, vinegar-flavored sausages. And while they make for wonderful breakfast food, these little links are packed with so much flavor that they make the ideal ingredient to add to a dish to make it better. Even a little bit will go a long way.

Cotton Sevilla of Sevilla&Sons shares some easy ideas to get creative with longganisa, but she does say the best way to enjoy it is simply fried or grilled, with the fattiness of the meat offsetting its crispy charred skin.

Sevilla&Sons products range from the classic Filipino regional longganisa to other gourmet sausages. They are made by hand in small batches, to ensure the best quality and flavor.

 

Vigan Longanisa Pasta

 

Bursting with garlicky, salty-spicy flavor, the famous Vigan longganisa is the perfect meat if you want pasta with a Pinoy touch. You can render the fat of the longganisa in the pan and use it as a “sauce” for the pasta, binding the longganisa’s bold flavor even more. You can also punch it up by adding chili flakes. Or add Vigan longganisa to pasta with a cream-based sauce.

Serves 4 to 6

  • 500 grams fettuccine pasta, cooked according to package directions
  • 1/4 cup olive oil?
  • 1/2 cup chopped garlic?
  • 500 grams Vigan longganisa, skinless (hubad)?
  • 1/2 cup cherry tomatoes, halved?
  • 2 tablespoons sliced black olives?
  • fresh parsley or basil, chopped

1. In a saucepan, heat olive oil. Add chopped garlic and cook Vigan longganisa.?

2. Add cherry tomatoes and black olives. Cook for about 8 minutes.

3. Add cooked pasta and toss gently to coat with the sauce. Garnish with parsley or basil before serving.

 

Grilled Ilonggo Longganisa Skewers

 

Inspired by grilled chorizo kebabs so popular in tapas bars all over Spain, this is so easy you can make it every weekend. And your guests will love them. The bold red Ilonggo longganisa is sweetish and fatty, but ?you can use any longganisa you want. A nice variation is to thread longganisa with cherry tomatoes, fish fillets, red onions and serve with baguette—perfect for your cookout party.

Serves 4

  • 12 Ilonggo longganisa?
  • 1 zucchini, cut into cubes
  • 1/4 cup roasted garlic?
  • 8 shallots, peeled?
  • 1 cup pineapple chunks, drained

1. Preheat the griller. On metal skewers, thread Ilonggo longganisa, zucchini, roasted garlic, shallots and pineapple chunks.?

2. Grill skewers for about 15 minutes or until longganisa are cooked through.

 

Spanish Sausage Rice Casserole

 

There’s nothing more comforting or savory than ?a rice casserole in all its flavorful glory. Sausage makes for the perfect addition. This dish is so easy to make and lends itself to many variations. Add green peas, bits of chicken, and top with fried egg. Cook with jasmine rice and sprinkle with basil, oregano, and thyme. Punch up the flavor with chili or cayenne pepper. It’s all good.

Serves 4 to 6

  • 1/4 cup olive oil?
  • 1 tablespoon chopped garlic?
  • 1/4 cup minced shallots
  • 2 Spanish sausages, sliced?
  • 2 cups rice, uncooked
  • 1/2 cup cooked red kidney beans?
  • 2 1/2 cups beef stock
  • salt and pepper, to taste
  • chopped chives, optional
  • chopped parsley

1. In a pot, heat oil and sauté shallots and garlic until fragrant.?

2. Add sausages and fry until golden in color. Add rice and kidney beans, mix well to coat with

oil. Season with salt and pepper.?

3. Pour in stock and cook rice until all liquid is absorbed, about 30 minutes.

4. Transfer to a serving plate and garnish with chives or parsley if desired.

 

 

A longer version of this article appeared in FOOD Magazine, Issue 1 2017

Recipes by Cotton Sevilla

Photos by Paul del Rosario

Food styling by Tina Concepcion Diaz

Set styling by Athena Fregillana