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Dec 8, 2008 11:29 AM

So I bought some Longanisa,

At a new Asain market I came across Longanisa fresh in their meat case.
I bought some but I really don't know what to do with it.... Seems it's usually served for breakfast with rice? What kind of rice?

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  1. I serve it for breakfast alongside fried rice (made with leftover scented jasmine rice, minced garlic, chopped onions and tomatoes, ground pepper and Maggi sauce) and eggscooked with lots of onions and garlic. Yum.

    1. I cook it in the oven and then slice up and let people eat with steamed scallion buns and a tangy slaw. We tear off some bun and use it to wrap the sausage and slaw. Just went to take a pack out of the freezer. Thanks for the reminder.

      3 Replies
      1. re: torty

        Can you describe these steamed scallion buns? Are they something you make? They sound delicious.

        1. re: MMRuth

          I believe they are those mantou you made for the Momofuku pork bun recipe except that there are bits of chopped scallions throughout. I've seen it sold ready made in Asian markets. They look something like this (not necessarily in that shape):

          1. re: Miss Needle

            That was my suspicion, and I love the idea of adding chopped scallions throughout. Thanks.

      2. I've served with with eggs. The sweetness of the sausage goes well with the breakfast theme -- kind of like the whole American pork sausage with maple syrup and egg thing.

        1. longanisa is delicious garlicky sausages that are great for any meal. My preferred method is to simmer than in about an inch of tamarind water and since you can ruin a good frying pan with sausages I use a iron skillet and line it with aluminum foil to make the clean up easier

          2 Replies
          1. re: iowastate

            Why do sausages ruin a frying pan any more than any other meat?

            1. re: rjbh20

              Longganisa is different from other sausages in that it contains a significant amount of sugar. Done right, that means the sausages are literally caramelized as they cook, but left unattended the sugar and drippings have a tendency to turn into a carbonized mess very easily.