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| Longsilog (Sausage+Fried Rice+Fried Egg |
The recipe was from my mother-in-law and it was hubby who made these native sausages over the weekend. We didn't finish the 4 day curing period and proceeded to cook them on the 2nd or was it the 3rd day? Anyway, hubby and I both love these type of sausage, it's garlicky, tangy and salty, very different from the usual very sweet sausages. It would have been better if there were casings available but since there weren't any, we did the skinless version.
We are going to make another batch of vigan longganisa anytime soon and we plan to add a little more vinegar, bigger slices of pork fats and more garlic. I will be adding paprika too and yeah, we just might make our sweet version of longganisa/sausage as well :D
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