Longsilog (Longganisa, Sinangag, Itlog)

Method

1. Place the longganisa links in a pan with the water and prick the casings lightly with a fork to prevent bursting.
2. Simmer over medium heat, covered, until the water evaporates and the sausages render some fat.
3. Add a little oil if needed and continue cooking, turning often, until the longganisa is browned and caramelised on all sides. Check the thickest piece reaches 75°C for 30 seconds before serving.
4. Meanwhile, prepare sinangag using the Sinangag (Garlic Fried Rice) recipe and fry the eggs in a separate pan to your preferred doneness.
5. To serve, plate a mound of garlic fried rice, arrange 2–3 pieces of longganisa on the side and top with a fried egg.
6. Serve with spiced vinegar or toyomansi for dipping and some atchara or fresh tomatoes and cucumber if you like.