Long before the US Food Truck Revolution, there was Jolly Jeep. Behind those tall and glass buildings inside Makati City's business district are carinderias (food stores) on wheels offering home cooked meals to professionals, blue collar workers and students. One staple dish on their menu is Longanisa, eaten with fried rice, plain rice or a bun. Pinoy sausage has been on Philippine tables for hundreds of years, a Spanish influence which evolved to our own unique taste. Coming home from school when I was a kid, My mom would make us merienda- toasted lucban sausage in a hot soft pandesal- it sure made a fun childhood food memory !
My take on this month's challenge is my version of sausage sandwich- Here's my easy and no fuss Mini Longa Burgers ..
1 doz Longanisa, skin removed
2 tblspn Flour
8 Mini Buns
Sour Cream or Cheddar Cheese (optional)
Combine longanisa and flour. Make into small patties (about 8 pcs).
Cook in a griddle pan until sides are slightly toasted.
Place in buns with tomatoes, sour cream or cheddar cheese.
Food Notes :
1. There are basically two types of Longganisa, the deredaco- garlicky (batangas, vigan, lucban) and the hamonado-sweet (Pampanga)
2. I personally like the derecado-garlicky !