• Skip to main content
  • Skip to header right navigation
  • Skip to site footer
Devour.Asia

Devour.Asia

Better Asian recipes for home cooks

  • Recipes
    • Cuisine
      • Chinese
      • Japanese
      • Korean
      • Thai
      • Vietnamese
      • Taiwanese
      • Filipino
      • Indonesian
      • Malaysian
      • South Asian
      • Fusion
      • Street Food
    • Ingredient
      • Poultry
      • Seafood
      • Meat
      • Rice & Grains
      • Noodles
      • Vegetables
      • Tofu
      • Mushrooms
      • Bread
      • Eggs
      • Fruits
    • Course
      • Breakfast
      • Snacks
      • Salads
      • Soups
      • Main Courses
      • Side Dishes
      • Sweets
      • Drinks
  • Kitchen
  • Stories
  • Cuisine
    • Chinese
    • Japanese
    • Korean
    • Thai
    • Taiwanese
    • Filipino
    • Indonesian
    • Malaysian
    • South Asian
    • Fusion
  • Main Ingredient
    • Poultry
    • Seafood
    • Meat
    • Rice & Grains
    • Noodles
      • Noodle Soups
      • Noodles Stir Fry
      • Instant Noodles (Ramen)
    • Vegetables
    • Mushrooms
    • Tofu
    • Bread
    • Eggs
    • Fruits
  • Course
    • Breakfast
    • Snacks
    • Salads
    • Soups
    • Main Courses
    • Side Dishes
    • Sweets
    • Drinks
  • Street Food
  • Kitchen Tales
  • Food Tales
  • About
  • Privacy
You are here: Home / All Recipes / Longsilog: Sausage and Fried Eggs Rice Bowl

Longsilog: Sausage and Fried Eggs Rice Bowl

For non-Filipinos, longsilog is short for longganisa (sausage), sinangag (fried rice) and itlog (egg). It’s an ubibuitous breakfast meal in the Philippines served at home, in carinderias (inexpensive eateries) and even in restaurants.

Longsilog, reimagined

If you’re wondering where the sausage is in the photos for this longsilog recipe, well, the longganisa is served without the casings.

But why serve the sausage meat without the casings? Well, the sausages take longer to cook when stuffed in casing. Since it’s the sausage meat that we like so much because of the way it’s flavored, and sausage meat without casings cooks faster, why not ditch the casings?

But why quail eggs? My daughter, Alex, and I were in Chiang Mai and one of the cutest street food we tried there was quail eggs cooked in a special pan similar to a takoyaki pan. We have a takoyaki pan at home so I thought I’d try doing something similar.

Longsilog: Sausage and Fried Eggs Rice Bowl

Recipe by Connie Veneracion
This sausage meat and fried quail eggs rice bowl is a delightful all-day breakfast meal.
I simply let the sausage meat brown in its own rendered fat. Then, for garnish, sliced shallots and scallions.
As for cooking the quail eggs, our takoyaki pan has a non-stick surface but I still dabbed the holes with a little cooking oil. Without oil, the eggs wouldn’t have a crisp bottom.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast
Cuisine Filipino
Servings 4 people
Sausage meat, quail eggs and rice in bowl
Print Recipe

Equipment

  • Takoyaki pan

Ingredients
  

  • 500 grams sausage meat
  • cooking oil
  • 20 quail eggs
  • 4 shallots thinly sliced
  • 4 stalks stalks scallions thinly sliced
  • cooked rice to serve

Instructions
 

  • Heat a frying pan and spread the sausage meat on the entire bottom.
  • Cook over medium-high heat to brown the underside.
    Frying sausage meat in its own fat
  • Stir to break up lumps and continue cooking, stirring often, until well browned.
  • Divide into four portions, set aside and keep hot.
  • Using a piece of kitchen paper (or a pasty brush if you own one), lightly grease each hole of a takoyaki pan.
    Cooking quail eggs in takoyaki pan
  • Set the takoyaki pan on the stove over medium heat and crack a quail egg into each hole (see notes after the recipe). Sprinkle with a little salt. Cook until set.
  • Ladle cooked rice into four bowls.
  • On top of the rice, arrange fried quail eggs on one side and spoon a fourth of the browned sausage meat on the other. Scatter sliced shallots and scallions in the middle.
  • Serve immediately.

Notes

The shell of quail egg is thinner and softer than the shell of chicken eggs. You cannot simply tap the egg on the surface of your kitchen counter or use a knife to break the shell. If you do that, the likelihood that you will pierce the yolk is quite high.
To crack a quail egg without piercing the yolk, use the back of a teaspoon to tap the shell on top. If you hold an egg vertically, one end is narrower than the other. Tap the wider end. Carefully peel off the cracked shell to create a hole just large enough to let the yolk pass through. Invert the egg into the frying pan and cook.
Keyword Quail Eggs, Sausages
More Filipino Food
Stuffed and rolled roasted pork belly

Lechon Belly

Chicken inasal with rice, salad and dipping sauce

Chicken Inasal

Pancit Canton (Filipino-style Lo Mein)

Pancit Canton (Filipino-style Lo Mein)

Published: March 22, 2020 • Last modified: November 10, 2021 ♥ All Recipes, Filipino, Silog, Southeast Asian Food
Further Reading
Fried and skewered quail eggs. Tamsui Old Street, Taiwan

Quail Eggs in Asian Cuisines

Coffee class at The Yellow Chair, Saigon

How to Grade Coffee and Make Cà Phê Đá: A Coffee Class in Saigon

Popcorn in bowl

How to Cook Regular Popcorn in the Microwave

Sidebar

Experience Asia

At Balaw-balaw, a museum of wood sculptures

Interpreting Folk Art at Balaw-Balaw Museum

The Great Buddha Hall at the Tōdai-ji Temple Complex in Nara

At Tōdai-ji Temple in Nara, I Touched Buddha’s Nostril

Deers roaming freely in Nara Park

In Osaka, When You Ask for Directions, the Locals Won’t Just Point — They Will Walk You to Your Destination

Backpack made of hemp

Hemp, Local Artisans and Thoughtful Consumerism

Laguna de Bay

Laguna de Bay: You Don’t Pronounce “Bay” as in Manila Bay

  • About
  • Privacy
  • Archive

Except for the occasional stock photo and blockquote, everything © Devour Asia. ALL RIGHTS RESERVED.