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.

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

Print Recipe

Equipment

• Takoyaki pan

Ingredients

  

1x2x3x

• 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.
  
• 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.
  
• 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

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Sinigang na Tiyan ng Salmon (Salmon Belly Sour Soup)

Humba (Filipino-style Red-braised Pork Belly)