Call it chorizo, as in Spain, Mexico, and in the Visayas region; or longganisa, as in most parts of the Philippines, but there’s never been a more dependable and versatile food than sausages. Know more:
CALL it chorizo, as in Spain, Mexico, and in the Visayas region; or longganisa, as in most parts of the Philippines, but there’s never been a more dependable and versatile food than sausages.
I love sausages any time of the day. I have them for breakfast with garlic fried brown rice and sunny-side up egg; my favorites are usually the garlicky longganisas from Calumpit and Bacolod. On those days when I’m too tired to think of what to eat , slices of Chinese pork sausage gifted to me is the easiest to prepare. Drowned in a dipping saucer of vinegar and chopped red onions, and eaten with rice topped with the oil used to pan-fry the sausage, the meal is simple but pure heaven.
For sides, I had creamy Virgin Mashed Potatoes and charred vegetables which lent a sweet touch to the meal. There was a smoky gravy served on the side to dip the sausages in, but I still prefer traditional whole-grain mustard. Aside from the sausages, One World Butchers serves other meaty and hefty dishes , all thoughtfully conceptualized and crafted by Chef Miguel Gianan and his team. For starters, there’s the Black Forest Ham and Egg, which features smoked house ham atop a sturdy raft of rye bread with grilled asparagus and a marinated egg. One World Butchers Board is an eye-catching and mouthwatering assortment of handcrafted cold cuts, curated meats and cheese, which is good for sharing.
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