Inspired by the Chilean Longaniza Blanca that we sampled in central Chile, this pork sausage is a flavorful sausage made with AB & HM free pork, plenty of onion and garlic, mild Jalapeno peppers, dry sherry, and oregano. This sausage is mild and very flavorful! Cook it in the oven or over hardwood charcoal. Serve alone on a sausage platter or build a sandwich.
Old Major Chilean style longaniza Blanca comes in 1LB packages (4 links)
Pizza Crust of Choice, Red Sauce,
Sautéed Green bell pepper,
Shredded Brussel Sprouts tossed in olive oil, salt, pepper, (charred under broiler)
Longaniza Blanca (baked, thing Sliced on bias and lightly browned in pan)
Brush the edges of crust with garlic olive oil
Longaniza Blanca Breakfast Hash
12oz longaniza blanca
1 Yellow Onion diced
1 Red, or orange Bell pepper
1/2 cup cotija cheese
1/2 cup minced cilantro
Boil the potatoes until tender but slightly firm. You don’t want them falling apart when chopped and then pan fried. Pan fry longaniza blanca. When fully cooked slice or dice and set aside. Add a little oil to the pan, caramelize onions, then add diced bell pepper. Remove onion and pepper from pan, set aside. Add a lump of butter to melt, then add taters. Allow the taters to lightly brown, then add the onion, peppers, and sausage back in. Toss, season to taste with salt and pepper. To serve, top with cotija cheese and cilantro.