Hello, I’m Laura. Today, we’re going to prepare salad idea with sausage link (filipino longganisa) & egg recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Salad Idea with Sausage Link (Filipino Longganisa) & Egg Recipe
Salad Idea with Sausage Link (Filipino Longganisa) & Egg is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Salad Idea with Sausage Link (Filipino Longganisa) & Egg is something which I have loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can have salad idea with sausage link (filipino longganisa) & egg using 6 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Salad Idea with Sausage Link (Filipino Longganisa) & Egg:
- Get Sausage links (salty kind), torn apart
- Get lettuce, torn apart
- Prepare tomato, sliced
- Take fried egg, sliced
- Prepare raw onion, minced
- Take dressing
Steps to make Salad Idea with Sausage Link (Filipino Longganisa) & Egg:
- There are Filipino link sausages that are of the sweet kind, I don’t use those. I like the salty kind- like lucban, vigan, ilocos sausages. Cook in water and then fry in its own juices after the water evaporates.
- Combine all ingredients in a bowl, including the tomato seed /juices (that’s yum!)
- Mix in your favorite dressing. My favorite is (Japanese brand) Kewpie’s Roasted Sesame dressing. It’s delicious on salads with meat.
So that is going to wrap it up with this distinctive dish salad idea with sausage link (filipino longganisa) & egg recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
