Bacon-wrapped Sweet Longganiza
The Filipino longganiza, or sausage, is a common breakfast fare, combined with eggs, fresh tomatoes and garlic fried rice. If you’ve ever heard someone say, “longsilog,” you know what it refers to: this mouth-watering combo that perfectly pairs with your morning coffee. This breakfast thrill comes close to the best wake-up call of all time — the smell of bacon! So why not combine the longganiza and bacon, infused with spicy cheese, to impress your house guests during your pre-dinner cocktails?
1 dozen, sweet pork longganiza (Filipino sausage)
3 strips bacon
Pepper jack cheese, cut into twelve, 1/2- inch x 1/4- inch strips
1 dozen cherry tomatoes
Fresh thyme for garnish
1 tbsp Olive oil
In a medium wok, pour 1/2 cup water and add the longganizas. Bring to a boil. Reduce heat and continue to cook until all the water evaporates. Add Olive oil and fry longganizas until fully cooked and they start to carmelize. Remove from heat and set aside. In a small frying pan, cook bacon strips on its own fat. Do not toast. Remove from heat and set aside. With a small knife, make a slit in the center of each longganiza and stuff a slice of cheese into each sausage. Slice bacon strips lengthwise and crosswise to make 12 strips. Wrap each longganiza and cheese with a bacon strip and secure with a toothpick. Heat oven to 375 degrees. Place longganizas in a flat baking dish lined with aluminum foil. Bake for about 5 minutes. Remove from heat, place on a serving platter and garnish with fresh cherry tomatoes and thyme leaves.