Wailuku Ahupua`a, Hawaii
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Kahului, HI 96732
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A Guide to Eating Longanisa January 14, 2019

Wailuku Ahupua`a, Kahului
A Guide to Eating Longanisa, Kahului, Hawaii

If you’re growing tired of the same breakfast every morning, longanisa may be the ingredient you need to revamp your morning meal. A staple of Filipino cuisine, this unique sausage offers a blend of flavors and textures that pair well with many popular breakfast items. If you’ve never had a bite of this scrumptious meat, here are a few important details about longanisa that you’ll want to know before you chow down.

What Is Longanisa?

Originating in Spain, longanisa is a fatty pork sausage that balances its flavor with a combination of garlic, anise, vinegar, cinnamon, and paprika. When the dish made its way to the Philippines, locals interpreted it in their own way and created several unique varieties that offer a slightly different experience.

breakfastToday, there are two popular varieties of longanisa in Filipino cuisine, de recado and hamonado. De racado preparations incorporate more garlic to give a hearty, spicy kick, while longanisa hamonado offers a sweeter flavor profile. Whatever type you prefer, longanisa is traditionally made fresh and never fermented for speedy consumption.

What Do You Eat With Longanisa?

The spicy and crispy sausage pairs well with savory breakfast potatoes and other starches. You can also eat it with runny eggs and rice to unlock some of the subtle spices found in the sausage. If you’re looking for a hearty meal, consider making a sandwich that combines vinegar-drizzled longanisa, eggs, and tomatoes.

 

When you want to treat your taste buds to the awesome flavors of longanisa, visit Plantation Grindz in Kahului, HI. Specializing in Filipino cuisine, this Maui restaurant offers a diverse rotating menu that features a wide variety of dishes, including hearty breakfasts, made-to-order local plate lunches, and tasty dinners. View their restaurant, take out, and catering menus online or call (808) 873-3663 to place an order.

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