Sausage "Longaniza" Scrambled Eggs

Versión en español

I was lucky to grow up in a family where we went to the farmers' market for vegetables and fruit. For meat and sausages, for the Sausage "Longaniza" with Eggs, we went to the neighbor's butcher, the bakery, etc.

We did not go to the supermarket to buy all the food in one place, but we went to specific shops, and every shop had an expert. Our local butcher made fabulous sausages. He used the whole animal and had one of those awful creaking giant electric knives for cutting bones.

Here in the US, I  go to a supermarket (Central Market, Houston) with butchers who know how to cut meat for each preparation, grind the meat to order, etc.

As I usually buy weird stuff, they always ask me what I'll cook, and sometimes they suggest things or scold me for simplifying classic Latino recipes. At Central Market, they also make sausages with their seasonings and methods. To replace the Chilean sausage I buy fresh Spanish chorizo, it's not the same, but it comes pretty close.

The result of this recipe depends 100% on using a sausage you like and good-quality eggs. My grandfather ate this in Chile for breakfast, but I prefer it for dinner.

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Sausage "Longaniza" with Eggs

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• Author: Pilar Hernandez
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4
• Category: Eggs
• Method: Stove cooked
• Cuisine: Chilean

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Description

Delicious and quick eggs.

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Ingredients

• 2 longaniza, in USA, use Spanish Chorizo
• 8 eggs
• bread to serve

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Instructions

1. Heat a medium-sized skillet over medium-high heat, open the sausage, cut one end, and remove the "meat" of the link.
2. Brown the sausage pieces and break them apart for about 5 minutes.
   
3. Reduce heat to medium-low.
4. Add eggs and stir gently, integrating everything.
5. Remove from heat before the eggs are 100% cooked. They will finish cooking with the heat of the pan.
6. Serve immediately with warm bread.

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