An Alaminos longganisa and sweet potato dish that works

Elevate a sausage dish with this recipe


500 g. skinless Alaminos longganisa or longganisang hubad

2 tbsp. olive oil

2 cups water

2 1/2 cups red wine

15 medium-sized ripe tomatoes, quartered, seeds removed

1/4 cup onion leek stalks, bias-cut

5 pcs. shallots, quartered

1/2 cup red bell pepper, julienned

5 tbsp. anise seeds

10 tbsp. dried rosemary

6 bay leaves

1/2 cup brown Bunashimeji mushroom

1 medium-sized carrot, Brunoise

1/4 tsp. salt


250 g. orange sweet potatoes, peeled, cut into huge cubes

250 g. purple sweet potatoes, peeled, cut into huge cubes

1/2 cup salted butter


  1. Pour olive oil into a non-stick pot over medium heat. Once it starts to smoke, sauté tomatoes until soft.
  2. Add shallots, onion leeks, red bell pepper, anise seeds, and dried rosemary, and sauté.
  3. Pour water and add the skinless longganisa. Let it reduce for 15 minutes.
  4. Pour wine, and add carrots, bay leaves, and salt. Let it stew for 30 to 45 minutes on low heat.
  5. Add mushrooms and let it cook for 30 seconds. Season with pepper.
  6. Put sweet potatoes in a large pot and cover with water. Boil for 30 minutes.
  7. Drain water and transfer sweet potatoes into a bowl.
  8. Melt butter in a saucepan.
  9. Pour melted butter on sweet potatoes. Mix in the butter while continuously mashing the sweet potatoes.

This story originally appeared in Northern Living, Dec. 2017



TAGS: eats longganisa recipe sweet potato