Longaniza al Plato

Longaniza al Plato

Recipes with Longaniza Chilena

The straightforward Chilean plate: grilled longaniza served with ensalada chilena (tomato and onion salad) and bread. Nothing fancy, nothing hidden. This is what you eat at a cocinería in the Mercado de Chillán at 11 AM with a glass of pipeño wine. The salad does the work of cutting through the fat. The bread mops up what is left.

Prep Time

10 min

Cook Time

12 min

Servings

2

Difficulty

Easy

Ingredients

  • 4 longaniza chilena sausages
  • 3 ripe tomatoes, sliced into half-moons
  • 1 large white onion, sliced thin
  • 2 tbsp vegetable oil
  • 1 tbsp white vinegar or lemon juice
  • Salt to taste
  • Fresh cilantro for garnish
  • Crusty bread

Steps

1

Make the ensalada chilena. Soak the sliced onion in cold water for 5 minutes, then drain. Toss with the sliced tomatoes, oil, vinegar, salt, and cilantro.

2

Split the longanizas lengthwise and grill over medium-high heat for 4-5 minutes per side, until cooked through with crisp, charred edges.

3

Plate the grilled longanizas alongside a mound of ensalada chilena. Serve with bread on the side.

Tips

Soak the onion in cold water to take the raw edge off. Chilean cooks call this "desaguar" the onion. Skip this step and the onion will overpower the salad.