Posted in Home Cooking, Restaurant Hopping

In Which Sausages Make for a Lovely Meal…

Sliced sausages, mustard, coleslaw...PERFECTION

Dinner was to be sausages and mashed potatoes, with treacle pudding to follow, a very favourite meal.

– from Enid Blyton’s The Twins at St. Clare’s

In most Filipino households, the word “sausage” usually refers to any one of four things: sweet or savory longganiza, peppery chorizo de Bilbao, hotdogs, and canned Vienna sausages.  Given how much my family loves to eat, our concept of sausage is a bit broader: white-skinned veal bratwurst, Belgian cervelat, the black and blood-filled morcillas, the smoky, somewhat vinegary chorizo de Pamplona, and Italian-American sausage patties which we make at home from scratch.  (Incidentally, the sausage mix is also perfect for polpettini [miniature Italian meatballs].  But that’s a story for another day…)

And then, there are those huge, meaty links known in these parts as Hungarian sausages.

These links are an appealing shade of brown and are filled with a highly appealing mixture of ground pork with just enough fat to keep the sausage moist, salt, paprika (hence the “Hungarian” appellation), and crushed peppercorns.  These are usually sold chilled or frozen in supermarkets and delicatessens and it is simply up to the home cook to either pan-fry, pan-grill, char-grill, or even roast ’em.

At a previous workplace, these were pan-grilled just till gorgeous char-marks blistered the brown skin.  A charred link would be slapped onto a heated cast-iron platter and doused with a rich brown gravy.  Just add a cup of rice and you’re good to go!  At home, Hungarians are sliced up, pan-fried, and served for breakfast with generous amounts of rice and dabs of whole-grain mustard.  (Trust me: I have to stop myself from drooling as I type this.)

And then there are the sausages at 10-one2, the new sausage kiosk over at the Galleon Food Avenue.  In this numerically-named Hungarians-only joint, there are only three numbers to remember:

  • 6 – Hungarian sausage served with mashed potatoes and coleslaw;
  • 7 – a sliced sausage tucked into a whole-wheat wrap with assorted veg; and
  • 8 – sliced sausage with coleslaw.

The #7 is pretty nice, but I’ve never really been a sausage-inna-bun sort of person – and bother that the bun here is actually a whole-wheat pita!  #s 6 and 8, however, are both up my alley: the potato is creamy and the cabbage salad lightly dressed – both balancing the hearty richness of the pork sausage.  Oh, and I daresay you should not turn your nose up at rice and mustard (the creamy kind, alas, but in a pinch…); they go so very well with the meal.

Like the girls in Blyton’s school story, it’s a meal I always look forward to.  Treacle pudding, however, is strictly optional.  :p




Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended in June 2016 These days, she works full time at Philippine Tatler as a features writer under the nom de guerre Marga Manlapig. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel. Follow her on Instagram at @midgekmanlapig.

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