An evening in December, 2006
I swear to God this is the one that gets you top billing in an ER. This is less about cooking and more about scavenging through the fridge and using things edible, close to expiry date or just for the heck of it. It all began with the discovery of some frozen roast pork fat in the freezer (don’t ask; won’t tell).
Of course, as always, these kind of meals always are preceded by massive amounts of liquor and smoke. So when we tossed this meal down the hatch, we did it without a qualm. I mean, if the l. and s. ain’t gonna get ya tonight, a 25,000 calorie meal is not exactly going to gum up the old, clogged arteries.
Yes, Surgeon General? Another helping? Sure, sir.
Sweet Filipino sausages
A splash of olive oil
A few drops of sesame oil
Roast pork fat (Source it from a Goan home; December 26th is a good day to try)
1 big onion, cut fine
4 garlic cloves, chopped
2 medium potatoes, diced tiny
1/2 tsp cayenne powder
1/2 tsp gusanito powder (Mexican salt with ground worm; yes, the tequila worm)
Five eggs, beaten silly
Start by defrosting the frozen sausages in a pan of boiling water.
This also helps cook it in a way.
When all bubbly, remove from pan.
Roughly chop into bite-sized pieces.
Empty water from pan, put in olive and sesame oil.
Chuck in sausages.
As they fry mother them with as much chili sauce as you dare.
Remove and keep aside.
In same pan, add roast pork fat.
When it’s all sizzling, in go the onions.
Fry till brown.
Then garlic till soft.
Since they’re cut tiny, they’re going to cook quite quickly.
When they’re almost done, add cayenne and gusanito powder.
Re-introduce the sausages into the mix.
When everything is all nice and friendly, pour in the eggs.
Lid the pan and set the flame on low.
Give it seven minutes or so (enough time to knock back a drink or have a quick smoke; both, too).
Then one quick little prayer, maybe Grace; dive in; enjoy!