Banana Ketchup & Longanisa Sausage Rolls

A special combination of two of my favorite recipes and episodes! Homemade banana ketchup is a perfect dip for these tasty longanisa rolls.

Banana Ketchup

Ingredients

• 1 t oil

• 1/4 onion, chopped

• 1 thumb of ginger, grated

• 2 garlic cloves, minced

• 2 T tomato paste

• 1/4 c vinegar

• 1/4 c water

• 1 t garlic powder

• 1/4 - 1/2 t cayenne pepper (optional)

• 2 T sugar

• 3 ripe bananas, mashed

• Salt and pepper

Instructions

1. In a saucepan over medium heat, add oil and saute onions for 1 minute. Add garlic, ginger, and tomato paste and sauce for 2 minutes. Season with salt and pepper.

2. Deglaze the sauce pan with vinegar and water. Add garlic powder, cayenne pepper, and sugar, and stir for 8-10 minutes.

3. Mix in bananas and continue to cook for an additional 10 minutes.

4. Cool completely and blend mixture. Store in airtight jar/container. This keeps for about 2 weeks.

Longanisa Sausage Rolls

Ingredients

• 8 oz - Skinless Longanisa, thawed (I used spicy!)*

• 1 package - Frozen Pie Crust, thawed (should contain 2 rounds)

• 1 egg

• Salt (optional, for sprinkling)

Instructions

1. Roll out thawed pie crust and cut into ~4 inch squares. You can knead together the excess pieces and roll out again to create more squares.

2. Place a skinless longanisa link approximately 1 third from the bottom of a pie square. If using longanisa with casing, remove casing and form 1/2 inch-wide links.

3. I have a small bowl of water nearby to wet my fingers and wet the bottom edge of the pie square. Fold the pastry square over the sausage so the two ends meet. Press the ends together, then crimp with a fork. Repeat with all pie squares.

4. Beat 1 egg. Use a brush to thoroughly coat each sausage roll.

5. Sprinkle a bit of kosher salt on top!

6. Bake at 400°F for 20 minutes or until golden brown.

These freeze nicely, and you can easily reheat in a toaster oven!