• Menu
  • Skip to right header navigation
  • Skip to main content
  • Skip to secondary navigation
  • Skip to primary sidebar

CASA Veneracion

We feast everyday

  • Recipe Archive
  • By Ingredient
    • Mighty Meaty
    • Chicken, Duck & Turkey
    • Fish & Seafood
    • Cooked With Vegetables
    • Meatless
    • Noodles
    • Rice & Grains
  • By Course
    • Appetizers & Snacks
    • Bread & Breakfast
    • Superb Soups
    • Sandwiches & Wraps
    • Side Dishes
    • Sweets & Desserts
    • Drinks
  • Search
  • Recipe Archive
  • By Ingredient
    • Mighty Meaty
    • Chicken, Duck & Turkey
    • Fish & Seafood
    • Cooked With Vegetables
    • Meatless
    • Noodles
    • Rice & Grains
  • By Course
    • Appetizers & Snacks
    • Bread & Breakfast
    • Superb Soups
    • Sandwiches & Wraps
    • Side Dishes
    • Sweets & Desserts
    • Drinks
  • Search

Slow Cooker Congee With Sausage and Egg

05/29/2019 //  by Connie Veneracion

109shares
Slow Cooker Congee With Sausage and Egg for Breakfast!

Day-old rice was dumped in the slow cooker with bone broth for the most delicious congee ever. Topped with browned sausage meat, poached egg and fried garlic, it made a delicious breakfast!

Slow Cooker Congee With Sausage and Egg

Hot on the heels of the post about cooking congee minus the myths, I’m addressing one aspect I missed. Can cooked rice be transformed into congee? The short answer is yes. The more detailed answer is below with a recipe for cooking a most delicious breakfast.

In Asia, our default way of dealing with day-old rice is to turn it into fried rice. That’s why fried rice is such a popular breakfast item. Whatever rice was left from the previous night’s meal is recycled for breakfast so it doesn’t get wasted. And cooking fried rice is a delicious way to avoid being wasteful.

The thing is, making fried rice isn’t the only delicious way to salvage leftover rice. Cooking congee is another option.

Slow Cooker Congee With Sausage and Egg Recipe

In this recipe, a popular Filipino breakfast of fried rice, sausage (longganiza) and egg is repackaged into congee with the sausage and egg served on top along with fried garlic and sliced scallions.

Think of it as longsilog re-imagined.

How to Make Slow Cooker Congee With Sausage and Egg

Slow Cooker Congee With Sausage and Egg

Leftover rice is transformed into congee in the slow cooker and served topped with fried sausage meat and poached egg.
Print Pin
Course: Breakfast
Cuisine: Filipino
Keyword: congee, rice
Prep Time: 10 minutes
Cook Time: 10 hours
Servings: 4 people
Author: Connie Veneracion

Ingredients

For the congee

  • 2 cups cooked rice short or medium-grain rice will yield the best results
  • 4 to 6 cups bone broth preferably well seasoned
  • salt to taste

To complete the dush

  • 6 to 8 garlicky sausages (Vigan longganiza was used in this recipe)
  • 4 eggs poached
  • toasted garlic bits
  • scallions thinly sliced
Like cooking videos?Subscribe to our NEW YouTube Channel!

Instructions

Make the congee

  • Crumble the rice into the slow cooker.
  • Pour in the broth.
  • Set the slow cooker to LOW and cook the rice for ten hours.
  • Taste and stir in salt, as needed.

Cook the sausages

  • Skin the sausages and discard the casings.
  • Crumble the sausage meat and spread on the bottom of a frying pan.
  • Cook the sausage meat over medium heat until fat is rendered. Turn up the heat to high and continue cooking until the meat is browned and lightly crisp around the edges. Scoop out. You may reserve the fat for another use.

Complete the dish

  • Ladle hot congee into bowls.
  • Top with egg, sausage meat, scallions and garlic.
  • Serve at once.

Notes

Ten hours in the slow cooker will turn the rice and broth into a mushy congee with the rice grains almost invisible. If you want a silkier and smoother congee, cook for another two hours. If you prefer the rice grains to remain whole, cook for no longer than four hours.
Like travel-inspired recipes?Check out Tasty Safari!
How to Make Slow Cooker Congee With Sausage and Egg
109shares

Category: Modern Filipino, Rice & Grains, Slow Cooker RecipesTag: Congee, Cooking with Leftovers

Don’t Miss These!

Pork Ribs Tinola Recipe

Pork Ribs Tinola

How to Cook Slow Cooker Lamb with Sesame Scallion Ginger Sauce

Slow Cooker Lamb with Sesame Scallion Ginger Sauce

Kimchi Fried Rice (Bokkeumbap) Recipe

Kimchi Fried Rice (Bokkeumbap)

Bangus Belly Binakol Recipe

Bangus Belly Binakol

Pork Barbecue Recipe

Pork Barbecue

Polvoron: Gluten-free recipe

Polvoron: Gluten-free

Reader Interactions

Primary Sidebar

Most Viewed Posts

  • A Guide To Ramen Broth: Shio, Shoyu, Miso and Tonkotsu A Guide To Ramen Broth: Shio, Shoyu, Miso and Tonkotsu
  • Spicy Beef Kaldereta Spicy Beef Kaldereta
  • Seafood Arroz a la Valenciana (Filipino-style Paella) Seafood Arroz a la Valenciana (Filipino-style Paella)
  • Kani salad recipe Kani Salad Recipe
  • Bulalo (beef, bone marrow and vegetable soup) Bulalo Soup (Beef Shank, Bone Marrow and Vegetables)
  • Recipe Archive
  • By Ingredient
  • By Course
  • Search

Site Footer

Hello There!

I'm Connie Veneracion. Read more about me, the cooks and the name of the blog.

I am on Pinterest, Facebook and Instagram.

Privacy & TOS | Disclaimer | Get In Touch (I don't accept guest posts, I don't give free links and I don't do link exchanges. Exclude me from your round-ups too. Thank you.)

Except for public domain videos, stock images and screen grabs, all images and text © Connie, Speedy, Sam & Alex Veneracion.

Copyright © 2019 CASA Veneracion · ALL RIGHTS RESERVED · Powered by Apple, Canon, coffee & ramen.