Bocadillo de Longaniza a la Brasa

Bocadillo de Longaniza a la Brasa is Aragón's: a lean, peppery pork longaniza grilled over embers and put into good bread with little else. Not chorizo, not a loaded sandwich, not a festival of sauces. The sausage is the point, and the bread is there to hold its juices.

The method that decides it is the fire. You want embers, not flames. Flames scorch the casing before the inside is cooked; steady coals brown it slowly, tighten the skin until it snaps, and leave the fat glossy instead of burnt. Turn it often, split the bread, and warm the cut side just enough to take the juices.

If you can't find Longaniza de Aragon where you are, use fresh Spanish longaniza from a butcher, or a plain coarse pork sausage seasoned with garlic and black pepper. Avoid smoked chorizo and fennel-heavy sausages; they make another sandwich. It won't taste quite of Aragon, but the method still holds. Siempre sale, si lo sigues.