I have some fresh longaniza, maybe about 1 1/4" thick. Normally I'd throw them in the oven for 30-40 minutes or so then fry them real quick for texture.
I want to skin them, mash them, then mix them in with scrambled eggs or omelettes.
In terms of safety, should I still bake them before preparing them? Or mash them up raw and fry them for a while before adding the eggs? Or can I just throw the raw meat and eggs in the pan all at once?
They'll start cold, going from the fridge (~38F) to the oven/pan.