- 1 pound ground pork shoulder
- 6 cloves of garlic, crushed
- 1 tablespoon vinegar
- 1/4 cup brown sugar
- 1 tablespoon salt
- 1 tablespoon ground black pepper
- 1 tablespoon achuete oil, more if making skinless sausages
- hog casing, optional
- canola oil, for pan-frying
- Combine all ingredients except the hog casing and canola oil. Mix very well. Cover and refrigerate for at least an hour or overnight. Adjust the taste by frying a spoon of the marinated ground pork and tasting it.
- To make skinless longganisa, shape the marinated ground pork into 3-inch sausages using achuete oil. Fry in a lightly oiled skillet until cooked through and golden brown.
- To make longganisa links, wash the hog casings thoroughly with warm running water before stuffing them with the sausage. Food writer Hank Shaw has an excellent how-to on making homemade sausages in the blog Simply Recipes. His instructions are very clear and are accompanied with equally clear step-by-step photographs.
- Place the sausage links in a skillet and pour enough water to come about halfway up the sides of the links. Simmer over medium-to-high heat, turning the sausages until all the water evaporates, about 5 to 10 minutes. Add oil and fry until golden brown.
Credits to: blog.junbelen.com;ctto