Filipino Sausage

INGREDIENTS 

• hog casings rinsed
• ¼ cup white vinegar

Sausage

• 2 lbs ground pork
• 1 lb ground pork back fat
• 1 tbsp garlic powder

Spice Mixture

• ½ cup white sugar
• 1 tsp dried oregano
• ¼ tsp ground ginger
• ½ tsp ground black pepper
• 4 tsp kosher salt
• ½ tsp Prague Powder #1

INSTRUCTIONS 

Making the Longanisa

1. Combine the spice mixture ingredients in a small bowl and set to one side.
2. In a large bowl, combine the longanisa ingredients. Add the spice mixture and white wine vinegar, combining thoroughly.
3. Tie a knot in one end of the hog casings. Thread the other end to the sausage stuffer. Stuff the casings with longanisa mixture, twisting every ½-inch to create links. When all mixture has been used, tie a knot in the end of the hog casing.
4. Tie butchers twine around each sausage link and cut to separate into ½-inch longanisa sausages.
5. Place the sausages in an airtight container. Leave to cure in the refrigerator for 3-4 days.

Cooking

1. Remove the sausage links from the refrigerator. Poke a small slit into each link with a knife.
2. Place sausage in a large saucepan. Add 1 cup water, bring to boil and lower to a simmer.
3. Allow the water to evaporate and let the oils from the meat escape out of the slit. Allow to cook at a low temperature until golden-brown.