INGREDIENTS:
- 1 kg lean ground pork
- ¼ kg pork fat, cubed
- ¼ tsp salitre
- 2 tbsp white sugar
- 2 tbsp fine salt
- 2 tbsp anisado wine
- ¼ tsp red food coloring
- Longganisa casing
For the Sauce:
- 2 tbsp vinegar
- 2 tbsp sugar
- 1 onion, thinly sliced
- dash of pepper
HOW TO MAKE:
- In a bowl, mix all the seasoning ingredients.
- Add- in the ground pork and fat.
- Mix well, then fill in casings.
- Store in refrigerator for 3 days.
- On the 4th day, place the longganisa in pan, cover with water and boil.
- While boiling prick once or twice with a fork to eliminate air bubbles in longaniza.
- Simmer until it dries.
- Hang and dry under the sun or place in oven with a low heat (200 F) for 2 hours or until it dries.
- Store in a refrigerator or hang on a dry place.
For the Sauce:
- Mix all the sauce ingredients.
- Pour over thinly sliced longganisa and serve. Enjoy!
IMAGE: foodipino.com
Also try: Homemade Skinless Longganisa
