INGREDIENTS:
- 1 kg pork belly, ground
- 3 tbsp garlic, finely minced
- 2 tbsp fresh oregano
- 1/2 cup cane vinegar
- 2 tbsp rock salt
- 2 tbsp and 1 tsp Spanish paprika
- 2 tbsp black pepper
- Pork intestines (sausage casings), thoroughly cleaned
- Cane vinegar, for rinsing
HOW TO MAKE:
- Combine and mix all the ingredients (except casings and rinsing vinegar) thoroughly in a large bowl.
- Set aside for an hour at room temp.
- Soak the sausage casings in warm water to soften.
- Pour the cane vinegar inside the Pork intestines to rinse and help remove the bad odor.
- Using a funnel, stuff the longganisa mixture into the sausage casings, then tie off to make links.
- Refrigerate the longganisa for 12 hours then transfer to the freezer afterwards.
- Once ready, fry (with water or oil) to cook and serve with fried rice and fried egg. Enjoy!
IMAGE: flickr.com (gibby)
Also try: Homemade Longganisang Ybanag
