INGREDIENTS:

• • 1 kg lean pork meat, minced

• • 1/4 kg pork fat, minced

• • 2 heads garlic, crushed

• • 1/3 tsp ground bay leaf or 1 leaf finely chopped

• • 3 tbsp brown sugar

• • 1/4 cup soy sauce

• • 1/3 cup apple cider vinegar

• • salt to taste

• • 2 tsp sweet paprika

• • 1 tsp coarsely cracked black pepper

• • 1 tsp red pepper flakes (optional)
  • sausagecasing or 3 tbsp cornstarch if using skinless method. (instructions below)

INSTRUCTIONS:

Combine all ingredients (except casing) and let stand for 1 hour. Fill casing with mixture.

Twist and tie ends of casing with kitchen cord to form a link of sausage (usually at every 4 inches interval).

Transfer the sausages in a plastic container with lid and cure in the refrigerator for 2-5 days. Ideal to store in chiller.

To cook, fry the desired amount of sausages in a pan.

Pour about 1/2 to 1 cup of water to come up to about 1/2 inch of pan. Let simmer over medium-low heat about 10 minutes or until all liquid evaporates.

Prick sausages with fork. Stir-fry in its own fat for 3-5 minutes or until sausage is caramelized or skin turns reddish brown. You may add very little oil if needed.

Serve hot with garlic rice, sunny side up or scrambled eggs, sliced tomatoes with spicy vinegar on the side. Serve ans enjoy!

For skinless Longganisa style:

Just add cornstarch to mixture, roll desired amount of mixture into balls using your hands, then roll mixture to form short sausages. Arrange side by side each other in a container with lid or wrap individually in wax paper. Keep covered and refrigerate for 3-5 days to cure before frying.

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