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
In a large bowl, mix all ingredients except for the hog casing and canola oil. Combine very well. Transfer to container with a tight cover and refrigerate for hours or overnight. Cook a teaspoon of the meat to do taste test, adjust the seasoning as needed.
If hog casing is not available:
You can make skinless longganisa. Just shape the marinated ground pork into 3-inch sausages and cook over achuete oil. Fry in a lightly oiled frying pan until cooked through and golden brown.
If Hog casing is available:
Clean and wash hog casings thoroughly with warm running water first. Once the hog casing is clean, stuff them with the sausage meat.
To Cook Longganisa:
Transfer the sausage links in a pan and put enough water (about halfway up the sides of the sausage). Simmer over medium-to low heat, stirring occasionaly and until all water evaporates and oil comes out from the longganisa. Add a little oil if needed and fry until longganisa turns golden brown.