INGREDIENTS:
- 1 kilogram lean ground pork
- 2 heads garlic, peeled and minced
- 2 tablespoons soy sauce
- 2 tablespoons vinegar
- 2 teaspoons ground black pepper
- 1 tablespoon salt
- 1 teaspoon oregano powder (optional)
- 2 teaspoons Annatto powder
- 2 teaspoons paprika powder
INSTRUCTIONS:
- In a large bowl, combine all ingredients. I tripled the spices because I am using 3 kilograms of pork. Mix until well-distributed. For skinless Longganisa, take about 2 tablespoons of the pork mixture and form into a log or sausage type shape. Repeat with the remaining mixture.
- In a frying pan over medium high heat, add some water. Place the sausage links and bring to the boil. When the water is dry, pour some oil and fry the sausages, turning a few times, until golden brown and cooked through. Serve hot with fried or garlic rice, eggs and vinegar for dipping.
Source: Yummy As Can Be
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