Lucban Longganisa Recipe

INGREDIENTS:

• 1 kilo ground pork belly, 80% lean meat, 20% pork fat
• 2 tbsp rock salt
• 2 tbsp plus 1 tsp Spanish paprika
• 2 tbsp black pepper
• 2 tbsp garlic powder or 2 1/2 tbsp finely minced garlic
• 2 1/2 tsp powdered oregano
• 120 ml Filipino rice vinegar
• 4 tbsp cubed pork back fat
• Edible sausage casings or thoroughly cleaned pork intestines
• white vinegar, for rinsing casing. 

INSTRUCTIONS:

1. Soak the sausage casings in warm water to soften. Rinse the inside with vinegar by pouring inside.
2. Mix all ingredients thouroughly.
3. Let sit for 1 hour at room temperature.
4. Soak the sausage casings in warm water to soften. Rinse the inside with vinegar by pouring inside.
5. Stuff the meat mixture in the sausages, then tie off to make links.
6. Let sausages sit in the refrigerator for 12 hours, then freeze afterwards.

Source: 

Recipe: My Sassy Chef

Image:  Foodgy

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