Longganisa
Longganisa is a staple Filipino breakfast often served as part of the "Long-si-log" trio, with fried rice (sinangag) and fried egg (itlog). This savory-sweet sausage is made by stuffing hog-casing with ground pork, deliciously flavored with spices and seasonings.
Instructions
Mix ground pork, pork fat, garlic, soy sauce, anisado wine, vinegar, brown sugar, salt, pepper, and paprika. Stir until well-blended.
In a bowl, soak casings in warm water for about 30 minutes and Drain it well. In the sink, run warm water through casings. Check for spots with leaks and cut these sections.
On one end of the casing, insert the nozzle of a funnel. Scoop pork mixture into funnel and gently pack into casings, leaving about 5 inches on both ends. Tie off one end into a double knot. Alternatively, you can tie it with fine kitchen twine.
To make individual sausage links, pinch sausage at intervals of 4 inches. Gently twist the sausage link at this "pinched" point in one complete rotation.
Repeat this process down the coil but alternating the direction of twisting (towards you and away from you) from one link to the next. Tie off the other end into a double knot or with kitchen twine.
Place in a ziplock bag and refrigerate overnight or freeze.
When ready to cook, cut sausage into individual links and prick once or twice.
In a pan on medium heat, combine links and water and heat until it comes to a boil. Lower heat, cover, and Keep cooking until meat is cooked through and liquid is almost absorbed.
Add oil and Keep cooking, stirring them around, until sausages are caramelized. Take them out of the pan and Serve it while it's hot.
If you don't want to use or can't find pork fat, use 75% lean/25% fat ground pork ratio.
Do not overstuff casings to keep them from bursting during cooking.
Nutritional info is estimated at two links per serving.