INGREDIENTS:
- ¾ kg lean pork
- ¼ kg fat
- 2 tbsp salt
- 1½ -2 tsp garlic
- 1 ¼ tsp accord powder
- ½ tablet ascorbic acid (250 mg)
- 5 tbsp brown sugar
- ¼ - ½ tsp prague powder
- 1½ - 2 tsp black pepper
- 1 tbsp anisado wine or gin
- 1 tbsp vinegar
- 1 tbsp soy sauce
- ½ tsp vetsin (optional)
UTENSILS:
- mixing bowl
- measuring spoon
- knife
- tray
- chopping board
- weighing scale
- meat grinder
PROCEDURE:
- Mix the above ingredients well with the meat until mixture becomes tacky. Chill.
- Form into 2-3 inches long sausage.
- Wrap in paperlane plastic.
- Allow to cure in the refrigerator for 2-3 days.
- For longganisa in casings, stuff the meat mixture into sausage casings and tie with string to form 2-3 inches sausage links.
- Hang to dry in a cool, dry place.
