Guinobatan Longanisa

Ingredients for Guinobatan Longanisa

• 700 g pork shoulder meat, hand-chopped
• 300 g pork fat, hand-chopped
• 1/4 cup brown sugar
• 1 1/2 tablespoons salt
• 3 tablespoons soy sauce
• 1 whole garlic, minced
• 2 teaspoons ground black pepper
• 3 teaspoons annatto powder
• Sausage casing

How to cook Guinobatan Longanisa

1. 1.Mix soy sauce and annatto powder in a large bowl. Add pork, fat, brown sugar, salt, garlic, and pepper; mix thoroughly by hand.
2. 2.Load the mixture into a sausage stuffer. Knot the casing onto the nozzle and fill gently, twisting every 2 1/2 inches.
3. 3.Refrigerate sausages for 1 day to cure, then freeze any portions not being cooked.
4. 4.Place sausages in a covered pan with a little water and cook over low heat until water evaporates.
5. 5.Add a little oil and cook slowly until browned and the sugar caramelizes into a glaze. Serve hot.