Longganisa Tuguegarao

Ingredients for Longganisa Tuguegarao

• 1 kg coarsely minced pork, about 35% fat
• 1 tbsp ground black pepper
• 2 whole heads garlic, chopped
• 1 tbsp salt
• 3 tbsp sukang Iloko or cane vinegar
• 1 1/2 tbsp annatto oil
• Hog casing, cleaned and ready to fill
• 1 cup water, for cooking

How to cook Longganisa Tuguegarao

1. 1.Mix the coarsely minced pork with pepper, garlic, salt, vinegar, and annatto oil until just combined; keep the coarse texture.
2. 2.Fill prepared hog casings with the pork mixture using a sausage stuffer, then twist or tie into individual links.
3. 3.Set the links uncovered on a rack in the refrigerator for 2 to 3 hours to dry the surfaces.
4. 4.Arrange the links in a wide pan with 1 cup water. Simmer until the water evaporates and the pork fat begins to render.
5. 5.Turn the links in their rendered fat until browned on all sides and cooked through; serve hot.