Batutay Longganisa

Ingredients for Batutay Longganisa

• 650 g minced lean beef
• 350 g minced pork back fat
• 1 whole garlic bulb, minced
• 6 bird's-eye chilies, finely chopped
• 2 tablespoons soy sauce
• 1 tablespoon salt
• 1 tablespoon freshly ground black pepper
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• Oil, for frying
• Sausage casing

How to cook Batutay Longganisa

1. 1.Mix beef, pork back fat, garlic, chilies, soy sauce, salt, pepper, paprika, and oregano until evenly combined.
2. 2.Stuff mixture into sausage casing, tie off the end, and twist into 2 1/2-inch links, packing each link gently.
3. 3.Hang sausages in direct sunlight for 6 hours, then refrigerate in a tightly covered container for 3–5 days to cure.
4. 4.To cook, cover sausages with a little water in a pan over low heat until water evaporates; add oil and pan-fry slowly until cooked through.