This version of longganisa is from the province of Alaminos, Pangasinan. Unlike the Kampampangan, Tagalog or the Cebuano versions which are sweet, this longganisa is similar to Vigan or Lucban longganisa which are refined saltiness and garlicky in taste. But the most notable difference of this Alaminos longganisa is the yellow color and toothpicks that divides the longganisa links. Actually they are not toothpicks but sharpened palm leaves sticks used in making “walis tingting” or maybe bamboo sticks are used sometimes. In this recipe I used strings to make the links because it will require some skill to do it but you can research the internet if you want it to be authentic. Just be careful when eating it or kids might ingest those sharp sticks. The ingredients used in making this longganisa by the town folks in Alaminos usually contains less salitre and mostly sea salt as the preservative and the yellow coloring is from the atchuete.
- ¾ kilo ground lean pork (pork shoulder or pork butt)
- ¼ kilo pork fat, ground coarsely
- 4 Tbsp. sugar
- 2 Tbsp. coarse salt
- 2 tsp. ground black pepper
- 2 Tbsp. vinegar
- ¼ tsp. salitre
- ½ Tbsp. soy sauce
- 2 Tbsp. chopped garlic
- 1 Tbsp. rum
- Atsuete powder, dilute in 1 Tbsp warm water (or yellow food coloring)
- Hog casings
- Mix all ingredients thoroughly in a bowl except the hog casing. Adjust the atsuete powder or food coloring until you achieve the desired color. Cover the bowl with cling wrap or lid and refrigerate for 5 days.
- Stuff mixture in pork casings using a funnel or sausage stuffer. If using dried hog casing, soak in warm water for 3 minutes before stuffing. Divide the longganisa by twisting into 2 inch links then tie with strings.
- Hang to dry for 4 hours in shaded area. To cook the longganisa, fry in hot oil until golden brown. Serve with fried rice and fried egg.