3/4kilo ground lean porkpork shoulder or pork butt
1/4kilo pork fatground coarsely
4Tbsp.sugar
2Tbsp.coarse salt
2tsp.ground black pepper
2Tbsp.vinegar
1/4tsp.salitre
1/2Tbsp.soy sauce
2Tbsp.chopped garlic
1Tbsp.rum
Atsuete powderdilute in 1 Tbsp warm water (or yellow food coloring)
Hog casings
Instructions
How to make Alaminos Longganisa:
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.