How to Maker Garlic Longganisa

• Prepare a small basin or a big mixing bowl. Add in together the ground pork, salt, soy sauce, Worcestershire sauce, minced garlic and black pepper.
• Mix all the ingredients by hand until all the ingredients are well combined.
• Then add the sugar and continue mixing until the meat meat mixture becomes sticky.
• To stuff the hog casing with the meat mixture, you will need a sausage stuffer. But you can use a plastic funnel with a large hole about 3/4 inch size.
• Soak the hog casing first in water specially if you bought the dried hog casing.
• Then insert the hog casing in the funnel tip until all the casing is inserted. Just leave an allowance of 1 1/2 inch at the tip.
• Fill the hog casing with the meat mixture and allow the air to escape at the tip then close it by tying it up.
• Fill the casing until almost full then divide at 2 inches each by pinching and twisting
• Then tie the segments with the cooking twine or cotton crochet yarn. Cure the longganisa by hanging under the sun for 4 hours. Or you can just hang it in a dry place for 4 hours. Then freeze it to store it for a long time.
• To cook the longganisa, put some water in a frying pan and boil the longganisa until the liquid has evaporated and the fat renders.
• Stir cook to avoid burning and to cook it evenly on all sides. Stir fry until the sugar caramelize and the longganisa turns brown.
• Serve with dipping sauce like spiced vinegar and cooked rice or fried rice.