How to make Adobo Longganisa:

• To make atchuete oil, in a pan, heat cooking oil and put atchuete seeds and laurel leaves. Fry the in low heat until the oil turns color red. Cool and strain the seeds from the oil. Set aside the atchuete oil.
• In a mixing bowl, combine ground pork, garlic, black pepper, salt, vinegar, soy sauce, and atchuete oil. Mix well until all the ingredients are well combined.
• Store in the refrigerator overnight or at least 3 hours before stuffing in the hog casing. If you are using dried hog casing, soak in warm water for 30 minutes before using.
• Using a sausage stuffer or a funnel, insert the first end of the hog casing on the funnel and fill it with the meat mixture. Divide the longganisa into 2 to 3 inch links by twisting and tie with strings.
• Dry under the sun for half a day or at least 3 to 4 hours before cooking or storing in the freezer. To cook the longganisa, put a small amount of water in a pan and boil unit the liquid evaporates. Then fry with a some cooking oil until brown.