Ingredients
- 1.2kg Ground Pork (840g Lean pork & 360g Pork fat)
- 3 whole Garlic, minced
- 1 tbsp Black Pepper, cracked
- 1/2 tbsp Himalayan Salt / Iodized Salt
- 1 tbsp Dried Oregano
- 1.5 tbsp Sweet Paprika
- 1/3 cup White Vinegar
- 100ml Caramba Chili Rojo
Longganisa Skin:
- Food-safe Strings
- 28mm x 15m Collagen Casing
Directions
- In a bowl, mix all ingredients together.
- Manually fill the casing. Insert the pork mixture into the collagen casing using a funnel and a chopstick.
- Tie the ends of the filled casing with food-safe strings. Continue tying 2.5-3 inches apart per link or as desired.
- Cover and age inside the chiller for at least 2 days.
- Once ready, boil in some water and fry until browned.