There are several versions of this recipe. This one is closer to the Ilocano version from northern Luzon, a little extra garlicky.
|2||lbs lean pork meat coarsely ground or chopped and chilled|
|½ to 1||lb pork fat, diced|
|¼||tsp. salitre (available in drug stores as salt peter) or 1 t Morton's Tender Quick (sodium nitrate, sodium nitrite) available in most grocery stores.|
|5-6||cloves garlic, minced|
|⅓||t. ground bay leaf or 1 leaf finely chopped (optional)|
|2||T sugar cane vinegar or 3 T brown sugar|
|2||T achuete oil or 1 T achiote paste (see note below)|
|⅛||cup soy sauce|
|⅛||cup rice or white vinegar|
|1½||t sea salt|
|1||t black pepper|
|1||t red pepper flakes (optional)|
Achuete, also called achiote, atsuete, annatto is a small, reddish seed. If you do not have achuete oil on hand, take a shortcut and go to a Mexican grocery and get a three-ounce packet of Pasta de Achiote (annatto seed paste). Use 1 T for the recipe above. The achiote adds a reddish tinge and additional flavor to the sausage. The leftover paste can also be used to make a colorful and tasty addition to Spanish rice. Combine all ingredients except casing and let stand for 1-2 hours. Fill casing with mixture. Tie the end of the casing with kitchen string. Twist the sausage at every five inches or so to form the sausages. Place finished sausages on a tray and let them cure and dry in the refrigerator for 4-5 days, turning them over once a day. (Instead of making links, you can simply shape the sausage into patties.) When ready to cook, put desired number of sausages in a skillet. Add enough water to come halfway up the side of the links. Prick sausage lightly with a fork. Let simmer over medium heat until water evaporates. Add two tablespoons of oil and fry till nicely browned. Serve hot.