There are several versions of this Filipino Longanisa Sausage recipe. This one is closer to the Ilocano version from northern Luzon, a little extra garlicky. Enjoy!
pounds lean pork meat, coarsely ground or chopped and chilled
pound pork fat, diced
teaspoon salitre (available in drug stores as salt peter) or 1 teaspoon Morton's Tender Quick (sodium nitrate, sodium nitrite) available in most grocery stores.
cloves garlic, minced
teaspoon ground bay leaf or 1 leaf finely chopped (optional)
tablespoons sugar cane vinegar or 3 tablespoons brown sugar
tablespoons achuete oil or 1 tablespoons achiote paste (see note below)
cup soy sauce
cup rice or white vinegar
teaspoon sea salt
teaspoon black pepper
teaspoon 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 tablespoon 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.