Longanisa hamonado

[nemo]

LONGANISA HAMONADO
1 kilo ground pork
1/4 kilo pork fat (cubed)
1/2 cup white sugar
1 1/2 tbsp. fine salt
1/2 tsp. salitre
longanisa casings
 


Mix all seasoning before adding to the ground pork and fat. The pork should be coarsely ground. Mix by hand.
Fill casings with mixture. Dry in sun for 2-3 hours, then store in refrigerator. After 4 days or more, it is ready to be cooked.
 

source:rholand.ourfamily.com