Vigan Longganisa with Rice

Method

1. Keep the pork and mixing bowl cold. Mix garlic, vinegar, sugar, salt and pepper, then work this seasoning into the pork for 2–3 minutes until the mixture is tacky. The cooking water and oil do not go into the sausage mixture.
2. Fry a teaspoonful until fully cooked and taste it before adjusting the remaining mixture. Never taste raw sausage meat.
3. Cover and refrigerate for 8–12 hours. This is seasoning time for fresh sausage, not room-temperature fermentation or shelf-stable curing.
4. Divide into about 25 equal portions. Shape into compact skinless links or fill the prepared casings without tight overpacking. Keep finished links refrigerated while working.
5. Arrange the links in a wide pan with 1/4 cup water. Cover and cook over medium-low heat for about 10–15 minutes, turning carefully once; add a spoonful of water if the pan dries before the centres are cooked.
6. Check the largest link reaches 75°C for 30 seconds. Uncover, allow the remaining water to evaporate, then brown gently in the rendered fat, adding the optional oil only if needed.
7. Rest for 3 minutes and serve with garlic rice and vinegar. Refrigerate uncooked links and cook within 1–2 days, or freeze them.