Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place in the freezer for an hour or until the temp reaches 32f – 34F.
Grind your very chilled meat/fat on a medium plate
Mix the meat with the rest of the spices (except encapsulated citric acid) and soy sauce till it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down.
Once your meat is the proper consistency add the encapsulated citric acid (or vinegar) and mix for another 30 seconds.
stuff into 30-34,, hog casings and tie off into 3 inch links. Alternatively you could form into sausage links without a casing.
To prepare this sausage, place the longganisa in a pan with a 1/2 inch of water. Simmer on a medium heat. After the water cooks down, cook for another 5-7 minutes. The longganisa will begin to fry in it's own fat and and the sugars will start to caramelize. Once finished serve and enjoy.
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