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Vigan Longganisa

Vigan Longganisa

1 kilo ground pork pigue or ham
1/4 cup garlic, crushed
1 Tbsp. onions, chopped
2  1/2 tsp. salt
1 tsp. black pepper, ground
1/3 cup soy sauce
2 1/4 tbsp. vinegar
2 yds sausage casing
1/2 cup water
2 Tbsp. cooking oil

In a bowl, mix thoroughly the first seven ingredients until well blended. Stuff the mixture into casing and tie every 2 inches long with a string. Hang under direct sunlight for about 4 hours to allow fat and liquid to drip and dry. Heat a carajay and pour 1/2 cup water and 1-2 tablespoons cooking oil. Put in the longanisa. Cover and cook over low heat until all of the water evaporates. Prick each with a fork. When all liquid has evaporated, pan fry until brown. Serve hot with fried rice, tomatoes and sliced salted eggs.

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