Instructions. In a large combine all ingredients apart from the sausage casing and oil then mix. Place mixture in a sausage stuffer, place casing on the other end then tie a tight knot on the end. Fill the sausage casing with the meat mixture, every 2½-inch twist to seal section, gently pack each section until you are finished with all the meat. Method 1 Preparing the Meat Mixture 1 In a large bowl, add the soy sauce, vinegar, garlic, bay leaves, paprika, brown sugar, salt and pepper. Stir the ingredients together until the brown sugar is dissolved. [1] Combine and mix all the ingredients (except casings and rinsing vinegar) thoroughly in a large bowl. Set aside for an hour at room temp. Soak the sausage casings in warm water to soften. Pour the cane vinegar inside the Pork intestines to rinse and help remove the bad odor. Using a funnel, stuff the longganisa mixture into the sausage casings Add rock salt. Roast the paprika, garlic powder, and oregano in a hot pan until smoky. Add to the mixture together with the sugar and vinegar. Mix to combine. Cut small cubes of the pork back fat, about 3 to 4 tbsps, then add to the mixture and mix thoroughly. Let the mixture sit for about 30 minutes. Soften the sausage casings in warm water Longganisa is a popular Filipino breakfast sausage traditionally made from ground pork, although chicken and beef can also be used. Its origin is associated with Portuguese linguica and Spanish chorizo, with variations found throughout Mexico and Latin America. Heat the cooking oil in a wide pan. While the cooking oil is being heated, add the crushed garlic. Note: make sure that the oil is not hot when you add the garlic. Let the garlic slowly cook while the oil gets heated until it becomes golden brown and crisp. Add-in the rice; gently stir to distribute the ingredients. Set aside in the refrigerator. 2. dissolve phosphate in water. 3. in a non reactive bowl, combine rock salt, curing salt and phosphate solution. mix well. add sliced pork and toss to coat meat completely. 4. add the remaining 6 ingredients and mix until well-blended. 5. Therefore, there is a uniform concentration of flavor and salinity throughout the meat. Cover pickle mixture is ideal for ground meat and smaller cuts of meat. Tocino and longganisa are examples of products that use cover pickle mixture. Video: How to Prepare and Cure with Cover Pickle Mixture (Skinless Longganisa): 7DeFlFT.