Ingredients:

• 1 1/2 kilo pork fat (diced, cubed to 1/2 cm)
• 3 kilos pork meat (grounded)
• 1 cup white vinegar
• 1 cup soy sauce
• Salt to taste
• 1 large head of garlic (finely minced)
• Pimiento for coloring
• Pig's small intestine for casing
• 1 1/2 tablespoon black pepper

Procedure:

1. In a bowl, mix all ingredients thoroughly except for intestines.
2. Stuff into intestines for casing, but first making sure that the casings have been well cleaned. Measurements of each sausage should be 2 1/2 inches for longanisa. 
3. Chill and fry.
4. Serve hot w/ garlic rice.

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