Step 1

In a bowl, mix thoroughly the first eight ingredients until well blended.

Step 2

Stuff the mixture into casing and tie every 2 inches long with a string.

Step 3

Hang under direct sunlight for about 4 hours to allow fat and liquid to drip and dry.

Step 4

Heat a carajay and pour 1/2 cup water and 1-2 tablespoons cooking oil.

Step 5

Put in the longanisa. Cover and cook over low heat until all of the water evaporates. Prick each with a fork.

Step 6

When all liquid has evaporated, pan fry until brown.

Step 7

Serve hot with fried rice, tomatoes and sliced salted eggs. Serves 8