Step 1

In a large container mix the salt, Prague powder, phosphate, Anise liquor, and water

Step 2

Add the Textured Vegetable Protein, Isolate, and Carrageenan

Step 3

Add the ground pork followed by the sugar, garlic, paprika, ground black pepper, pineapple juice, and meat enhancer then mix thoroughly.

Step 4

Place inside the refrigerator for 12 hours. (Note: Take note of the time. The mixture will smell sour if left for more than 12 hours)

Step 5

Shape and wrap the longanisa individually. You can use sausage casings or you can simply shape the mixture over a wax or parchment paper. At this point, the finished product is ready to be cooked.