Mixture of 30% ground beef and 70% ground port.
For every kilo of mixture, add:
2 1/2 tbsp salt
1 1/2 tbsp sugar
1 1/2 tbsp soy sauce
2 tbsp vinegar
1/8 level tsp saltpeter
1 tsp ground pepper
2 tsp chopped garlic
Mix all ingredients togethr and cure mixture for 5-6 days in the refrigerator and stuff into casings. This kind of sausage should be stored in a cooler, ready for use.
Place small amount of water in the skillet. Place sausages and let boil in water for about 10 minutes. With a fork, pierce casings. The longganisa will be ready when juices flow out clear. Cook until it turn into dark caramel in colour.
Serve hot or cold.