Filipino Longanisa Sausage

Instructions

1. Prepare the meat mixture
   In a large mixing bowl, combine the ground pork, minced garlic, brown sugar, soy sauce, vinegar, paprika, black pepper, salt, red pepper flakes (if using), and annatto powder. Mix thoroughly with your hands until all ingredients are well incorporated.
2. Rest the mixture
   Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or overnight for better flavor development) to allow the flavors to meld together.
3. Shape the sausages
   If using casings, stuff the meat mixture into the casings and tie off at 4-inch intervals. If not using casings, take about 1/4 cup of the mixture and shape into a log using plastic wrap. Twist the ends of the plastic wrap to secure the shape. Repeat with remaining mixture.
4. Prepare for cooking
   If you've refrigerated the shaped sausages, allow them to come to room temperature for about 15 minutes before cooking. If using plastic wrap, remove it before cooking.
5. Cook the longanisa
   Heat vegetable oil in a large skillet over medium heat. Add the longanisa sausages and cook for 2 minutes until lightly browned on one side. Flip the sausages.
6. Add water and finish cooking
   Pour 1/4 cup of water into the skillet, reduce heat to medium-low, and cover. Allow sausages to steam for about 8-10 minutes until fully cooked through and the water has evaporated. Internal temperature should reach 165°F (74°C).
7. Caramelize the exterior
   Once the water has evaporated, continue cooking the sausages, turning occasionally until all sides are caramelized and have a deep reddish-brown color, about 2-3 more minutes.
8. Serve
   Remove from heat and serve hot with garlic fried rice (sinangag) and fried eggs (itlog) for a traditional Filipino breakfast called 'Longsilog'. Garnish with sliced tomatoes or atchara (pickled green papaya) if desired.