Ingredients

Mixture of 30% ground beef
And 70% ground pork
For every 2.2 pounds (1 kilo
Mixture add:

• 2 1/2 tb Salt
  
• 1 1/2 tb Sugar
  
• 1 1/2 tb Soy sauce
  
• 2 tb Vinegar
  
• 2 tb Wine
  
• 1/8 ts Saltpeter; (salitre)
  
• 1 ts Ground pepper
  
• 2 ts Chopped garlic
  
• Sausage casings--Available any butcher shop
  

Directions

Mix all ingredients together 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. To cook: Place a small amount of
water in a 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 and turn a dark caramel color. The sausages should also
turn the same color and some oil should leak out. Suggestions: You can
eat the Longganisa and tapa with pieces of lightly salted tomatoes. 

All measurements were converted to
coincide with American measurements.