This is a variation of the Philippine chorizos laced with indigenous spices. Longaniza and sausages making has a long tradition in the Philippines, with each region having their own specialty. Examples are: Lucban, Quezon is known for its garlicky longanizas; while Guagua, Pampanga is known for its salty, almost sour, longanizas. Longganisang hamonado (Spanish: longaniza jamonada), by contrast, is known for its distinctive sweet taste.
How to make skinless sausage
lean pork - 3/4 kg
fat - 1/4 kg
salt - 2 tbsp
garlic - 1 and 1/2 -2 tsp
accord powder - 1 and 1/4 tsp
ascorbic acid (250 mg) - 1/2 tablet
brown sugar - 5 tbsp
prague powder - 1/4 - 1/2 tsp
black pepper - 1 and 1/2 tsp
anisado wine or gin - 1 tbsp
vinegar - 1 tbsp
soy sauce - 1 tbsp
vetsin - 1/2 tsp
1. Mix the above ingredients well with the meat until mixture becomes tacky. Chill.
2. Form into 2-3 inches long sausage.
3. Wrap in paperlene plastic.
4. Allow to cure in the refrigerator for 2-3 days.
5. For longanisa in casings, stuff the meat mixture into sausage casings and tie with string to form 2-3 inches sausage links.
6. Hang to dry in a cool, dry place.
Here are videos how skinless sausages are made: