Easy Homemade Skinless Longganisa

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1. 1Step 1: Combine all ingredients except the oil in a large mixing bowl. Mix thoroughly with your hands until the mixture becomes sticky and well combined. Use a food grade glove if needed.
2. 2Step 2: Cover the bowl with plastic wrap and refrigerate for 2 hours, best overnight.
3. 3Step 3: Scoop a tablespoon of the mixture and fry in warm oil. Taste the cooked longganisa and adjust the sugar, salt, vinegar, or black pepper to your desired flavor profile.
4. 4Step 4: Lay out a rectangular sheet of baking paper or wax paper. Scoop 1 heaping tablespoon of the meat mixture onto the paper. Carefully roll up the paper, enclosing the mixture, and use a flat scraper to shape it into a cylinder.
5. 5Step 5: Place in the freezer for 20 minutes to help retain the shape through the cooking process. Arrange in a zip bag if you're planning to cook it at a later time.
6. 6Step 6: Add oil to a pan over medium heat. The oil should be warm enough to sizzle the meat but not so hot that the sugar burns.
7. 7Step 7: Turn heat down to low. Fry the longganisa, flipping occasionally, until all sides are browned and cooked thoroughly. This helps lock in moisture and ensures a firmer shape as the longganisa continues to cook.
8. 8Step 8: Serve with garlic rice and egg (LONGSILOG style). Suggested dipping sauce is vinegar with chopped garlic and onions.