Ybanag longanisa2-3 lbs of coursely ground pork1 tbsp ground pepper7 cloves garlic, chopped (you may add or lessen the amount depending on how much garlic you want)1 tbsp salt3 tbsp cane vinegar (if you could find sukang iloco the better; you may add more if you'd prefer a tangy mixture)1 1/2 tbsp oil cooked with achuetehog casingcooking twineMix all the ingredients together. Remember not to over mix it as you want to retain its course texture.Fill-up the casing using funnelTie the ends of each longanisa ...One of the "secrets" to Longanisang Tuguegarao or Longanisang Ybanag is to air dry it. Now for the other "secrets" the pork should contain fat and should be coursely chopped. Also the vinegar should be sukang iloko or if it's white vinegar, use a good brand such as Datu Puti and lastly, there should be plenty of garlic.Once dry, store in the freezer or if you can't wait like me, cook it by rendering its fat; add a minimal amount of water., let it simmer until its fat is rendered.Serve with garlic rice and egg... with sides of fresh tomatoes and a dipping sauce of vinegar... ENJOY!CREDIT TO Skip to malouThe recipe is from her blog.