Longganisa (Filipino Sausage) with Sweet Potato Hash

Ingredients

• about 450 g Ground Pork
• 6 cloves Garlic
• 3 tablespoons Brown Sugar
• 2 tablespoons Soy Sauce
• 2 tablespoons Vinegar
• 1 teaspoon Ground Black Pepper
• 2 medium Sweet Potatoes
• 1 medium Onion
• 1 medium Red Bell Pepper
• 2 tablespoons Olive Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the about 450 g ground pork, 6 cloves garlic (minced), 3 tablespoons brown sugar, 2 tablespoons soy sauce, 2 tablespoons vinegar, and 1 teaspoon ground black pepper. Mix everything together with your hands until well combined. Cover the bowl and let the mixture marinate in the refrigerator for at least 30 minutes.
2. 2While the pork is marinating, peel and cut the 2 medium sweet potatoes into 1.27 cm cubes. Peel and dice the 1 medium onion. Seed and dice the 1 medium red bell pepper.
3. 3Heat the 2 tablespoons olive oil in a large skillet over medium heat, about 163°C. Add the diced sweet potatoes, diced onion, and diced red bell pepper to the hot skillet. Cook, stirring occasionally, for 15-20 minutes, or until the sweet potatoes are tender when pierced with a fork and the vegetables are slightly browned.
4. 4While the vegetables are cooking, shape the marinated pork mixture into small, oval-shaped sausages, about 5.08 cm long. You should have about 8-10 sausages.
5. 5In a separate large skillet, heat the skillet over medium-high heat, about 190°C. Carefully place the shaped longganisa sausages into the hot skillet. Cook for 8-10 minutes per side, turning them occasionally, until they are browned on all sides and cooked through. The internal temperature should reach 71°C.
6. 6Serve the cooked longganisa sausages immediately with the prepared sweet potato hash.

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