Longganisa (Philippine chorizo)

• 400 GRAM MINCED PORK
• 100 GRAM MINCED BEEF
• 100 GRAM BACON, chopped finely
• 4 TBSP BROWN SUGAR
• 2 TSP SALT
• 2 CLOVES GARLIC, chopped
• 50 GRAM VINEGAR
• 1 TBSP ANNATTO SEEDS (or red food coloring)
• 1 TSP CAYENNE PEPPER

• 500 GRAM BEEF FILLET, cut in very thin slices
• BUNCH OF GREEN ONIONS, chopped
• 2 CLOVES GARLIC, mashed
• 4 TBSP SOY SAUCE
• 4 TBSP SESAME OIL
• 3 TBSP SUGAR
• PIECE OF GINGERROOT, grated
• 2 TBSP WHITE WINE

Start one day early. Combine annatto seeds and vinegar, press the red color out of the seeds and strain the vinegar (or add the red food coloring to the vinegar). Combine all ingredients and knead well. Make long thin rolls and roll them tight in waxed paper. Put them in the fridge overnight. Unwrap and cut them into 10 centimeter long sausages. Fry them in hot oil until done.