2 pounds ground pork with fat
1 cup brown sugar
1 head garlic, peeled and minced
2 tablespoons soy sauce
1 tablespoon vinegar
1 tablespoon salt
2 teaspoons ground black pepper
2 tablespoons cornstarch
3 tablespoons water
1 tablespoon canola oil

procedure

 
In a bowl, combine ground pork, ground pork fat, sugar, garlic, soy sauce, vinegar, salt, and pepper.
In a bowl, combine cornstarch and water. Stir until smooth and add to pork mixture. Mix until well-distributed.
Cover and refrigerate pork mixture for about 30 minutes.
On an individual sheet of wax paper, spoon about 1 tablespoon of pork mixture and form into a log. Roll and wrap tightly.
Repeat until all the mixture is shaped and wrapped. Arrange sausages in a ziplock bag or airtight container and freeze.
To cook, remove wax paper. In a wide pan over medium heat, arrange skinless longganisa in a single layer and add enough water to cover sausages halfway.
Bring to a simmer, cover, and cook until most of the water is reduced and sausages are cooked through.
Add the oil and cook, turning as needed, until longganisa are lightly browned and caramelized. Remove from pan and serve hot.