Tested Recipe Adapted from www.adorasbox.net
In a mixing bowl, blend the soy sauce, wine, sugar, garlic, black pepper and oil together. You can omit the oil if your pork is fatty enough. Add in the minced pork and stir very well in one direction until the mixture becomes pasty.
Transfer to a lidded glass container and refrigerate for three days to cure.
Divide the mixture into 16 portions. Shape each into a sausage shape.
You can pan fry the sausage for 10-15 minutes until cooked through and browned.
I like wrapping them in greased foil and baking in a 180V oven for 20 minutes for a better shape then pan frying them until browned.
Serve with sinangag (garlic fried rice), fried eggs and tomatoes.