Combine the spice mixture ingredients in a small bowl and set to one side.
In a large bowl, combine the longanisa ingredients. Add the spice mixture and white wine vinegar, combining thoroughly.
Tie a knot in one end of the hog casings. Thread the other end to the sausage stuffer. Stuff the casings with longanisa mixture, twisting every ½-inch to create links. When all mixture has been used, tie a knot in the end of the hog casing.
Tie butchers twine around each sausage link and cut to separate into ½-inch longanisa sausages.
Place the sausages in an airtight container. Leave to cure in the refrigerator for 3-4 days.