Place all the ingredients for the sausage in the food processor. Pulse until meat is minced. Divide into quarters and shape into sausages about 1" [2.5 cm] in diameter.
Place the sausages in a container with a tight-fitting lid and let it rest overnight in the fridge.
How to make longaniza
Heat oil in a large skillet over high heat. Place the sausages carefully in the skillet. Cook rotating until the sausages are lightly brown. Remove the sausages from the skillet. Add the onions to the skillet and lower heat to medium. Cook and stir the onions until they start to become translucent. Add tomatoes, cubanela pepper, tomato sauce, and water.
Slice the sausage into smaller pieces, carefully not to break them. Once the liquid breaks a boil, place the meat in the pan, cook covered until the vegetables are cooked through and the liquid has reduced to half. Season with salt to taste.
Longaniza contains between 50% to 25% pork fat - this does not work with lean cuts. The more fat, the juicier. I used pork chops because they are easy to find and because they already have a lot of fat. However, it will not be as juicy as regular supermarket longaniza if cooked too long.