In a bowl, combine soy sauce, vinegar, anisado wine, sugar and salt. Stir until sugar and salt are dissolved. In a large bowl, combine ground pork, pork fat, garlic, pepper and paprika. Add liquid mixture and mix gently until combined. Refrigerate for about 2 hours to allow flavors to meld and to firm up meat mixture.

In a bowl, soak casings in warm water for about 30 minutes. Drain well. In the sink, run warm water through casings. Check for spots with leaks and cut these sections.

On one end of the casing, insert the nozzle of a funnel. Scoop pork mixture into funnel and gently pack into casings, leaving about 5-inches on both ends. Do not overstuff casings. Tie off one end into a double knot. Alternatively, you can tie with fine kitchen twine.

To make individual sausages links, pinch sausage at intervals of about 4 inches. Gently twist the sausage link at this "pinched" point in one complete rotation. Repeat this process all the way down the coil but alternating the direction of twisting (towards you and away from you) from one link to the next. Tie off the other end into a double knot or with kitchen twine. Place in a ziplock bag and refrigerate overnight.

When ready to cook, cut sausage into individual links.

With a knife, prick each sausage once or twice. In a pan over medium heat, combine links and water. Bring to boil. Lower heat, cover and continue to cook until meat is cooked through and liquid is almost absorbed. Add oil and continue to cook, stirring regularly, until sausages are caramelized. Remove from pan and serve hot.