Filipino sausage chorizo de Cebu recipe (Cebu longganisa)
Longganisa is a type of Filipino sausage commonly cooked and served as breakfast viand on its own or together with sunny-side-up eggs and rice.
Servings 10 pcs
Calories 267kcal
Cost $5
Ingredients
Meat:
- 700 g pork lean meat ground coarsely
- 300 g backfat ground coarsely
Curing mix:
- 1 tbsp salt, refined
- ½ tsp curing salt
- 1 tsp phosphate
- ¼ tsp vitamin C powder
- ¼ cup chilled water (to dissolve the 4 ingredients)
Extenders:
- ½ tsp carrageenan
- ¼ cup chilled water
Seasonings:
- 8 tbsp sugar, refined
- 2 tbsp Anisado wine
- 2 tbsp garlic chopped
- 2 tsp black pepper
- ½ tsp meat enhancer
- ¼ tsp smoke flavor
- Food coloring (as desired)
- ½ tsp MSG
- 1 tsp paprika
- 1 tsp chili powder
- ½ tsp beef aroma
- 1 tsp BF blend (added in the last mixing)
Instructions
- Select good quality raw ingredients. Grind meat and backfat coarsely. Measure or weigh all ingredients.
- Add meat to the curing mix and mix until tacky. Then add extenders and mix again.
- Add the rest of the ingredients and mix until well blended.
- Cure at room temperature for 8-10 hours or refrigeration temperature for 8-12 hours.
- Stuff into cleaned, fresh natural casing. Link to desired lengths (4 inches long).
- To develop the golden-red color, dry under the sun for 4 hours or place the sausages in an artificial dryer for 2-3 days (temp. 110-120°F). Turbo may be used for color development (20 minutes at 200°F).
- Pack in a polyethylene bag (1/4 or 1/2 kg).
- Store in freezer if it's not thoroughly dried. If dried for 3 days, it can be kept hanging at room temperature for 2 weeks.
Nutrition
Calories: 267kcal
