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Cebu Longganisa
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Filipino sausage Chorizo De Cebu Recipe ( Cebu Longganisa)

The Longganisa, a type of Filipino sausage, is commonly cooked and served as breakfast viand on its own or together with sunny-side-up eggs and rice.
Course Side Dish
Cuisine Filipino
Keyword Pork, Sausage
Prep Time 10 hours
Cook Time 7 minutes
Total Time 10 hours 7 minutes
Servings 10 pcs
Calories 267kcal
Author Joost Nusselder
Cost $5



  • 700 g Pork lean ground coarsely
  • 300 g Backfat ground coarsely

curing mix:

  • 1 tbsp Salt, refined
  • ½ tsp Curing salt
  • 1 tsp Phosphate
  • ¼ tsp Vit. C powder
  • ¼ cup chilled water (to dissolve the 4 ingredients)


  • ½ tsp Carageenan
  • ¼ cup Chilled water


  • 8 tbsp Sugar, refined
  • 2 tbsp Anisado wine
  • 2 tbsp Garlic chopped
  • 2 tsp Black pepper
  • ½ tsp Meat enhancer
  • ¼ tsp Smoke flavor
  • as desired Food color
  • ½ tsp MSG
  • 1 tsp Paprika
  • 1 tsp Chili powder
  • ½ tsp Beef aroma
  • 1 tsp BF blend (added in the last mixing)


  • Select good quality raw material. 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 till 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 is not thoroughly dried. If dried, for 3 days it can be kept hanging at room temperature for 2 weeks.


Calories: 267kcal