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Cebu Longganisa
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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.
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 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)


  • ½ tsp carrageenan
  • 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
  • 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)


  • 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.


Calories: 267kcal