Growing up in a family that moved between Pampanga and Bataan, I thought I knew everything there was to know about longganisa. After all, Pampanga’s garlicky version was our weekend breakfast staple, and I’d proudly tell anyone who’d listen that we had the best longganisa in the Philippines.
But during my first trip to Cebu, I discovered Chorizo de Cebu – these adorably small, round sausages that completely changed my perspective.
Unlike our Kapampangan longganisa’s bold, garlicky punch, these Cebuano treasures surprised me with their subtle sweetness and juicy texture. When served with puso (hanging rice), it was a revelation that made me realize how beautifully diverse our Filipino breakfast traditions are.
After countless attempts to recreate this Cebuano delicacy in my own kitchen, I’m excited to share this perfected Chorizo de Cebu recipe that brings that authentic Carbon Market breakfast experience right to your home.
Why You’ll Love This Recipe
- Authentic Cebuano Flavor: Experience the perfect balance of sweet, savory, and aromatic notes that made this sausage famous
- Make-Ahead Friendly: Can be frozen for up to 3 months
- Versatile: Perfect for breakfast, lunch, or dinner
- Customizable: Easy to adjust sweetness and spiciness to your taste
- Restaurant-Quality: Create the iconic Cebuano street food at home
Chorizo de Cebu
Equipment
- Large mixing bowl (for marinating)
- Kitchen scale (for accurate measurements)
- Meat grinder (if using whole cuts of pork)
- Sausage stuffer or piping bag (for filling casings)
- Sharp knife (for portioning)
- Plastic gloves (for mixing)
- Parchment paper (if not using casings)
- Heavy-bottomed skillet or pan (for cooking)
- Meat thermometer (for food safety)
Ingredients
For the Meat Mixture
- 1.2 kilograms ground pork giniling na baboy
- 1 tablespoon coarse salt maalat na asin
- ½ teaspoon Prague powder #1 curing salt / pink salt
- 1 teaspoon sodium phosphate sodium phosphate
- ¼ cup cold water malamig na tubig
- ¼ cup TVP Textured Vegetable Protein / protein na gawa sa gulay
- 1 tablespoon Isolate protein isolate
- ½ teaspoon Carrageenan carrageenan
- 2 tablespoon sugar asukal
- 6 tablespoon garlic minced (bawang, trinurang pino)
- 2 tablespoon paprika paprika
- 3 tablespoon Anise Wine/Anisado Wine alak na may anise
- 1 tablespoon ground black pepper dinurog na paminta
- 2 tablespoon pineapple juice katas ng pinya
- ½ teaspoon meat enhancer optional (pangsarap ng karne)
For Casing (Optional)
- Natural hog casings
- Wax/parchment paper for shaping
Instructions
- In a large mixing bowl, combine the coarse salt (asin), Prague powder, sodium phosphate, anise wine, and cold water (malamig na tubig), stirring until well dissolved. Add the TVP (Textured Vegetable Protein), Isolate, and Carrageenan to this liquid mixture and stir to combine thoroughly.
- Add the ground pork (giniling na baboy) to the bowl, followed by sugar (asukal), minced garlic (bawang), paprika, ground black pepper (paminta), pineapple juice (katas ng pinya), and meat enhancer if using. Using gloved hands, mix everything thoroughly until well combined, making sure all ingredients are evenly distributed throughout the meat mixture. Work quickly to keep ingredients cold.
- Cover the bowl tightly with plastic wrap and place in the refrigerator to marinate for 8-12 hours (Patagalin sa ref ng 8-12 oras). Important: Write down your start time, as exceeding 12 hours will cause the mixture to become too sour (maasim).
- After marination, prepare your working surface. If using sausage casings, soak them in warm water for 30 minutes. If using parchment paper, cut into 6×6 inch squares. Take the meat mixture from the refrigerator.
- For sausage casings (bituka): Fill the casings using a sausage stuffer or piping bag, twisting every 2 inches to form small, round sausages. For parchment paper method (papel): Take 2-3 tablespoons of the mixture and shape into a round patty about 2 inches in diameter. Wrap each portion in parchment paper, twisting the ends to secure (balutan ng papel at pilipitin ang dulo).
- Heat a heavy-bottomed pan over medium heat (katamtamang init). If using paper-wrapped chorizo, remove the paper first. Cook the chorizo for 7-8 minutes per side, or until golden brown on the outside and fully cooked inside (lutong-luto sa loob). The internal temperature should reach 71°C (160°F). Don’t pierce the sausages while cooking to keep the juices inside.
- Serve hot with puso (hanging rice) or steamed white rice (kanin). Best enjoyed with spiced vinegar (suka) on the side. Leftover raw chorizo can be frozen for up to 3 months (pwedeng i-freeze hanggang 3 buwan) – make sure to wrap each piece individually and store in an airtight container.
- For reheating (pag-init), thaw frozen chorizo overnight in the refrigerator and cook following the same instructions above. Never refreeze thawed chorizo (huwag i-freeze muli ang natunaw nang chorizo).
Tips from Lola’s Kitchen
- Use cold ingredients to prevent the fat from melting during mixing
- For best results, grind your own pork using 70% lean meat and 30% fat
- Chill your mixing bowl before using
- Test a small portion by frying before wrapping all the mixture
- Don’t skip the pineapple juice – it helps tenderize the meat
Traditional Serving Suggestions
- Serve with puso (hanging rice wrapped in coconut leaves)
- Pair with spiced vinegar (suka)
- Add fried egg (pritong itlog) on the side
- Serve with achara (pickled papaya)
- Best enjoyed for breakfast with garlic rice
Troubleshooting Common Issues
- Mixture Too Wet
- Solution: Add more TVP or meat
- Sausages Breaking During Cooking
- Solution: Don’t pierce casings before cooking
- Mixture Too Sour
- Cause: Over-marination
- Solution: Strictly follow marination time
Ingredient Alternatives
- Anise Wine: Ground star anise (1 teaspoon)
- TVP: Breadcrumbs (same amount)
- Prague Powder: Can be omitted if consuming immediately
- Meat Enhancer: MSG or additional salt
- Carrageenan: Cornstarch (double amount)
Storage & Reheating
- Fresh: Keep refrigerated for up to 3 days
- Frozen: Store up to 3 months
- Thawing: Overnight in refrigerator
- Reheating: Pan-fry on medium heat until hot throughout
Variations
- Spicy Version
- Add 1-2 chopped bird’s eye chilies
- Extra Garlicky
- Double the garlic amount
- Leaner Option
- Use ground pork loin
- Reduce fat content to 20%
Frequently Asked Questions
- Can I freeze uncooked Chorizo de Cebu?
- Yes, up to 3 months in an airtight container
- Why use Prague Powder?
- It’s for food safety and preserving the meat’s pink color
- Can I skip the marination?
- Not recommended, as it develops the flavors
- What’s the best pork cut to use?
- Pork shoulder (kasim) with 30% fat content
- How do I know when they’re fully cooked?
- Internal temperature should reach 71°C (160°F)
Nutrition
The Story Behind Chorizo de Cebu
In the bustling streets of Cebu City, particularly around the historic Carbon Market, a unique breakfast tradition has been captivating locals and visitors alike for generations. Chorizo de Cebu, with its distinctive small, round shape and sweet-savory profile, tells a story of cultural fusion that’s quintessentially Cebuano.
Unlike its Spanish colonial namesake, Chorizo de Cebu evolved to reflect the Cebuano palate’s preference for sweeter flavors, a characteristic that distinguishes it from other Philippine longganisa varieties. While Vigan is known for its garlicky punch and Lucban for its ginger notes, Cebu’s version embraced a subtler balance of flavors, incorporating unique ingredients like anise wine and pineapple juice – a nod to the region’s historical trade connections and abundant tropical produce.
What truly sets this sausage apart is its serving tradition. Cebuanos ingeniously paired it with puso, or hanging rice – diamond-shaped rice parcels wrapped in woven coconut leaves. This combination emerged from Cebu’s port city culture, where traders and workers needed portable, ready-to-eat meals. The puso’s clever packaging kept the rice fresh while complementing the chorizo’s rich flavors, creating a beloved street food duo that has become synonymous with Cebuano breakfast identity.
Today, while modern variations exist, traditional Chorizo de Cebu makers still follow time-honored techniques passed down through generations. The careful balance of curing agents, the precise marination time, and the characteristic small shape are all results of years of perfecting this beloved breakfast staple. From humble street food origins to becoming a celebrated regional specialty, Chorizo de Cebu represents the innovative spirit of Cebuano cuisine, where traditional methods meet local taste preferences to create something uniquely their own.
The recent surge in popularity of regional Filipino cuisines has brought renewed attention to this Cebuano treasure, with food enthusiasts and chefs recognizing its distinct contribution to the rich tapestry of Philippine breakfast culture. Whether enjoyed at home or from a street vendor with freshly made puso, Chorizo de Cebu continues to be a proud symbol of Cebuano culinary heritage, delighting new generations while maintaining its authentic charm.
