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
- Before starting, ensure all ingredients are measured and ready. Set your ground pork, wine, and other ingredients on the counter, and put on clean plastic gloves for handling the meat.
- Start by mixing the salt, Prague powder, sodium phosphate, anise wine, and cold water in a large bowl until everything dissolves. Add the TVP, Isolate, and Carrageenan to this liquid mixture and stir well.
- Now add your ground pork to the bowl. Follow with the sugar, minced garlic, paprika, ground black pepper, pineapple juice, and meat enhancer if using. Mix everything together with your gloved hands until the meat is evenly seasoned. Keep mixing until you don’t see any patches of plain ground pork.
- Write down the time, then cover your bowl with plastic wrap and place it in the refrigerator. Let it marinate for at least 8 hours but no more than 12 hours. Going over 12 hours will make your chorizo too sour.
- After marination, take the bowl out of the refrigerator. If you’re using sausage casings, fill them with the meat mixture and twist every 2 inches to make small, round sausages. If you don’t have casings, shape the meat into small round patties about 2 inches wide and wrap each one in parchment paper.
- Heat your pan over medium heat. If you wrapped your chorizo in paper, remove the paper before cooking. Cook the chorizo for about 7-8 minutes on each side until they’re golden brown. Don’t poke holes in them while cooking or they’ll lose their juices.
- Serve your chorizo hot with rice, especially with puso (hanging rice) if you can find it. They’re perfect with spiced vinegar on the side.
- To save for later, wrap each uncooked chorizo individually and freeze for up to 3 months. When you want to cook them, thaw in the refrigerator overnight and follow the same cooking instructions.
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.
