Chorizo de Cebu
Chorizo de Cebu is a distinct Cebuano breakfast sausage characterized by its petite, round shape and unique sweet-savory profile, setting it apart from other Filipino longganisa varieties. These small, hand-formed sausages feature ground pork seasoned with garlic, anise wine, and pineapple juice, creating a tender, juicy texture and complex flavor depth that's less garlicky than its northern counterparts. The addition of Prague powder and specialized binding agents ensures proper preservation and texture, while careful marination develops its signature taste. Traditionally served alongside puso (hanging rice) wrapped in woven coconut leaves, this cherished Cebuano specialty embodies the region's unique culinary heritage and breakfast culture.
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
Nutrition
Calories: 120kcalCarbohydrates: 3gProtein: 8gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 36mgSodium: 280mgPotassium: 170mgFiber: 0.5gSugar: 2gVitamin A: 292IUVitamin C: 1mgCalcium: 17mgIron: 1mg
Tried this recipe?Let us know how it was!