Chorizo de Cebu is a small round processed meat that is juicy and sweet in taste. Cebuanos love to pair these longganisa with “puso”. In Cebu, “Puso” is a rice wrapped and boiled in a triangular casing made of woven coconut leaves.
Where can I buy the ingredients for Chorizo de Cebu? The ingredients below can be easily found in large local markets or “palengkeng bayan” at a cheaper price, you just need to hunt it. But if you really can’t find it in your nearest local market, you can surely find it in major online store in the Philippines for Cash On Delivery.
To give you an idea on how to search it easily. Just search it in google using these keyword: “where to buy + ingredient name + Philippines”.
What is anise liqueur? “Anise-flavored liqueurs = anise liqueurs = liqueurs d’anis. This is a category of liqueurs that are flavored with either anise, star anise, or licorice. Examples include anisette and pastis from France, ouzo and mistra from Greece, anesone and sambuca from Italy, anis and ojen from Spain, and kasra from Libya.” From Wikipedia
For Anise Liqueur, you can substitute with ground star anise seed instead if you can’t find it in grocery store/wine section).
CHORIZO DE CEBU RECIPE
1.2 kilograms ground pork
1 tablespoon coarse salt
½ teaspoon Prague powder #1
1 teaspoon sodium phosphate
¼ cup cold water
¼ cup TVP (Textured Vegetable Protein)
1 tablespoon Isolate
½ teaspoon Carrageenan
2 tablespoon sugar
6 tablespoon garlic, minced
2 tablespoon paprika (for color)
3 tablespoon Anise Wine/Anisado Wine
1 tablespoon ground black pepper
2 tablespoon pineapple juice
½ teaspoon meat enhancer (optional)
1. In a large bowl that can fit inside your fridge, combine salt, Prague powder, phosphate, Anise liquor, and water.
Add the Textured Vegetable Protein, Isolate, and Carrageenan.
2. Next, add-in ground pork, sugar, garlic, paprika, ground black pepper, pineapple juice, and meat enhancer. Mix thoroughly with a large spoon or use plastic gloves to combine it well with hands.
3. Let it marinate in the refrigerator not more than 12 hours. (Note: Make sure to list down the time, because mixture will turn sour if marinated for more than the prescribed time in the recipe).
4. Wrapping Longganisa:
Shape it in small round longganisa and wrap each longganisa. It is best to use sausage casings But if its not available, you can just shape the mixture over a wax or parchment paper.
5. Once you’re done, the longganisa is ready for frying. Enjoy your homemade Chorizo de Cebu!