Cebu Longganisa
Learn the right way to make your own authentic longganisa the way Cebuanos do.
Sausage (longganisa) is a word that has a sizzling, succulent sound, Sausages are also classified according to regions and countries.
Sausage or longganisa is a combination of ground lean pork (70%) and pork backfat (30%). It is processed with curing mix (salt, curing salt, phosphate and chilled water). Extenders and seasonings are added, cured, stuffed and linked according to desired ages.
Cebu longganisa can be skinless or put in a hog casing. It is a combination of sweetish and spicy flavors. In some eating places in Cebu, they put three to four pieces of longganisa in a stick, grilled and served with fried rice normally served for breakfast, evening meals and pulutan.
Meat material:
Pork lean, ground coarsely 700 gms.
Pork backfat, ground coarsely 300 gms.
Ingredients:
Curing mix:
Salt, refined 1 Tablespoon 12.00 gms.
Curing salt 1/2 teaspoon 2.00 gms.
Phosphate 1 teaspoon 3.00 gms.
Vitamin C powder 1/4 teaspoon 0.50 gms.
Chilled water* 1/4 cup 62.50 gms.
*To dissolve the 4 ingredients
Extenders:
Carageenan 1/2 teaspoon 1.25 gms.
Chilled water 1/4 cup 62.50 gms.
Seasonings :
Sugar, refined 8 Tablespoon 80.00 gms.
Anisado wine 2 Tablespoon 24.00 gms.
Garlic, chopped* 2 Tablespoon 24.00 gms.
Black pepper 2 teapoon
Meat enhancer 1/2 teaspoon 1.00 gm.
Smoke flavor 1/4 teaspoon 1.00 gm.
Food color** as desired
MSG (vetsin) 1/2 teaspoon 1.50 gms.
Paprika 1 teaspoon 5.00 gms.
Chili powder 1 teaspoon 5.00 gms.
Beef Aroma 1/2 teaspoon 1.00 gm.
BF Blend
(added in the last mixing) 1 teaspoon 5.00 gms.
*Garlic powder may be substituted in the level of 2 tsps. per kg. which is equivalent to lo grams.
**Prepared by dissolving 1 tsp. of food color in 1/4 cup of water. This serves as the stock. Keep in the refrigerator.
Procedure:
1. Select good quality raw material. Grind meat and backfat coarsely. Measure or weigh all ingredients.
2. Add meat to the curing mix and mix until tacky, then add extenders and mix again. Add the rest of the ingredients and mix till well blended.
3. Cure at room temperature for 8-10 hours or refrigeration temperature for 8-12 hours.
4. Stuff into cleaned, fresh natural casing. Link to desired lengths (4 inches long)
5. 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 maybe used for color development, 20 minutes at 200°F.
6. Pack in polyethylene bag (1/4 or 1/2 kg.).
7. Store in freezer, if it is not thoroughly dried. If dried, for 3 days it can be kept hanging at room temperature for 2 weeks.
