Chorizo de Cebu

Chorizo de Cebu is a type of Filipino sausage from Cebu easily identified by its round small shapes, like the popular longganisa it is sweet, but this Cebuano specialty has a bit of spice on it.

Philippines may not be known for its sausages but our cuisine has several varieties to offer, the basic longganisa being the popular one, then you have the skinless variety, the Vigan longganisa, Bacolod, Calumpit, Tuguegarao, Alaminos, Lucban and our post today, Chorizo de Cebu, but it does not end there, in fact each major province would have one or two varieties and its too many to mention.

For most, it’s hard to distinguish which is which specially when cooked, they almost look similar, just a small change on colour so you will only know once you had tasted it. But there are two from that list that can easily be distinguished, first, the Alaminos variety due to the small pieces of coconut leaf midribs that divide them and the Chorizo de Cebu which appears as round size compared to the usual elongated sausage shape.

Chorizo de Cebu also has a big difference in flavour, while its primarily sweet, there is an extra spice kick due to the hot paprika and chillies plus a floral taste from the anise liqueur. Chorizo de Cebu is consumed quite differently compared to the other longganisas since most of them are used as “ulam” (viand) with rice, this Cebuano sausage is usually paired with “Puso” is a rice wrapped and boiled in a triangular casing made of woven coconut leaves.

It will be hard to find this outside of the Philippines since most Asian Groceries only sell the first three that I mentioned above, luckily I have my trusty sausage maker so I can make any sausages I want, specially this one which I haven’t had for a long time.

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Chorizo de Cebu

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Raymund
  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 45 mins
  • Yield: 40 1x
  • Category: Main Course
  • Cuisine: Filipino


Chorizo de Cebu is a type of Filipino sausage from Cebu easily identified by its round small shapes, like the popular longganisa it is sweet, but this Cebuano specialty has a bit of spice on it.




  1. In a large bowl mix together anise liqueur, pureed pineapple, paprika and annatto powder.
  2. Add in all the remaining ingredients then mix.
  3. Place mixture in a sausage stuffer, place casing on the other end then tie a tight knot on the end. Fill the sausage casing with the meat mixture, every 1 1/2-inch twist to seal section, gently pack each section until you are finished with all the meat.
  4. Once in the casing put in the fridge for a day to dry, hold its shape and let it marinate on the spices. Place in the freezer for storage.
  5. To cook, place sausages in a pan, add a bit of water then cook in low heat while covered. Once water dries out add a bit of oil then cook slowly until sugar starts melting.


To make anise liqueur just combine 50 g of star anise with 2 cups gin or plain vodka, 2 cups white sugar and 2 cups water, let it ferment for a couple of days before using.  If you are not that fussy, then you can also use 1/2 tsp of ground star anise for this recipe.


19 Responses

  1. They look seriously yummy! Thumbs up for you making the sausage from the scratch.

  2. I don’t think I’ve ever had Filipino sausage before – but I do love sausage! I’m intrigued about the use of anise liqueur instead of just anise. Either way, the sweet + spicy combo here would make these sausages quite addicting!!

  3. There are so many great sausages in the world! And it’s fun to make your own. This looks great — bet the flavor is so nice. Thanks!

  4. I love sausage. These all sound great!

  5. I have been wanting to make my own sausage for a long time. Maybe I should get myself the sausage attachment for my KitchenAid. I would love to make these chorizo de cebu — The flavors sound unbelievable.

  6. These sausages are so adorable! Love how you made it completely from scratch — I need to get myself the meat attachment for my KitchenAid mixer.

  7. ann says:

    how long is the storage life if its on the freezer?

  8. Mary says:

    Can I substitute anise liqueur with anise extract?

  9. Kwin says:

    Can I substitute pineapple puree with pineapple juice?

  10. Hana says:

    Can I exclude 1/2 tsp carrageenan or red or white agar powder (substitute)?

  11. Winky says:

    I tried it! Then I cried because it tasted exactly like Cebu chorizo. My sausage casings were expired LOL, so I had to do skinless chorizo. When my Amazon order for casings arrive, I’ll thaw them out and make some. Can’t wait! Thank you!!!

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