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 kg minced pork (25% fat)
- 3/4 cup brown sugar
- 1 tbsp salt
- 2 tsp ground black pepper
- 1 whole garlic, minced
- 2 tbsp anise liqueur (please see note on how to make it at home)
- 2 tbsp paprika
- 2 pcs birds eye chillies, finely chopped
- 2 tbsp pureed pineapple
- 3 tsp annatto powder
- 1/2 tsp carrageenan or red or white agar powder (substitute)
- sausage casing
- In a large bowl mix together anise liqueur, pureed pineapple, paprika and annatto powder.
- Add in all the remaining ingredients then mix.
- 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.
- 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.
- 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.