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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.

Ingredients

Meat:

• 700 g Pork lean, ground coarsely
• 300 g Backfat, ground coarsely

Curing Mix:

• 1 tbsp Salt, refined
• 1/2 tsp Curing salt
• 1 tsp Phosphate
• 1/4 tsp Vit. C powder
• 1/4 cup chilled water (to dissolve the 4 ingredients)

Extenders:

• 1/2 tsp Carageenan
• 1/4 cup Chilled water

Seasonings:

• 8 tbsp Sugar, refined
• 2 tbsp Anisado wine
• 2 tbsp Garlic, chopped
• 2 tsp Black pepper
• 1/2 tsp Meat enhancer
• 1/4 tsp Smoke flavor
• as desired Food color
• 1/2 tsp MSG
• 1 tsp Paprika
• 1 tsp Chili powder
• 1/2 tsp Beef aroma
• 1 tsp BF blend (added in the last mixing)

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.
3. Add the rest of the ingredients and mix till well blended.
4. Cure at room temperature for 8-10 hours or refrigeration temperature for 8-12 hours.
5. Stuff into cleaned, fresh natural casing. Link to desired lengths (4 inches long)
6. 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.
7. Pack in polyethylene bag (1/4 or 1/2 kg.).
8. 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.

All ingredients above are available at:

Spices and Food Mix House
107 E. Rodriguez Ave., Quezon City
Phone: 742-7866/0826, 411-1349
Web: www.spicesandfoodmixhouse.com

See also: Meat Processing Business

author: Lourdes S. Rivera, Marid Digest

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