Sausage is a word derived from the Latin word “salsus” which means salting. For Filipino’s it is popularly known as “longganisa”.
For a hog raiser slaughtering a hog and processing the meat will give a value added cost for the carcass. Meat is ground coarsely or finely and for every kilogram of longganisa, lean meat should be 100 grams and backfat is 300 grams. One kilogram of cooked longganisa will give a yield of 16 serving portions of “longsilog” which can be sold at P300 per serving portion.
Gross sales of one kilogram of longsilog is P480. Profit from this product is P240.00.
Meat material:
- 700 g Pork lean, ground coarsely
- 300 g Pork backfat, coarsely
Curing Mix:
- 1 tbsp Salt, refined
- 1/2 tbsp Curing salt
- 1 tsp Phosphate
- 1 tsp Vitamin C powder
- 1/4 cup Chilled water (To dissolve the 4 ingredients)
Extenders:
- 1/4 cup TVP (textured vegetable protein)
- 1/2 tsp Carageenan
- 1 tbsp Isolate
- 1/4 Chilled Water
Seasoning:
- 1 tbsp Sugar, refined
- 2 tbsp Anisado wine
- 6 tbsp Garlic, ground
- 1 tbsp Black pepper, ground
- 2 tbsp Vinegar
- 1/2 tsp Meat enhancer
- 1/2 tsp MSG (vetsin)
Procedure:
- Select good quality raw material.
- Grind meat and backfat coarsely.
- Chill meat and back fat for 15 minutes in the refrigerator.
- Measure or weigh all ingredients.
- Add meat to the curing mix and mix until tacky, then add extenders and mix again. Add the rest of the ingredients and mix thoroughly until homogenous mixture attained.
- Cure at room temperature for 8-10 hours or refrigerator temperature for 8-12 hours.
- Stuff into cleaned, fresh natural casing or collagen casing. Link to desired lengths ( 2-4 inches long).
- Pack in polyethylene bag ( 1/4 or 1/2 kg.).
- Store in freezer, (can be kept in freezer for 3 months)
- Yield: 1.3 kgs
Packaging materials:
- Natural hog casing or collagen casing (#23-28)
- Polyethylene bags for 1/4 kg. - size 4″x8″ and 1/2 kg. – size 6″x10″, with both thickness at 0.003
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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gumagawa po ako ng vigan at ilocano choriso…di po ako naglalagay ng extender kasi nagiiba po ang texture…at di ko rin nilalagyan ng isolate dahil di po puputok ang choriso pag niluto nyo. di rin po ako naglalagay ng carageenan…at tikman nyo po yung may anisado wine…..lasang intsik po yan….ang secreto maraming bawang….gumawa po kayo ng may mga enhancer at extender at i taste test nyo po sa wal….pero kung gusto nyo po ng mga extender na yan meron po sa tindahan ni mrs. rivera o di kaya sa divisoria po meron din po lahat yan
You can purchase authentic derecado or mabawang (garlicky) longganisa from me. The longganisa I sell came directly from Ballesteros Cagayan and is yummy yet affordable. Only P350 per kilo. For more information, please visit, http://kitchenbq.com/ilocos-longganisa-philippine-chorizo/
is it fine if i only use the TVP for extender? because i can’t find any carageenan and isolate here in iloilo city. is carageenan made from cassava?
@john monton, if it’s not available in your area, you can call UEC at (02) 742-7866/0826 how they will sent those ingredients by courier. carageenan is made from seaweed.
i wish you can also share recipes of longganisa specially vigan or alaminos minus preservatives like salitre and other chemicals.
looks appetizing.. thanks for sharing the recipe =)