Chorizo de Cebu

Ingredients for Chorizo de Cebu

• 1 kg minced pork, 25% fat
• 3/4 cup brown sugar
• 1 tbsp salt
• 2 tsp ground black pepper
• 1 whole garlic bulb, minced
• 2 tbsp anise liqueur
• 2 tbsp paprika
• 2 bird's eye chillies, finely chopped
• 2 tbsp puréed pineapple
• 3 tsp annatto powder
• 1/2 tsp carrageenan, red agar powder, or white agar powder
• Sausage casings

How to cook Chorizo de Cebu

1. 1.Mix anise liqueur, puréed pineapple, paprika, and annatto powder in a large bowl.
2. 2.Add pork, sugar, salt, pepper, garlic, chillies, and carrageenan; mix thoroughly until sticky and uniform.
3. 3.Stuff the mixture into sausage casings, knot the end, and twist every 1 1/2 inches to form links.
4. 4.Refrigerate the links for 1 day to firm and marinate; freeze any sausages not cooking immediately.
5. 5.For cooking, cover sausages with a little water in a pan and cook covered over low heat until water evaporates.
6. 6.Add a little oil and cook slowly until browned and the sugar begins to caramelize.