My article "Taste of Home: Cebu Longaniza" was published by Sunstar Lifestyle on June 8, 2026.
Here is the recipe of Chef Lee Mathew Ramas:
Plantation Bay Home-made Pork Longganiza
From Executive Chef Lee Mathew S. Ramas, courtesy of Chef Lee and Plantation Bay:
(makes 21 dozen)
Ingredients:
1. Pork Shoulder Butt – 5.5 kgs
2. Pork Back Fat – 4.5 kgs
3. Iodized Salt – 230 g
4.White Pepper – 85 g
5. Paprika – 45 g
6. Praque Powder – 20 g
7. Brown Sugar – 2.1 kgs
8. Fresh Garlic (Ground) – 950 g
9. Cayenne – 10 g
10. Knorr Seasoning – 810 g
11. Water – 750 ml
12. Pork Casing - used to hold the sausage
mixture and form the traditional longganiza links.
Note:
This batch recipe can produce about 21 dozen
longganiza. Each longganiza weighs 55 g and measures approximately 3 inches in
length and 1.6 inches in diameter.
Procedure:
1. Prepare the meat. Prepare the pork shoulder
and pork back fat. Cut the meat and fat into small cubes so they will be easier
to grind.
Note: The meat should be
chilled but not frozen during grinding, as frozen meat can affect
the texture and may result in a dry product after cooking. Use meat from the
chiller and avoid excessive bleeding, as it can reduce the
flavor.
2. Grind the meat. Grind
the pork shoulder first, followed by the pork back fat, using a coarse
grinding plate.
3. Add ingredients 3 to
11 and mix well using both hands until the mixture becomes slightly
sticky.
4. Stuff the casing. Load the longganiza mixture
into the sausage stuffer. Slide the pork casing onto the stuffing tube
and slowly fill it with the seasoned mixture.
5. Form the links. Twist the stuffed sausage
into links.
Note: Twist every 3 inches to form individual longganiza pieces.
6. Store the longganiza.
For best flavor, store the longganiza in the chiller overnight before cooking.
It can also be frozen to extend shelf life.
Note: Always defrost in the chiller, not at room temperature.
This helps maintain the correct texture and flavor.
Skinless Longganiza (Without Pork Casing)
Procedure:
1. Rest the mixture.
After combining all the ingredients, cover the mixture and refrigerate
for 4–12 hours. This allows the flavors to develop and helps the
mixture set properly.
2. Shape the longganiza. Form the mixture into
small logs or patties using your hands.
3. Wrap or portion. Wrap
each piece in wax paper or plastic wrap to help maintain its shape.
4. Store it in the chiller or in the freezer
Tags: Filipino book, Filipino recipes, Cebuano recipes, Cebuano chorizo recipe, Cebuano longaniza recipe
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