It is not often that I am in Cebu. The last time I was there was in 2005. Two months ago, my sister and I booked at the Marriot Hotel where we usually stay whenever we have a business transaction. Naturally when I am in Cebu, I choose the dishes native to the place. For breakfast, it was the Cebu longaniza (Philippine sausage). The longaniza from cebu is a combination of sweetish and spicy flavors. Oh how I miss the tasty longaniza. I don’t have to be in Cebu to miss one of my breakfast fare. As soon as I reached Manila, I searched for the recipe. Though it is skinless version, the taste is similar to that of the Cebu longaniza.
Here is the recipe of the Skinless Pork Longaniza:
1 kilo ground pork, 10% fat
1/4 cup packed brown sugar
1 tablespoon rock salt (or 1 1/2 teaspoon fine salt)
1 tablespoon worcestershire sauce
3 tablespoons soy sauce
1 tablespoon garlic, chopped
1/2 teaspoon black peper, ground.
1. Blend all the above ingredients.
2. Roll a small amount of the pork mixture in a 4 1/2 inches x 3 inches wax paper
3. Store in the freezer until ready to cook.
cee cee said
June 19 2008 @ 9:38 am
I love your blog! Thanks for the recipes. I plan to try the many recipes I copied. God bless you and yours,..
James said
July 1 2008 @ 1:10 am
Sounds delicious. Yet another one of your recipes I must try. Since I just got my grinder up-to-speed, this is high on my list.
Foodelity said
July 14 2008 @ 9:26 am
I never thought that Cebu Longaniza is called Philippine sausage. Yes, ang sarap ng Longaniza dito. I usually order it in Neo2x and AAs. Yummy…