Filipino-style Chorizo Recipe
In the Philippines, this type of sausage is a widely popular breakfast staple. The Filipino version of this sausage is more on the sweet side because they brown sugar to season the meat. The longganisa is the Tagalog term for chorizo. However, in the southern part of the Philippines, the term chorizo is also used but generally, chorizo is a word to describe the cured or preserved variety of this sausage.
You will need:
- 1 kg (2.2 lb) ground pork
- 1 1/2 tsp iodized salt
- 1 1/2 tsp vinegar
- 2 tsp bread crumbs
- 1 1/2 tsp ground black pepper
- 2 tsp all purpose seasoning (eg Knorr Aromat)
- 3 tsp garlic, minced
- 250 g (0.55 lb) brown sugar
- sausage wrapper (optional)
- Prepare the sausage wrapper. If you’re going to use hog sausage casing, prepare it by soaking it in cold water for about 30 minutes for it to soften. After which, you have to run water through it to remove excess salt. Don’t forget to check for leaks. On the other hand, if you don’t want to use a sausage wrapper, you can also roll the chorizo into balls.
- Have all your ingredients ready. Prepare all the seasonings and mince the garlic.
- After defrosting your meat, season it with salt, pepper, all-purpose seasoning and brown sugar.
- Add garlic and vinegar.
- Mix well.
- Stuff your casing or wrapper with your meat mixture. Form links as desired.
- You can cook the chorizo by frying or grilling it. For a more defined flavor, you can put the mixture in the freezer overnight before stuffing it in the casing or preparing your chorizo meatballs.
To grill: Brush the grill with cooking oil then grill the chorizo sausages until they become well done. You will see the brown sugar caramelize on the outside layer of the sausage. Make sure that both sides are cooked perfectly.
To fry: Slice the sausages into thin segments and fry each side for 2-3 minutes until well done.