Step-by-Step Instructions

1. 1.Prepare the Meat Mixture

   In a large bowl, combine the ground pork with fats, minced garlic, minced chilies, salt, mixed white and black pepper, seasoning powder, Tocino mix, fish sauce, cornstarch, and sugar. Mix thoroughly until all ingredients are well combined and the mixture is uniform. You can use your hands (with gloves) for better mixing.

2. 2.Add Color (Optional)

   Add a few drops of red food color (or paprika) to the mixture for a vibrant red color. Mix again until the color is evenly distributed throughout the meat.

3. 3.Load the Sausage Stuffer

   Carefully transfer the prepared meat mixture into the sausage stuffer.

4. 4.Prepare and Load Casing

   Soak and thoroughly rinse the sausage casing. Then, carefully slide the casing onto the nozzle of the sausage stuffer.

5. 5.Stuff the Chorizo

   Begin stuffing the casing with the meat mixture. Ensure one end of the casing is securely tied to prevent air from entering and to seal the chorizo.

6. 6.Tie the Sausage Links

   Once the casing is filled, use kitchen string or longganisa thread to tie the sausage into individual links. Make sure the string is tight enough to create distinct segments but not so tight that it cuts into the casing. Twist the sausage between each link to help form the shape, then tie it securely. Leave a small space between each tie for easy separation later.

7. 7.Cook the Chorizo

   In a frying pan, add 3/4 to 1 cup of water and place the chorizos in it. Cover the pan and simmer until the water evaporates. Stir occasionally and poke the chorizos with a fork to release their fat. Continue cooking, allowing the chorizos to fry in their own rendered fat until they are caramelized and browned to your liking.

8. 8.Serve

   Once cooked, remove the chorizos from the pan and serve hot with rice. Enjoy your homemade Cebu Chorizo!