The peculiar and characteristic flavor of Canton Sausage makes it one of the most popular sausages in the country. It can be eaten as a viand and adds flavor to other Filipino cuisines such as pancit, chopsuey and chicken pastel.
A. Meat Materials
650 grams Pork lean, ground coarsely
350 grams Pork backfat, ground coarsely
½ teaspoon Carageenan dissolved in ¼ cup water
C. Curing Mix
1 Tablespoon Salt, refined (15.5g)
½ teaspoon Curing salt (2g)
1 teaspoon Phosphate (3g)
¼ teaspoon Vitamin C powder (0.75g)
¼ cup Water, chilled
8 Tablespoon Sugar, refined (88g)
2 Tablespoon Garlic, chopped finely* (26.5g)
2 Tablespoon Anisado wine (33g)
½ teaspoon Vetsin (MSG) (2g)
Food color** (allura red) as desired
¼ teaspoon Meat enhancer (0.5g)
*Garlic powder may be substituted in the level of 1 teaspoon per kg which is equivalent to 5 grams.
**Prepared by dissolving 1 teaspoon of food color in ¼ cup of water.
E. Packaging Materials
Size for ¼ kg: 4″ x 8″, with a thickness of 0.003
Size for ½ kg: 6″ x 10″, with a thickness of 0.003
1. Select good quality materials.
2. Grind lean and backfat coarsely.
3. Measure and weigh all the ingredients.
4. Mix meat with the first four ingredients: salt, curing salt, phosphate and Vitamin C.
5. Add the rest of the ingredients starting with carageenan. Mix till well blended.
6. Cure at room temperature from 8 to 10 hours or refrigerate for 1 to 2 days.
7. Stuff in fresh and clean natural casing or collagen casing.
8. Link into desired sizes.
9. To develop the golden red color, dry under the sun for 4 hours or if dried sausages are desired, place the sausages in an artificial dryer for 2 to 3 days.
10. Pack in polyethylene bags.
11. If not thoroughly dried, store in freezer. If dried for 3 days, it can be kept at room temperature for two weeks.
1. If not thoroughly dried
1 kg of meat = 1 kg of Canton Sausage
2. If thoroughly dried
1 kg of meat = 800 grams of Canton Sausage
¼ kg = 6 pcs.
½ kg = 12 pcs.
source: DA-ATI, ITCPH-Lipa