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.

canton sausageCanton Sausage

A. Meat Materials
650 grams Pork lean, ground coarsely
350 grams Pork backfat, ground coarsely

B. Extenders
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

Polyethylene bags

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

Procedure

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.

Yield
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