Chorizo de Cebu

Step 1

In a large bowl mix together anise liqueur, pureed pineapple, paprika and annatto powder.

Step 2

Add in all the remaining ingredients then mix.

Step 3

Place mixture in a sausage stuffer, place casing on the other end then tie a tight knot on the end. Fill the sausage casing with the meat mixture, every 1 1/2-inch twist to seal section, gently pack each section until you are finished with all the meat.

Step 4

Once in the casing put in the fridge for a day to dry, hold its shape and let it marinate on the spices. Place in the freezer for storage.

Step 5

To cook, place sausages in a pan, add a bit of water then cook in low heat while covered. Once water dries out add a bit of oil then cook slowly until sugar starts melting.