Canton 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-LipaSource: Business Diary Philippines
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