Longaniza Macau (Chinese Chorizo)
This Chinese sausage recipe is a popular ingredient in making pancit bihon and other Filipino dishes that has a Chinese influence. You can easily identify it because it has lots of cubed fat inside the casing and they are very dry and oily.
You can buy it in wet markets in the dry good sections or in a supermarket already packed and ready to cook. They are more expensive than an ordinary longanisa but you can save money by making your own longaniza macau. The recipe I have here includes a sauce if you want to eat the chorizo on it’s own. It’s like a salad dish that you can enjoy.
- 1 kilo lean ground pork
- ¼ kilo pork fat (cubed)
- ¼ tsp. salitre
- 2 Tbsp. white sugar
- 2 Tbsp. fine salt
- 2 Tbsp. anisado wine
- ¼ tsp. red food coloring
- longganisa casing
- 2 Tbsp vinegar
- 2 Tbsp. sugar
- 1 onion, sliced thinly
- dash of pepper
- Mix all seasoning before adding to ground pork and fat. Mix well, then fill in casings. Store in refrigerator for 3 days.
- On the 4th day, place longaniza in pan, cover with water and boil. While boiling prick once or twice with a fork to eliminate air bubbles in longaniza. Simmer until it dries.
- Hang and dry under the sun or place in oven with a low heat (200°F) for 2 hours or until it dries.
- Store in a refrigerator or hang on a dry place.
- Mix all the sauce ingredients. Pour over thinly sliced longaniza and serve.