How to Make Longaniza Macau
Recipe type: Pork Recipe
Cuisine: Filipino/Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6 servings
  • 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
Sauce for longaniza Macau
  • 2 Tbsp vinegar
  • 2 Tbsp. sugar
  • 1 onion, sliced thinly
  • dash of pepper
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How To Make Longaniza Macau
  1. Mix all seasoning before adding to ground pork and fat. Mix well, then fill in casings. Store in refrigerator for 3 days.
  2. 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.
  3. Hang and dry under the sun or place in oven with a low heat (200°F) for 2 hours or until it dries.
  4. Store in a refrigerator or hang on a dry place.
To make the sauce
  1. Mix all the sauce ingredients. Pour over thinly sliced longaniza and serve.
Recipe by Panlasang Pinoy Meat Recipes at